Nuoc mam, or fish sauce, is a staple of Vietnamese cuisine. Made from anchovies that are salted and then fermented for a long period of time (6 to 12 months), the sauce is characterized by a salty, umami flavor and a dark amber color. In Vietnamese cuisine, it is added to everything but dessert. And it is also used as a dipping sauce. You can add it to a marinade or to give a kick to your savory dishes.
In terms of health benefits, nuoc mam is rich in amino acids (valine, isoleucine, phenylalanine, methionine and lysine), vitamins (B1, B2, PP and B12), iron and omega 3.
For pregnant women, nuoc mam should be avoided as it is made with raw fish. Although the fermentation process may kill some bacteria, the risk of listeriosis may still exist.
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