The Best Fish Sauce For Home

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If you’ve ever been unsure of what fish sauce to buy for a particular recipe, or just wanted to stock your kitchen with some good quality fish sauce, then read on for our fish sauce guide.

The Best Fish Sauce For Home

Due to the hot and humid weather across Southeast Asia, the locals learnt to perfect the art of combining sea salt and fish, preserving shelf life whilst using minimal refrigeration. Makers purchase fresh anchovies directly from the fishing boats which begins the fish sauce making process. These tiny fish are salted heavily, put into large vats, fermented and aged (between 1-3 years) to produce the liquid gold we know as fish sauce. This backbone condiment of many Asian cuisines is called ‘Nam Pla’ in Thailand, Nuoc Mam in Vietnam, Patis in The Philippines and Aek Jeot in Korea. 

Percentage (%) Of Protein

The Vietnamese use terms of protein percentage (%) to indicate the quality of fish sauce. Generally speaking, the higher the number, the more expensive the bottle will be. This is also indicated on the label as degrees, (°N) which represent protein content. The higher the value, the higher the protein, the umami and the price. The varying degrees of Vietnamese fish sauce range from 20°N to 60°N. Bottles with lower degrees are more suited for cooking, since the heat breaks the protein content and therefore the umami of the liquid. The pricier bottles have greater potential for dipping sauces and dressings. Think of it like a ‘first and second press’ - similar to that of olive oils.  

Location Of Origin

Provenance is another determinant in the quality of a Vietnamese fish sauce. There are three major fish sauce production hubs in Vietnam: Phú Quốc island, Phan Thiết and Nha Trang regions. The sauce’s origin is always marked on the bottle, and Phú Quốc has the most iconic among the three. Besides being home to more fragrant fish, the island also insists on maintaining traditional production methods by using natural sea salt and wood barrels in the aging process.

Characteristics To Look For

Observe the colour and smell (if possible) of the sauce before buying. Premium Vietnamese fish sauce has a clear amber hue, not a dark coffee-like colour. As you shake it lightly, you should see air bubbles emerge, which shows it has a lot of protein and umami. Quality fish sauce has a slightly thicker consistency, easily seen from the outside of the bottle. The best fish sauces taste rich, savoury and ocean like- not ‘fishy’! Avoid brands which have added preservatives, colours, caramels, or flavour enhancers which indicate poorer quality.

Quality Fish Sauce Brands In Australia

  • Golden Boy - Thailand
  • Viet Huong - Hong Kong/Thailand
  • MegaChef (30°N) - Thailand
  • Three Crabs - Hong Kong/Thailand (same company as Viet Huong)
  • Squid - Thailand (more suited for cooking)
  • Red Boat 40°N and 50°N - Phu Quoc, Vietnam
  • Ayam - Malaysia

The premium Vietnamese fish sauce ‘Red Boat’ retails for around $12. It is approximately 4x the price of other products but is concentrated, so you end up using less in your cooking. Other brands often dilute the fish sauce with water and add extra salt to compensate for flavour. 

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