Description
Fermented fish sauce from Vietnam made by fermenting small fish in salt and water.
Technical
The fermentation process involves a combination of chemical and biological reactions, including proteolysis, lipolysis, and the production of volatile compounds, breaking down proteins and fats into amino acids and fatty acids.
Science
Primary Reaction
Proteolysis and lipolysis
Sensory Profile
Aroma ()
UmamiFishySaltySavoryPungentComplex
Wine Analogy
Similar complexity to aged sherry or fish sauce-based garum from ancient Rome
Coffee Analogy
Deep umami notes comparable to aged Sumatran coffee
Perfume Analogy