What determines that signature flavor of Vietnamese dishes such as pho, fresh spring rolls, and banh mi is the seasonings. With the fermented fish sauce nuoc mam at its axis, the types are abundant — fermented pastes, chili heat sauces, and dipping salts. Many are similar in name and use, and no small number of people are unsure which to choose.
This article organizes in a list the main seasonings that support Vietnamese cuisine — nuoc mam, nuoc cham, fermented pastes, soybean seasonings, sate and chili sauce, dipping salt, and umami seasonings — together with how to use them. It also covers the regional differences of the north, center, and south, how to buy them in Japan, and common misunderstandings. We look at Vietnam's seasoning culture from the perspective of the agricultural products that are their raw materials.
The Characteristics of Vietnamese Seasonings | The Combination of Fermentation and Ingredients
There are two keys to understanding Vietnamese seasonings. One is "fermentation." Fermented foods — fish sauces and pastes made by fermenting fish, seasonings made by fermenting soybeans — form the foundation of the flavor. The other is "the combination of ingredients." Familiar agricultural products such as chili, lime, garlic, sugar, lemongrass, and pepper are combined, and the balance of sweet, spicy, sour, and umami is adjusted at the table.
For this reason, rather than finishing a dish with one rich sauce, Vietnamese cuisine is characterized by layering several seasonings little by little to create the flavor you like. First, let us look at the main seasonings in a list.
| Seasoning | Main ingredient | Dishes it goes with |
|---|---|---|
| nuoc mam (fish sauce) | Fermentation of fish (anchovy) | All dishes / the base for dipping sauces |
| Nuoc cham | Nuoc mam + lime, sugar, chili | Fresh spring rolls and fried dishes |
| Mam tom / mam nem | Fermented paste of shrimp or small fish | Bun cha and beef hot pot |
| Tuong / soy sauce | Fermentation of soybeans | Vegetarian dishes, stir-fries, and dipping sauces |
| Sate / chili sauce | Chili and lemongrass | Pho, hot pot, and noodles |
| Dipping salt | Salt, pepper, lime, chili | Seafood, boiled meat, and fruit |
Nuoc mam | Fish Sauce Is the Star of Vietnamese Seasonings
When it comes to Vietnamese seasonings, the first is the fish sauce nuoc mam (nuoc mam). It is an amber liquid seasoning made by salting small fish such as anchovies and slowly fermenting and aging them in wooden barrels. Along with saltiness, it has a deep umami derived from the fish and becomes the foundation of a dish's flavor.
Known as a famous growing region is Phu Quoc island in the south. Phu Quoc fish sauce was the first in Vietnam to be registered as a geographical indication (GI) in 2001, and in 2012 it also received protected designation of origin from the EU. Only sauce made by fermenting fish caught around the island for a long period in wooden barrels on the island may bear the name. Its uses are wide-ranging, from seasoning stir-fries and simmered dishes to being the base for dipping sauces, and it is indispensable to the Vietnamese table. Nuoc mam is the article explaining the difference between nuoc mam and nam pla introduced in detail there.
Nuoc cham | The All-Purpose Dipping Sauce
Nuoc mam is rarely used as it is; in most cases it is diluted with water and seasoned before use. The dipping sauce made this way is "nuoc cham" (nuoc cham).
Nuoc cham is an all-purpose sweet-sour-spicy sauce made by combining nuoc mam with water, sugar, lime juice, chopped chili, and garlic. It is served with various dishes as a dipping sauce for fresh spring rolls, banh xeo (Vietnamese-style savory pancakes), fried spring rolls, and grilled meat. Note that "nuoc cham" in a broad sense refers to "dipping sauces in general," and the fish-sauce-based one introduced here is a leading example. The balance of sweetness and spiciness differs from household to household and shop to shop, and that difference is one of its pleasures.
Fermented Pastes | Mam Tom and Mam Nem
There are also paste-type seasonings with an even stronger fermented flavor than nuoc mam. They have a strong quirk to their aroma, but they are unsung supporting players that uphold the authentic taste.
