Vietnamese cuisine is the call of the dish, the principle of spice mix and the general eating habits of all Vietnamese in Vietnam. Although there is little or no difference, Vietnamese cuisine still contains the most general meaning to all the popular foods in the community of minorities but relatively popular in the human community. So when you come to Vietnam you probably have at least one time try to taste the typical spices of Vietnam that is Fish sauce.
Fish Sauce is one of the most popular and indispensable spices in Vietnamese meals. A bowl of delicious fish sauce, not only enhance the flavor of dishes but also stimulate the taste of the enjoyment.
Fish sauce is an indispensable spice in the kitchen and on the table of most Vietnamese families. The most typical is if you take a gastronomic tour like Hanoi cooking class; hanoi local food tours or Hanoi street food tours, etc. Then you will have the opportunity to enjoy some dishes like Fried spring rolls, Bun Cha or Steamed rice rolling cake, whether one of those 3 or all dishes are accompanied with fish sauce. So fish sauce is an important ingredient in the meal of the Vietnamese.
How to make a bowl of pure fish sauce?
Fish sauce is made by marinating anchovy with salt at a rate of about 3 kg fish / 1 kg of salt, soaking from 6 to 12 months, depending on the region (from the Central to the North usually soak for 6-8 months, Southern provinces soak for 8 to 12 months). The anchovy, after soaking for 6 to 12 months, will be ripe, we will open the fish tank, the fish sauce in the fish tank until the water out of the tank we get the fish sauce, protein within 30 to 30 40 degrees of protein.
Anchovies live in different seas. When making fish sauce, they produce different aromas and colors, combined with the method of production in each region, will make the fish sauce characteristic of the fish sauce in that region.
Use the fish sauce to maximize its flavor in the meal
Across the province of Vietnam no one can not eat fish sauce. Fish sauce as well as rice is indispensable in the daily tray of rice in Vietnam. That is why in every kitchen of every family can not lack the important spice is pure fish sauce. The use of fish sauce of the Vietnamese is also diverse and rich, in each region, each dish has a suitable sauce. The North prefers to use pure fish sauce, if the phase is very little like sweet, and the South always likes to mix sweet and sour sauce. Especially in the dishes, dishes, fish sauce has been varied according to different interests.Many foreigners coming to Vietnam are unfamiliar with the smell of fish made from live fish, although it tastes a bit special but when tasted it will make people feel missing when a meal without using it.
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