{"id":640,"date":"2026-03-20T15:21:24","date_gmt":"2026-03-20T06:21:24","guid":{"rendered":"https:\/\/vietnam-agri.com\/vietnam-agri\/vietnam-fermented-foods\/"},"modified":"2026-06-12T18:25:11","modified_gmt":"2026-06-12T09:25:11","slug":"vietnam-fermented-foods","status":"publish","type":"post","link":"https:\/\/vietnam-agri.com\/en\/vietnam-agri\/vietnam-fermented-foods\/","title":{"rendered":"Vietnamese Fermented Foods and Agriculture: The Full Process of Nuoc Mam, Pickles, and Fermented Tea"},"content":{"rendered":"<div class=\"wp-block-group va-summary\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-block-group-is-layout-constrained\">\n\n<p class=\"va-summary__ttl wp-block-paragraph\">Key Points of This Article<\/p>\n\n\n<ul class=\"wp-block-list\"><li>Nuoc mam, traditional pickles, and fermented tea have developed in unity with agriculture as outlets for surplus farm and marine products<\/li><li>Nuoc mam is made by fermenting only anchovies and salt for 12 to 15 months, and its grade is determined by nitrogen content (degrees N)<\/li><li>On import, note that the HS code and labeling obligations differ by production type (traditional method or seasoned type)<\/li><\/ul>\n\n<\/div><\/div>\n\n\n<p>When speaking of the Vietnamese table, fermented foods cannot be set apart.<br \/>\nTheir distinctive flavor and deep umami are the crystallization of many years of agriculture and traditional technique.<\/p>\n<p>\"How is nuoc mam made?\" \"How do Vietnam's fermented foods differ from Japan's?\"<br \/>\nMany people have such questions.<\/p>\n<p>This article explains in detail Vietnam's three major fermented foods, nuoc mam, traditional pickles, and fermented tea, from the raw-material produce to the production process. It is useful content for agricultural professionals, food importers, and anyone interested in Vietnamese business.<\/p>\n<h2 id=\"_1\">What Is Nuoc Mam (Fish Sauce)? Its Deep Connection to Vietnamese Agriculture<\/h2>\n<p>Nuoc mam is a Vietnamese fermented seasoning made from only fish and salt.<br \/>\nIt is the equivalent of Japan's soy sauce and is used in almost all home cooking.<br \/>\nAnnual production is estimated to exceed 300 million liters, and it is exported actively, not just consumed domestically.<\/p>\n<p>The main raw-material fish is a small fish of the anchovy genus, called \"ca com\" in Vietnamese.<br \/>\nPhu Quoc Island and the Phan Thiet coast are famous as production areas.<br \/>\nThese fisheries and salt-field farming support the foundation of the nuoc mam industry.<\/p>\n<h3 id=\"_2\">Production Areas of the Salt Used as a Raw Material<\/h3>\n<p>The salt used for nuoc mam differs in quality from ordinary table salt.<br \/>\nCoarse salt sun-dried in the salt fields of Khanh Hoa and Ninh Thuan Provinces is preferred.<br \/>\nIt is rich in minerals and is said to have a favorable effect on the fermentation process.<\/p>\n<h2 id=\"_3\">A Thorough Explanation of the Nuoc Mam Production Process<\/h2>\n<h3 id=\"1\">Step 1: Sorting and Mixing the Raw Materials<\/h3>\n<p>Fresh small fish are rinsed with water and mixed with salt, entrails and all.<br \/>\nThe ratio of fish to salt is roughly 3 to 1 as a base.<br \/>\nThis ratio greatly influences the fermentation speed and the final flavor.<\/p>\n<h3 id=\"2\">Step 2: Charging the Fermentation Tanks<\/h3>\n<p>The mixed raw materials are packed into large wooden or ceramic tanks.<br \/>\nCoarse salt is laid at the bottom of the tank, and the top is also covered with salt.<br \/>\nThis suppresses the growth of unwanted bacteria while promoting beneficial enzyme reactions.