Brian Jeffrey
Fish sauce, rated 4.4 out of 5 stars, is recognized at 22nd place on the Taste Atlas list, as determined by culinary experts and enthusiasts.
According to Taste Atlas, fish sauce in Vietnam can differ by region but usually combines ingredients like sugar, lime juice or vinegar, garlic, and chili. It complements fresh vegetables and is commonly paired with fried snacks such as spring rolls and savory pancakes known as banh xeo.
Another sauce, fermented anchovy sauce (mam nem), holds the 89th rank with a score of 4 out of 5 stars. This sauce consists of whole fermented fish mixed with salt, roasted rice flour, pineapple, and sugar, and it can be categorized into two variations:
– Whole fish (e.g., anchovies, red mullet).
– Pureed fish (e.g., mackerel, scad, ponyfish).
Widely enjoyed in central and southern Vietnam, mam nem allows for diverse preparation methods and different fish selections based on local tastes and cuisine styles.
Taste Atlas, established in 2015 and headquartered in Zagreb, Croatia, aims to map out traditional foods from around the globe.
Matija Babic, the founder of Taste Atlas, notes that their food and drink rankings stem from the insights and assessments of culinary professionals and critics, which contributes to the credibility of their awards.
