Nuoc Mam

Nuoc mam is a fermented fish sauce produced by layering small fish, typically anchovies, with sea salt in large barrels and allowing them to ferment for twelve to eighteen months. The resulting amber liquid is intensely savoury, salty and packed with umami. It is the backbone of Vietnamese cooking, used in marinades, dipping sauces, dressings and stir-fries. Duyen used nuoc mam in this episode as half of her sauce base, blending it equally with eastern North Carolina vinegar to create a dressing that bridged Vietnamese and Southern barbecue traditions. At home, a small amount of fish sauce can add depth to vinaigrettes, braises and even pasta sauces without making a dish taste overtly fishy.