<\/p>\n<h3 id=\"31224\">Step 3: Long-Term Aging (12 to 24 Months)<\/h3>\n<p>The fermentation and aging period is at least 12 months, and high-quality products take 24 months or more.<br \/>\nDuring aging, the tank is opened periodically and the liquid is circulated, a task repeated again and again.<br \/>\nThis \"stirring of the nuoc noi (the floating liquid)\" is an important step that produces richness and umami.<\/p>\n<table>\n<thead>\n<tr>\n<th>Aging Period<\/th>\n<th>Quality Grade<\/th>\n<th>Use<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Under 12 months<\/td>\n<td>Standard product<\/td>\n<td>Processed foods, commercial use<\/td>\n<\/tr>\n<tr>\n<td>12 to 18 months<\/td>\n<td>Mid-grade product<\/td>\n<td>General household use<\/td>\n<\/tr>\n<tr>\n<td>18 to 24 months<\/td>\n<td>High-grade product<\/td>\n<td>Premium market, export<\/td>\n<\/tr>\n<tr>\n<td>24 months or more<\/td>\n<td>Select product<\/td>\n<td>Phu Quoc origin and the like, high value-added<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<h3 id=\"4\">Step 4: Filtering and Shipping<\/h3>\n<p>After aging is complete, it is filtered with bamboo or cloth to remove impurities.<br \/>\nThe first liquid extracted (the first pressing) is considered the highest quality.<br \/>\nThe grade is determined by the nitrogen content (derived from protein).<\/p>\n<h2 id=\"_4\">Vietnam's Traditional Pickles and Their Produce Ingredients<\/h2>\n<p>Vietnam has a diverse pickle culture that varies by region.<br \/>\nWhat differs from Japanese pickles is the short fermentation period and the use of chili and herbs.<br \/>\nIt is a food culture combining agricultural production and fermentation technique.<\/p>\n<h3 id=\"_5\">Representative Pickles and the Produce Used<\/h3>\n<table>\n<thead>\n<tr>\n<th>Pickle Name<\/th>\n<th>Main Produce Ingredient<\/th>\n<th>Fermentation Period<\/th>\n<th>Main origins<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Dua cai (pickled cabbage)<\/td>\n<td>Cabbage, mustard greens<\/td>\n<td>2 to 5 days<\/td>\n<td>Northern region in general<\/td>\n<\/tr>\n<tr>\n<td>Dua mua (pickled mustard greens)<\/td>\n<td>Mustard greens<\/td>\n<td>3 to 7 days<\/td>\n<td>Center and south<\/td>\n<\/tr>\n<tr>\n<td>Cai chua (pickled bitter melon)<\/td>\n<td>Bitter melon, chili<\/td>\n<td>1 to 3 days<\/td>\n<td>South<\/td>\n<\/tr>\n<tr>\n<td>Nem (fermented pork)<\/td>\n<td>Pork, rice flour, herbs<\/td>\n<td>3 to 5 days<\/td>\n<td>Nationwide<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>The produce used for pickles is in most cases supplied by small local farmers.<br \/>\nHome gardens and small farm plots play a more important role than large-scale farms.<br \/>\nStable supply to food manufacturers is a challenge, and the introduction of contract farming is advancing.<\/p>\n<h3 id=\"_6\">Rice and Sugarcane That Aid Fermentation<\/h3>\n<p>Vietnamese pickles sometimes use rice or sugar as a fermentation promoter.<br \/>\nIn the south in particular, raw sugar derived from sugarcane is added to adjust sweetness and fermentation speed.<br \/>\nThis is another example of Vietnamese agriculture supporting fermented foods.<\/p>\n<h2 id=\"_7\">Vietnam's Fermented Tea (Pu-erh Type and Aged Tea)<\/h2>\n<p>It is not widely known, but Vietnam has its own fermented-tea culture.<br \/>\nIn the northern mountains (Ha Giang and Lai Chau Provinces), production of post-fermented tea continues.<br \/>\nThe fermented tea traditionally produced by ethnic minorities has drawn attention in recent years as a premium product.<\/p>\n<h3 id=\"_8\">The Raw-Material Agriculture for Fermented Tea<\/h3>\n<p>Vietnam's tea cultivation is carried out mainly in mountainous areas at 500 to 1,500 m elevation.