Vietnamese fish sauce, or nuoc mam ca com, is a store cupboard essential for anyone who enjoys cooking authentic Vietnamese and Southeast Asian cuisines. This Vietnamese fish sauce is similar in quality to the famed ‘champagne of fish sauce’, Phu Quoc. A splash of the deep amber-coloured sauce into stir-fries, sauces and soups boosts the umami in a dish and makes it irresistible.
Mix the Vietnamese fish sauce with a little sugar, fresh red chilli and lime juice to make Nuoc Cham, a popular Vietnamese dipping sauce. And make sure you keep a bottle on hand when cooking Thai curries or Pad Thai. The light, salty, umami fish sauce unites the other ingredients, and lifts the flavours while at the same time providing depth.
The 38N on the label refers to the nitrogen level in the sauce. The higher the number, the higher the nitrogen level. This means more proteins and more intense, more complex flavours.
Ingredients: anchovy (fish), salt, water, flavour enhancers (E621, E627), sweetener (E950). Allergens are listed in bold.
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