Nota Bene
Fish Sauce - Nuoc Mam
Fish sauce is undoubtedly the main and not-so-secret ingredient of most Vietnamese dishes. Fish sauce alone is quite powerful in smell and taste, which is why for most dishes, it requires much dilution and the addition of various other ingredients such as sugar, garlic, lime, chili, etc. This explains why the dipping sauce for spring rolls is indeed fish sauce based, but does not taste strongly of fish - a surprise for many who are new to Vietnamese cuisine. Nuoc mam is additionally a staple in the marinating of meats as well as the flavouring of soup broths.
Shrimp Paste - Mam Ruoc
If you think fish sauce is at all offensive to your olfactory system, you might want to think twice about shrimp paste. Salted, preserved shrimp is ground into a purply-grey paste, and is used in many Vietnamese dishes to provide a salty punch to dishes. In this case, the otherwise overpowering taste of shrimp paste would be negligible. With some meals, shrimp paste is used for the dipping sauce and it is only then that it retains its strong taste and smell.
Sausage - Cha Lua
Vietnamese “silk sausage” is usually made from finely ground pork, potato starch, and fish sauce, wrapped in banana leaves. This is an item that all Vietnamese would be at a loss without. It can be enjoyed plain, with rice, or in a sandwich. The soothing aroma of the banana leafs can be detected as one bites into the meat.
Hoisin Sauce
Hoisin is a thick, sweet sauce mainly used as a condiment for pho noodles. Combined with Sirachi hot sauce, it can liven up any bowl of pho! Hoisin sauce is also used as a dipping sauce for salad rolls.
Chili Peppers - Ot
The chili peppers most commonly used in Vietnamese restaurants are Thai Peppers. They are much smaller than bell peppers and can come in both red or green. Although it is debatable whether chili peppers are fruit or vegetable, they are more oftenly used as a spice. They add spiciness to Vietnamese dishes and sauces. It is also common for them to be eaten in between bites of food, although only in small pieces.
Sriracha Hot Sauce - Tuong Ot
This "red bottle" hot sauce is the secret ingredient in almost every dish. Made from grounded chilies and garlic, Sriracha not only adds spice, but also flavour. Although it is most commonly used with hoisin sauce to dress up pho noodle soups, it can be added to literally any dish!
Our Sponsors
