Fish sauce is a seasoning that often appears in Southeast Asian cuisine.
Among these, Vietnamese ” nước mắm ” is a traditional seasoning deeply rooted in the country’s food culture and an essential part of many Vietnamese dishes. In Thailand, it is called fish sauce, but nước mắm has a unique Vietnamese flavor and history.
What is Nukumam? What kind of seasoning is nukumam?
Nukumam is a natural fish sauce made by fermenting small fish (mainly anchovies) and salt. It is a clear, amber-colored liquid with a strong, salty and unique flavor. In Vietnam, it is loved as a versatile seasoning used in all kinds of dishes such as stir-fries, soups, marinades, and dressings.
Especially famous is “Nước chấm,” a dipping sauce made with lime, vinegar, sugar, chili pepper, and garlic in a base of nước chấm. It is often served with typical Vietnamese dishes such as spring rolls, fried food, and báinh xèo (Vietnamese-style okonomiyaki), and is well suited to the Japanese palate.
■ Where are the main production areas?
Nucumam is produced all over Vietnam, but the most famous production area is the southern island ofPhú Quốc. Phu Quoc is the largest island in Vietnam, located in the Gulf of Thailand near the border between Vietnam and Cambodia, and is about an hour’s flight from the southern city of Ho Chi Minh City. It is also a popular resort destination. Nuoc Mắm from Phu Quoc Island is branded as “Phu Quoc Nuoc Mắm” (Nước mắm Phú Quốc) and is known for its high quality to the extent that it has been granted Protected Group of Origin (PGI) status in the EU.
Phu Quoc Nuoc Mam is made from carefully selected anchovies and sun-dried salt, and is slowly and naturally fermentedin traditional wooden barrels for 12to24months. This long aging process produces a mild flavor and deep aroma without corners.
■ How to make Nukumam?
The process of making nukumam is very simple, but requires time and natural forces.
- Fresh anchovies are alternately layered with salt and marinated in wooden barrels.
- Fermentation and decomposition proceed, transforming the fish protein into amino acids, which become the flavor component.
- Nukumam is the amber-colored liquid that oozes from the bottom of the barrel after a year or more of aging.
- This is then filtered and bottled for commercialization.
Because it is a naturally occurring fermented food to which no additives are added, it is also attracting attention from health-conscious people.
■ Nuoc Mam is the taste of Vietnam’s homeland!
Nuoc Mam is not just a seasoning, but a “taste of home” that is rooted in the lives of Vietnamese people. Every household has a bottle of Nuoc Mam, and one of its charms is that the balance of flavors differs slightly from region to region. It is said that the taste of nukumam determines the flavor of the family. Nuoc Mam also appears on important occasions such as religious ceremonies and New Year’s Eve dishes, making it the “core” of Vietnamese food culture.
■ Is it available in Japan?
Recently, it has become increasingly available at Japanese Vietnamese food stores and online retailers, as well as at ordinary supermarkets. Authentic noucoum, such as those produced in Phu Quoc, can be obtained relatively easily for only a few hundred yen. Adding a small amount of nucumam to a dish gives it a deep, distinctly Vietnamese flavor. It is a must-try for those who love Vietnamese cuisine as well as for those who are looking for a new seasoning!
Vietya also sells “Vietnamese Chef” brand nukumam (pictured above).
Please contact us if you are interested.
