Vietnamese fish sauce, nước mắm is very much like its Thai cousin and the same advice applies. Simple ingredients. Anchovies (cá cơm), salt (muối), water (nước) at most, although the best only contains the first two.
First-pressing sauce (mắm nhĩ ) is best and if you want a stronger flavour look for mắm nêm or mắm ruốc.
Phú Quốc island off the southwest coast of mainland Vietnam near the Mekong Delta and Ho Chi Minh City (Saigon), is considered to make the best quality sauce. This is where the premium Red Boat brand is made alongside others.
Map from Red Boat Advertising.
If you're in the area, the factory is open for olfactory tourism Monday to Saturday 07:30 to 11:30 and 13:30 to 17:30 and all day Sundays. The address is 253,TL47, TT . Duong Dông , Phú Quốc, Kiên Giang, Vietnam.
Nước chấm is Vietnam's equivalent of Thailand's prik nam pla, a dressing or condiment, made using nước mắm, chilli, sugar, and lime juice. It appears on almost every table whether in restaurants or at home.
Nước chấm in Ho Chi Minh City restaurant
Although, I live near the China-Vietnam border, very little in the way of ingredients makes it across the border so I am not swimming in choices. I guess the locals just aren't interested. I can find some Vietnamese sauces online, but not the best. Here's what I have now.
and one I could get.
and one I want to get
This is a Phú Quốc brand.
Next: A less well known type.