<br \/>\nThe representative variety is a native type called \"cha tan\" (Shan Tuyet), and there are also old trees over 100 years in age.<br \/>\n<a href=\"https:\/\/vietnam-agri.com\/en\/vietnam-agri\/vietnam-eco-farming\/\">organic cultivation<\/a> A distinctive feature is their high proportion, with many of the farms growing without agrochemicals.<\/p>\n<h3 id=\"_9\">The production process of fermented tea<\/h3>\n<ol>\n<li><strong>Plucking<\/strong>: hand-picking the buds and young leaves<\/li>\n<li><strong>Withering<\/strong>: driving off moisture in the sun or indoors<\/li>\n<li><strong>Fixing (pan-firing)<\/strong>: deactivating the oxidizing enzymes by roasting or steaming<\/li>\n<li><strong>Rolling<\/strong>: rolling the leaves to shape them and break down the cells<\/li>\n<li><strong>Pile fermentation<\/strong>: microbial fermentation in a humidity- and temperature-controlled environment (7 to 30 days)<\/li>\n<li><strong>Drying, pressing, and shaping<\/strong>: shaped into discs or bricks for shipment<\/li>\n<\/ol>\n<p>The microbes at work during fermentation are molds of the genus Aspergillus and lactic acid bacteria.<br \/>\nThese break down the astringency of the tea leaves and create a mellow flavor.<\/p>\n<h3 id=\"_10\">Potential in the Japanese market<\/h3>\n<p>In Japan, fermented tea generally means pu-erh tea (from China).<br \/>\nBut Vietnamese fermented tea is price-competitive and has a rich terroir (regional character).<br \/>\nThere is room to enter the health-food and premium-beverage markets.<\/p>\n<h2 id=\"_11\">Comparing Japanese and Vietnamese fermented foods<\/h2>\n<p>In both Japan and Vietnam, fermented foods sit at the heart of the food culture.<br \/>\nDifferences in the source crops, climate, and microbes create the differences in taste.<\/p>\n<table>\n<thead>\n<tr>\n<th>Item<\/th>\n<th>Japan<\/th>\n<th>Vietnam<\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td>Representative fish sauce<\/td>\n<td>shottsuru and ishiru<\/td>\n<td>nuoc mam (fish sauce)<\/td>\n<\/tr>\n<tr>\n<td>Main fish ingredient<\/td>\n<td>sailfin sandfish and sardines<\/td>\n<td>anchovies<\/td>\n<\/tr>\n<tr>\n<td>Aging Period<\/td>\n<td>1 to 3 years<\/td>\n<td>1\u20132 years<\/td>\n<\/tr>\n<tr>\n<td>Representative fermented pickles<\/td>\n<td>nukazuke and misozuke<\/td>\n<td>dua cai and nem<\/td>\n<\/tr>\n<tr>\n<td>Main fermented-tea producing areas<\/td>\n<td>Awa bancha (Tokushima)<\/td>\n<td>Ha Giang and Lai Chau provinces<\/td>\n<\/tr>\n<tr>\n<td>Basis of the fermentation culture<\/td>\n<td>koji mold (Aspergillus oryzae)<\/td>\n<td>lactic acid bacteria and wild yeast<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>For Japanese food importers, Vietnamese fermented foods are a market worth watching.<br \/>\nNuoc mam already has an import track record, but pickles and fermented tea remain largely untapped.<\/p>\n<h2 id=\"_12\">Summary<\/h2>\n<p>Vietnam's fermented foods are a deep culture in which agriculture and microbial technology come together.<\/p>\n<ul>\n<li><strong>nuoc mam (fish sauce)<\/strong>: long aging of small fish and salt, supported by coastal fishing and salt-field production<\/li>\n<li><strong>Traditional pickles<\/strong>: short fermentation of local produce, with diverse varieties and methods across the north and south<\/li>\n<li><strong>Fermented tea<\/strong>: post-fermented tea made from native tea leaves of the northern mountains, with potential in the Japanese market<\/li>\n<\/ul>\n<p>Business opportunities through the fermented-food industry will keep expanding in the years ahead.<br \/>\nDeepening your understanding of the source agriculture leads to building a sustainable supply chain.