Best fish sauces

Best fish sauces are the umami of Southeast Asian foods. We know the magic it holds, but which brand is the best? Thailand and Vietnam have fish sauce brands sold in Australia, the US or the UK. Is the Vietnamese nuoc mam really superior to Thailand’s nam pla? Here we have some best fish sauces advice for you.

Best fish sauces

How best fish sauces are made? 

How best fish sauces made is simple. Fish sauce maker buy an anchovies from the fishing boats. Because of hot and humid weather in Southeast Asia, people learn to mix sea salt and fish to keep the fish in better condition or preserve them. They will be put into large vat and ferment for a long period – normally one year to three year. The resulting liquid, best fish sauces. It’s the backbone of many Asian cuisine. The Thai call it Nam Pla. The Vietnamese call it Nuoc Mam. The Philippines call it Patis. The Korean call it Aek Jeot. 

Fish fermentation had been a practice for several thousand years ago in the freshwaters of Southwest China and the Mekong River region. It then spread to coastal deltas and was applied to ocean fish to many countries in Asia. 

The best fish sauces should have:

Tastes of best fish sauces are pure fish and sea salt and Fish should be the dominate flavour and salt. Nothing else

Tastes of best fish sauces are with fish and the ocean, and not “fishy”

The color of best fish sauce should be a dark amber

Tastes of best fish sauces can be sweetened naturally not from sugar or other additives

Brands of best fish sauce in Australia

Red Boat 40°N and 50°N — Phu Quoc, Vietnam

Shrimp & Crab — Thailand

MegaChef (30°N) — Thailand

Golden Boy — Thailand

Three Crabs — Hong Kong/Thailand

Squid — Thailand

Blis — Phu Quoc, Vietnam

Next time you’re shopping I’d urge you to read the labels. Check the country of origin, it’s often not what’s represented in the design. But most importantly, check the ingredients. Ideally, you want: fish and salt.

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Banh Xeo is Vietnamese for ‘sizzling cake’ which is the delicious sound when pouring the pancake batter into a hot pan.

Banh Xeo is a favourite dish in Vietnam which is mostly enjoyed as a lunch or dinner meal. Banh Xeo has now become a popular dish in Australian Vietnamese Restaurants.

If you love Banh Xeo as much as we do, or even if you have never tried it before, this recipe is easy and fun to make yourself at home.

Best Vietnamese Dishes You Can Try On Victoria Street

#1 Pho

Pho is a traditional Vietnamese soup, where thin strips of beef are ‘cooked’ in a hot, aromatic stock in the serving bowl – this keeps the meat meltingly tender. ...

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#2 Banh my

Only Asian country that the French brought with them in: the baguette. The Vietnam takes it to a different level depending whether you are in the South or the North. In the north, you will have the basic elements of bread, meat and sauces. In the south you will have colourful combination of cold meets, pickled vegetables, sausage, fried egg, fresh coriander, fresh chilli and hot chilli sauce.

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#3 Bun Cha Hanoi

Vietnamese dish of grilled pork and noodle from Hanoi, Vietnam. Bún chả is served with grilled fatty pork over a plate of white rice noodle and herbs with a side dish of dipping sauce and pickles.


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#4 Cha Gio - Fried Spring Rolls

Vietnam’s bite finger sized crunchy spring rolls is considered as less healthier fresh rice paper rolls, but we love those crispy shell with a soft veggie and seafood or meats. Great to dip them in nuoc cham and get the gastronomic flavour mixture. In Hanoi (north) we go by Nem Ran and in Saigon (south) we go by Cha Gio.

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#5 Bun Bo Hue - Hue Style Noodles

The emperor’s city of Hue (Central Vietnam) take on noodles caters to meat eaters with its meaty broth and generous beef and pork. The thick slippery rice noodles also compliment with the dish. You feel like hearty meal than white noodles in the Hanoi and Saigon.

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#6 Goi Cuon - Fresh Rice Paper Rolls

These light and healthy fresh spring rolls are the best choice when you want the healthy foods in Melbourne. The translucent parcels are rolled with greens, some meat, seafood, mint, coriander. You can then dip them in the nuoc cham.

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#7 Nom Hoa Chuoi - Banana Flower Salad

This Vietnam’s banana flower salad has a much bigger punch than a typical plate of mixed greens. Banana flowers’ layers are peeled and thinly sliced. The salad includes green papaya, carrots, mint and coriander along with tofu or chicken and a generous dipping sauce with lime juice and crunchy peanuts.

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#8 Bo La Lot - Beef in Betel Leaf

Vietnamese are superior in wrapping their food. Bo la lot can be eaten raw, fried but when you cook them on an open grill to soften the exterior and this would infuse the betel leaf’s peppery aroma into the ground beef inside..

Check out Van mai

#9 Ca Tim Kho To - Eggplants in Claypot

One of more popular dishes is eggplant in a clay pot along with tomatoes, soy sauce, sugar and sometime minced meat. Try it with rice, you will like it as you will discover with Italian meat sauce.

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#10 Com Suon Nuong - Pork Chops on Rice

You might think this simple Saigonese meal is equivalent of bun cha with rice in place of noodles. A tender pork cutlet is barbecued over hot coals to give it a rich, smoky flavour, some pickles or vegetable, cup of soup and laid over the steamed fluffy broken white rice.

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Traditional and modern Food of Vietnam is admired for its freshest ingredients, minimal use of oil, and accompaniment of herbs and vegetables. With the balance between fresh herbs and meats and a selective use of spices to reach a refined taste, Vietnamese food is considered one of the healthiest cuisines.

Broth is new? What you know?



soup consisting of meat or vegetables cooked in stock, sometimes thickened with barley or other cereals.
"mutton broth"
meat or fish stock.
"the pig made five pots of broth"

a liquid medium containing proteins and other nutrients for the culture of bacteria.
"in vitro cultures were established in MG3 broth"



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