📝 About This Recipe
Deeply savory, amber-hued, and pulsing with umami, this traditional fish sauce is the soul of Southeast Asian cuisine. By layering fresh anchovies with sea salt and allowing time to work its magic, you transform simple ingredients into a complex elixir that balances salt, funk, and a surprising oceanic sweetness. This recipe brings the ancient craft of the coastal villages of Vietnam and Thailand into your home kitchen, resulting in a condiment far superior to mass-produced varieties.
🥗 Ingredients
The Fermentation Base
- 4 pounds Fresh Anchovies or Smelt (very fresh, whole, and uncleaned)
- 1.5 pounds Coarse Sea Salt (high quality, non-iodized)
- 1/2 cup Pineapple (freshly chopped; contains bromelain to help break down proteins)
The Flavor Balancers
- 1/2 cup Coconut Water (natural sweetener to mellow the salt)
- 1 tablespoon Black Peppercorns (whole)
- 2 tablespoons Brown Sugar (optional, for the final aging stage)
Equipment Needed
- 1 gallon capacity Glass or Ceramic Fermentation Crock (must be sterilized)
- 4 layers Cheesecloth or Fine Muslin (for straining)
- 1 large stone or glass weight Fermentation Weight (to keep solids submerged)
👨🍳 Instructions
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1
Thoroughly rinse your fresh anchovies under cold running water to remove any debris. Drain them completely and pat them dry with paper towels; excess moisture from tap water can introduce unwanted bacteria.
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2
In a large non-reactive mixing bowl, toss the whole fish with the sea salt until every fish is thoroughly coated. The ratio should be roughly 3 parts fish to 1 part salt by weight.
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3
Sterilize your fermentation crock or glass jar with boiling water and dry it completely. Sprinkle a thin layer of salt at the very bottom of the vessel.
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4
Begin layering the salted fish into the crock. After every two inches of fish, add a few pieces of chopped pineapple and a sprinkle of peppercorns. The pineapple enzymes accelerate the fermentation process.
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5
Continue layering until all fish are in the crock, finishing with a final, heavy layer of sea salt on top to create a protective barrier.
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6
Pour the coconut water over the top. This provides a subtle sweetness that balances the intense salinity of the finished sauce.
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7
Place a fermentation weight or a heavy, sterilized stone on top of the fish. The pressure is crucial to express the juices and keep the solids submerged in the resulting brine.
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8
Cover the mouth of the jar with a double layer of cheesecloth and secure it tightly with a rubber band. This allows the gases to escape while keeping out dust and insects.
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9
Store the crock in a warm, dark place. Traditionally, these are left in the sun, but a warm pantry or a spot near a water heater works well. Let it ferment for at least 9 months, though 12 months yields the best flavor.
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10
After the fermentation period, you will see a dark amber liquid at the top. Use a siphon or a ladle to carefully remove this 'first press' liquid.
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11
Strain the liquid through four layers of cheesecloth or a coffee filter into a clean pot. This may take several hours as the liquid drips through slowly.
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12
For a smoother finish, you can boil the strained liquid for 2-3 minutes with the brown sugar, then let it cool completely. This stabilizes the sauce and adds a final touch of caramelization.
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13
Bottle the finished fish sauce in sterilized glass bottles. Store in a cool, dark place; it will keep indefinitely due to the high salt content.
💡 Chef's Tips
Always use the freshest fish possible; if the fish smells 'stinky' before you start, the sauce will be unpleasant. Do not use table salt, as the iodine can impart a bitter metallic taste and inhibit the growth of good bacteria. If a white film (kahm yeast) appears on the surface during fermentation, simply skim it off; however, if you see colorful mold, discard the batch. Label your jar with the 'start date' and 'target harvest date' so you don't lose track of the months. For a lighter 'second press,' you can add a salt-water brine to the remaining fish solids after the first harvest and ferment for another 3 months.
🍽️ Serving Suggestions
Use as the base for Nuoc Cham by adding lime juice, garlic, chili, and sugar for dipping spring rolls. Add a splash to a classic Bolognese or beef stew to add incredible depth and savoriness without a fishy taste. Mix with softened butter and lemon zest to create a high-umami compound butter for searing steaks. Drizzle over a simple Thai green papaya salad (Som Tum) for an authentic, pungent kick. Pair with a crisp, cold Lager or a high-acid Riesling to cut through the salt and richness of dishes seasoned with this sauce.