📝 About This Recipe
Known as Nam Pla in Thailand and Nuoc Mam in Vietnam, this artisanal fish sauce is the soul of Southeast Asian cuisine. It is a complex, umami-rich elixir born from the slow fermentation of small, oily fish and sea salt. This recipe captures the ancient method of curing, resulting in a clear, amber liquid that transforms from a pungent aroma into a savory, sweet, and deeply satisfying flavor profile.
🥗 Ingredients
The Curing Base
- 5 kg Fresh Black Anchovies (or Stolephorus) (must be incredibly fresh, never frozen, and not rinsed with fresh water)
- 1.75 kg Coarse Sea Salt (high-quality solar salt is preferred for mineral complexity)
The Flavor Balancers
- 200 g Pineapple (peeled and sliced; provides bromelain enzymes to help break down protein)
- 50 g Palm Sugar (helps to mellow the sharp saltiness during the final aging phase)
- 1/2 cup Roasted Rice Husks (optional; used traditionally in some regions to help clarify the liquid)
Equipment & Sanitization
- 10-15 liter capacity Food-grade Ceramic Crock or Glass Jar (must be thoroughly sterilized)
- 1 piece Heavy Weight or Pressing Stone (scrubbed and boiled to sanitize)
- 4 layers Cheesecloth (for fine straining)
👨🍳 Instructions
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1
Select the freshest anchovies possible. If they have been rinsed in fresh water, they will spoil; if cleaning is necessary, use a light brine of sea salt and water, then drain thoroughly.
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2
In a large, non-reactive basin, toss the whole anchovies with the sea salt. The ratio should be roughly 3 parts fish to 1 part salt by weight to ensure proper preservation.
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3
Layer the bottom of your sterilized fermentation crock with a thin dusting of salt and a few slices of pineapple.
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4
Pack the salted fish into the crock tightly, pressing down firmly as you go to eliminate air pockets where bad bacteria could thrive.
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5
Top the final layer of fish with the remaining salt, creating a 'salt cap' about half an inch thick.
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6
Place a sterilized wooden lid or a flat plate inside the jar directly on top of the salt cap, and weight it down with a heavy, sanitized stone.
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7
Cover the mouth of the jar with a breathable cloth or a loose-fitting lid to allow gases to escape while keeping insects out.
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8
Place the crock in a warm, sunny spot. In traditional methods, the heat of the sun facilitates the enzymatic breakdown of the fish.
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9
Let the mixture ferment for at least 9 months, though 12-18 months is ideal for a premium 'First Press' (Nhi) quality sauce.
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10
After 12 months, you will see a clear, dark amber liquid has risen to the top. This is your fish sauce.
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11
Carefully siphon the liquid out or drain it through a tap at the bottom of the crock if available.
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12
Filter the liquid through four layers of cheesecloth into a clean container. At this stage, stir in the palm sugar to balance the intensity.
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13
For the clearest sauce, let the filtered liquid sit in glass bottles in the sun for another 2-4 weeks to 'mellow' and allow any remaining sediment to settle.
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14
Decant the clear liquid into final sterilized bottles, leaving the sediment behind. Your homemade Nam Pla/Nuoc Mam is ready.
💡 Chef's Tips
Patience is your most important ingredient; rushing the fermentation leads to a 'fishy' rather than 'savory' scent. Always use sea salt rather than table salt, as the minerals contribute to the final flavor profile and the iodine in table salt can stall fermentation. If you see white mold on the surface, scrape it off immediately; however, if the mixture smells 'rotten' rather than 'pungent' or turns black, discard it. Keep the fermentation vessel in a consistent temperature environment to ensure the enzymes work steadily throughout the year. For a 'Second Press', add a saturated brine solution to the leftover fish remains and ferment for another 3-4 months.
🍽️ Serving Suggestions
Use as the primary seasoning for a classic Vietnamese Dipping Sauce (Nuoc Cham) with lime, chili, and garlic. Add a tablespoon to a Thai Green Curry to provide the essential savory backbone. Drizzle over a simple bowl of Jasmine rice with a fried egg for a traditional quick meal. Use it as a secret ingredient in Bolognese sauce or stews to add an incredible depth of umami without any fishy taste. Mix with sugar and lime juice to create a vibrant dressing for a green papaya salad.