Mam tom (mam tom) is a purplish paste made by fermenting small shrimp or krill. It has a distinctive strong aroma and is used in various regions, but is especially favored in the north. It is served with dishes like "bun cha," which pairs rice noodles with charcoal-grilled meat, and for those who love it, the flavor is irresistible. Meanwhile, mam nem (mam nem) is a sauce-like seasoning made by fermenting small fish, often used in the central region. It is indispensable as a dipping sauce for beef hot pot (bo nhung dam) and for dishes of boiled pork wrapped in rice paper. Shrimp-derived mam tom and fish-derived mam nem differ in both raw material and flavor. Fermentation methods and names vary regionally, and there are many similar seasonings.
Soybean Seasonings | Tuong and Soy Sauce
Not only fish and shrimp but also seasonings made by fermenting soybeans support Vietnamese cuisine. With a flavor approachable to Japanese people too, they are also valued in vegetarian cooking.
"Tuong" (tuong) is the general term for seasonings made by fermenting soybeans, ranging from miso-like ones to sweet sauces. Among them, "tuong den" (tuong den) is a sweet-and-spicy black sauce made by adding sugar and the like to fermented soybeans, and is a classic table seasoning for pho and a dipping sauce for fresh spring rolls. It is positioned close to Chinese hoisin sauce, but the flavor is not the same. Also, soy sauce made from soybeans is used in Vietnam too, called "nuoc tuong" in the south and "xi dau" in the north. In vegetarian dishes that use no meat or fish, dipping sauces are sometimes made with soy sauce in place of fish sauce, and it is used to season stir-fries as well.
Spicy Seasonings | Sate and Chili Sauce
What adds heat and richness to Vietnamese cuisine are seasonings using chili. They are added to a dish afterward to adjust it to your preferred level of heat.
"Sate" (sa te) is a spicy seasoning made by combining chili with lemongrass, garlic, and shallots and heating them in oil. Characterized by its red color and fragrant aroma, it is added to pho, simmered beef, hot pot, and the like. There is also "sate tom" (sa te tom) with shrimp added, which increases the umami. "Tuong ot" (tuong ot) is a sweet chili sauce based on chili. Note that the world-famous chili sauce "Sriracha" takes its name from the Thai place name Si Racha, and was spread worldwide by a businessperson of Vietnamese origin in the United States. It is not a sauce born in Vietnam.
Dipping Salt | Lime Salt-and-Pepper and Tay Ninh's Shrimp Salt
Not only liquid seasonings but also "salt" you dip into are indispensable in Vietnam. It goes well with seafood, boiled meat, and even fruit.
The classic is "muoi tieu chanh" (muoi tieu chanh), which combines salt with pepper and lime. Its refreshing tartness and the aroma of pepper bring out the flavor of the ingredients. Pepper is a major agricultural product of Vietnam, and our article explaining Vietnamese pepper please see as well. Another famous one is the "shrimp salt (muoi tom)" of Tay Ninh province in the south. It is a blended salt combining salt with dried shrimp powder, chili, garlic, and the like, and its method of making is designated as an intangible cultural heritage of Vietnam. It is enjoyed dipped with fruit, grilled squid, and rice-paper salad. As for shrimp, our article explaining Vietnamese shrimp as well.
Umami and Coloring Seasonings
In Vietnamese home cooking, seasonings that add umami and color are also often used. They come into play at the finishing of soups and simmered dishes.
Umami seasoning is widely common in Vietnamese kitchens. It is used to add umami to soups and stir-fries, and solid soup bases (such as Knorr) and powdered stocks are also common. Used for coloring is "annatto oil (dau dieu mau)," a reddish-orange oil made by heating annatto seeds in oil. It adds an appetizing color to simmered beef and to the spicy rice noodle bun bo Hue. Note that because "hat dieu" in Vietnamese also refers to the cashew nut, it is a different thing from annatto used for coloring. In addition to such seasonings, herbs like sugar, lime, garlic, chili, and coriander are pillars of flavor-building.
Seasoning That Changes Across the North, Center, and South
Vietnam is long from north to south, and the seasoning and the seasonings used differ by region. Knowing this when traveling or cooking lets you see the character of each place.
| Regions | Seasoning tendency | Characteristic seasonings |
|---|---|---|
| North (Hanoi) | A simple, salt-forward flavor | Mam tom and pepper |
| Central (Hue and Da Nang) | Strong heat and fermented flavor | Mam nem and sate |
| South (Ho Chi Minh City) | A mellow flavor with sweetness | Tuong den and sugar |
The north tends toward a simple, salt-centered seasoning, the center toward a flavor with punchy heat and fermentation, and the south toward a mellow flavor with sweetness added from sugar. The fact that the seasonings served change by region even for the same dish is the interesting part.