<\/p>\n<p>At VN AGRI, we share the latest information on Vietnamese agriculture.<\/p>\n\n<h2>You May Also Like<\/h2>\n<ul>\n<li><a href=\"https:\/\/vietnam-agri.com\/en\/shrimp-aquaculture-ranking\/\">A Comparison of the World's Shrimp-Farming Countries [5 Countries]<\/a><\/li>\n<li><a href=\"https:\/\/vietnam-agri.com\/en\/vietnam-thailand-export\/\">A thorough comparison of Vietnamese vs. Thai agricultural-product exports<\/a><\/li>\n<li><a href=\"https:\/\/vietnam-agri.com\/en\/vietnam-aquaponics-urban\/\">An Introduction to Aquaponics in Vietnam: How Urban Farming Works and Its Returns<\/a><\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"<p>An explanation of Vietnam's fermented foods from an agricultural perspective. We cover in detail the production process of nuoc mam (fish sauce), the production processes of traditional pickles and fermented tea, and the agricultural raw materials used. Useful information for those considering food imports or entering the business.<\/p>","protected":false},"author":1,"featured_media":764,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"swell_btn_cv_data":"","ssp_meta_title":"\u9b5a\u91a4\u30cc\u30af\u30de\u30e0\u306e\u9020\u308a\u65b9\u306f\uff1f\u30d9\u30c8\u30ca\u30e0\u767a\u9175\u98df\u54c1\u3092\u8fb2\u696d\u304b\u3089\u5fb9\u5e95\u89e3\u8aac","ssp_meta_description":"\u30d9\u30c8\u30ca\u30e0\u6599\u7406\u306e\u65e8\u307f\u3092\u652f\u3048\u308b\u767a\u9175\u98df\u54c1\u3092\u3001\u539f\u6599\u306e\u8fb2\u7523\u7269\u304b\u3089\u88fd\u9020\u5de5\u7a0b\u307e\u3067\u6574\u7406\u3057\u307e\u3057\u305f\u3002\u9b5a\u91a4\u30cc\u30af\u30de\u30e0\u3001\u4f1d\u7d71\u7684\u306a\u6f2c\u7269\u3001\u767a\u9175\u8336\u306e\u4e09\u672c\u67f1\u3092\u53d6\u308a\u4e0a\u3052\u3001\u65e5\u672c\u306e\u767a\u9175\u98df\u54c1\u3068\u306e\u9055\u3044\u3082\u6bd4\u8f03\u3002\u8abf\u9054\u3084\u8f38\u5165\u306e\u80cc\u666f\u7406\u89e3\u306b\u5f79\u7acb\u3061\u307e\u3059\u3002","footnotes":""},"categories":[1,23,3],"tags":[12,6,60,8],"crop_category":[],"harvest_season":[],"class_list":["post-640","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-vietnam-agri","category-livestock-fishery","category-agriculture","tag-shrimp","tag-vietnam","tag-tea","tag-agriculture"],"acf":[],"_links":{"self":[{"href":"https:\/\/vietnam-agri.com\/en\/wp-json\/wp\/v2\/posts\/640","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vietnam-agri.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vietnam-agri.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vietnam-agri.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vietnam-agri.com\/en\/wp-json\/wp\/v2\/comments?post=640"}],"version-history":[{"count":3,"href":"https:\/\/vietnam-agri.com\/en\/wp-json\/wp\/v2\/posts\/640\/revisions"}],"predecessor-version":[{"id":1120,"href":"https:\/\/vietnam-agri.com\/en\/wp-json\/wp\/v2\/posts\/640\/revisions\/1120"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vietnam-agri.com\/en\/wp-json\/wp\/v2\/media\/764"}],"wp:attachment":[{"href":"https:\/\/vietnam-agri.com\/en\/wp-json\/wp\/v2\/media?parent=640"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vietnam-agri.com\/en\/wp-json\/wp\/v2\/categories?post=640"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vietnam-agri.com\/en\/wp-json\/wp\/v2\/tags?post=640"},{"taxonomy":"crop_category","embeddable":true,"href":"https:\/\/vietnam-agri.com\/en\/wp-json\/wp\/v2\/crop_category?post=640"},{"taxonomy":"harvest_season","embeddable":true,"href":"https:\/\/vietnam-agri.com\/en\/wp-json\/wp\/v2\/harvest_season?post=640"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}