Fish sauce is to the Vietnamese what ketchup is to Americans.

Let me begin this blog with a hate fish, and I was a little nervous at our first meal in Ho Chi Minh, Vietnam when Linh with Saigon Food Tours placed this bowl in front of me. She explained it was fish sauce, the official seasoning of Vietnam, and it would be served with every meal.  Linh wasn’t joking. Fish sauce is more than ketchup to the Vietnamese. It is their way to flavor everything, and I mean everything. Its thick form is used during cooking, and its more water-like dipping sauce can be found on every table.  

 History of Fish Sauce in Vietnam 

The production of fish sauce in Vietnam dates back to at least the 2nd century BC, during the time of the Funan Kingdom, an ancient Southeast Asian civilization. The early Vietnamese people discovered the technique of fermenting fish with salt to create a flavorful sauce.  Influenced by neighboring regions of modern-day China and Cambodia, Vietnamese fishermen and merchants learned different techniques and methods of fish sauce production from these cultures.   

The traditional method of making fish sauce involves combining fresh fish and sea salt in large wooden barrels or earthenware jars. The fishermen utilized various fish species, such as anchovies, mackerel, and scads, to produce the sauce. This mixture was then left to ferment for several months to a year, allowing the fish to break down and release liquid. The liquid is then collected and strained to obtain the fish sauce.   

 The region of central Vietnam, particularly the coastal cities of Da Nang, Hoi An, and Hue, became known for its high-quality fish sauce production during the 17th and 18th centuries. Even today, they still produce the most sought-after fish sauce. 

 How Fish Dipping Sauce is Made in Vietnam 

After talking to many of our guides, I found that there are two distinct recipes for fish dipping sauce.  One is the 4 x 4 method. This means using whatever spoon device you choose, you mix four spoons of water, and then the other four are one spoonful of fish sauce, garlic, peppers sauce, and sugar.  The other recipe is the 2 x 2 method.  The recipe is two spoons of water, two spoons of fish sauce, and two spoons of the seasoning of your choice, either sugar, garlic, or pepper sauce. These are the basic recipes of how fish sauce is served to you in a bowl at the table.  Then you can personally modify your own bowl of fish sauce with sliced peppers, pepper sauce, minced peppers, garlic, and lime. 

When Do You Eat Fish Sauce? 

Now, what do you dip in this fish sauce? Absolutely everything. Whether it’s grilled meats, spring rolls (fried or fresh), Vietnamese pancakes, or stir-fried vegetables, you will dip every bite into fish sauce. Your personalized bowl of fish sauce is how you add salt, pepper, or any other flavoring to your food.  Thus, every meal is personalized by each individual at the table based on how they flavor their bowl.  

I know writing a whole blog about the use of fish sauce is kind of out of left field.  For me, fish sauce is an example of how travel changes people.  In the US, I absolutely do not buy or use fish sauce since I hate fish.  But coming to Vietnam with an open mind to experience everything I could, I was willing to try something I would never eat at home.  I found that I like fish sauce and enjoy personalizing my own bowl for different meals.   

The moral here is travel provides an opportunity to experience life in a totally different way than you would at home. Get on a plane, go to a new place, experience new things, and add joy to your life. 

 Hanoi Vietnam: Wonder If It's Worth Your Travel Time to Visit?

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