Tips on Combining and Using Seasonings
Rather than completing it with one seasoning, Vietnamese cuisine's knack is to layer seasonings to match the dish. Knowing the representative combinations lets you get close to the authentic taste at home.
- Pho | At the table, add a little sate or tuong den, and squeeze in lime to adjust to taste
- Fresh spring rolls and fried spring rolls | Eat dipped in sweet-and-sour nuoc cham
- Hot pot and simmered beef | Add heat and richness with sate
- Seafood, boiled meat, and fruit | Dip in muoi tieu chanh or shrimp salt
When the flavor will not come together, thinking in terms of roles — saltiness and umami from nuoc mam, sweetness from sugar, tartness from lime, heat from chili — makes it easier to adjust. First, adding a little at a time and tasting as you add is the fail-proof tip. The strongly fermented mam tom and mam nem have a pronounced aroma, so trying them from a small amount is recommended.
Buying Vietnamese Seasonings in Japan
Vietnamese seasonings have become easier to obtain in Japan, too. First, let us assemble them from nearby stores.
Classics such as nuoc mam, chili sauce, and sate can be found at KALDI Coffee Farm, which handles imported foods, as well as Gyomu Super, Asian grocery stores, and online stores for Vietnamese ingredients. Stock varies by store, so if you cannot find something, it is a good idea to look in several stores or online. For souvenirs, shrimp salt, nuoc mam, sate, and other items that are easy to carry and keep well are popular. Vietnamese ingredients and souvenirs are also introduced on our sister site, dedicated Vietnam souvenir site And if you want to source fish sauce or soybean seasonings in a bulk quantity for commercial use, A Guide to Importing Agricultural Products from Vietnam and Contact please use this too.
Frequently asked questions
- What is the difference between nuoc mam and nam pla?
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Both are fish sauces made by fermenting fish, but nuoc mam is a Vietnamese seasoning and nam pla is a Thai one. There are differences in raw material, method, and flavor tendency, and for Vietnamese cuisine, using nuoc mam is the basic. You can substitute, but the flavor changes a little.
- What is the difference between nuoc mam and nuoc cham?
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Nuoc mam is the fish sauce itself, made by fermenting fish. Nuoc cham is a sweet-and-sour dipping sauce made by combining that nuoc mam with water, sugar, lime, chili, and garlic. Thinking of nuoc mam as what you pour directly over a dish, and nuoc cham as what you dip into, makes it easy to understand.
- What are Vietnam's strong-smelling seasonings?
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They are the fermented pastes mam tom and mam nem. Mam tom is made by fermenting small shrimp or krill, and mam nem by fermenting small fish, and both have a distinctive strong aroma. Used as dipping sauces for bun cha and beef hot pot, they have a flavor that is irresistible to those who love them. Trying them from a small amount is recommended.
- Is Sriracha a Vietnamese seasoning?
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Sriracha takes its name from the Thai place name Si Racha, and it is a chili sauce that a businessperson of Vietnamese origin spread in the United States and popularized worldwide. It is not a sauce born in Vietnam. Vietnam has its own spicy seasonings, such as the chili-based tuong ot and the spicy oil sate.
- Where can I buy Vietnamese seasonings?
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Classics such as nuoc mam, chili sauce, and sate can be obtained at KALDI, Gyomu Super, Asian grocery stores, and online stores for Vietnamese ingredients. Stock varies by store. For souvenirs, long-keeping items such as shrimp salt and nuoc mam are popular.
Summary | Vietnam's Seasonings, Woven from Fermentation and Ingredients
Vietnam's seasonings, with the fish sauce nuoc mam as the star, are a varied cast born from the combination of fermentation and ingredients — fermented pastes, soybean seasonings, the spicy sate, and dipping salts. Being able to tell apart things that are similar but different, like nuoc mam and nuoc cham, or mam tom and mam nem, greatly broadens the range of your cooking. That the seasoning changes across the north, center, and south is also part of the depth of Vietnamese cuisine. Trace the raw materials and you arrive at agricultural products such as fish, chili, pepper, and soybeans. Start with one classic bottle and bring the authentic taste to your table.
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