Traditional Vietnamese Mắm Cá Recipe

Ingredients

  • 1 kg of fresh fish (snakehead fish or catfish are recommended)
  • 400 grams of salt
  • 200 grams of cooked rice
  • 2 litres of filtered water
  • 1 tablespoon of sugar
  • 2-3 fresh chillies (optional, for serving)
  • 2-3 cloves of garlic (optional, for serving)
  • Fresh herbs (coriander, mint, perilla, or Vietnamese balm - optional, for serving)
  • Lime juice (optional, for serving)

Steps and instructions

  1. Clean the fish, remove the scales and guts. Rinse well with water and drain.
  2. Mix the salt and fish thoroughly. Make sure every piece of fish is coated with salt.
  3. Place a layer of salted fish in a clean, dry jar. Cover it with a layer of cooked rice.
  4. Repeat layers until the fish and rice are all in the jar, ending with a layer of rice on top. Pour the filtered water into the jar, enough to cover the fish and rice.
  5. Cover the jar tightly and store it in a cool, dry place. Leave it to ferment for at least 30 days.
  6. After 30 days, open the jar and check the fish. It should have a strong smell and be soft to the touch. If not, leave it for a few more days.
  7. To serve, take out the amount of fermented fish needed and mash it. Add sugar, minced garlic, sliced chillies, and lime juice to taste. Mix well. If desired, add fresh herbs for additional flavor.
  8. Enjoy Mắm cá as a condiment with boiled vegetables, rice, or noodles.

Tools for making

  • Clean jar - A clean, dry jar with a tight-fitting lid to store the fermented fish.
  • Knife - To clean and prepare the fish.
  • Cutting board - To provide a clean and safe surface for cutting the fish.
  • Measuring scale - To accurately measure the amount of salt and fish needed.
  • Spoon - To mix the salt and fish together thoroughly.
  • Filter - To strain and remove any impurities from the water used to cover the fish.
  • Mortar and pestle - To mash the fermented fish and mix it with other ingredients for serving.

Recipe variations

  • Use different types of fish such as mackerel, herring, or anchovies instead of snakehead fish or catfish.
  • Add spices or herbs like lemongrass, ginger, or turmeric to the fish and salt mixture for added flavor.
  • Experiment with different ratios of salt to fish for a stronger or milder taste.
  • Try fermenting the fish for a longer or shorter period of time to achieve different levels of fermentation and flavor.
  • Include additional ingredients like shrimp paste, fish sauce, or soy sauce to enhance the umami taste.
  • Add sliced onions or shallots to the serving mixture for extra crunch and flavor.
  • For a vegetarian or vegan option, substitute the fish with vegetables like eggplant, zucchini, or tofu and adjust the seasoning accordingly.
  • Serve the fermented fish with different condiments such as sliced cucumbers, pickled vegetables, or roasted peanuts.

Recipe overview

Mắm cá is a traditional Vietnamese condiment made from fermented fish, rice, and salt. This recipe offers a simple yet authentic way to prepare this unique and flavorful addition to your meals. Creating Mắm cá involves a fermentation process that takes about a month to complete, resulting in a soft, pungent, and salty fish paste. Don't let the smell deter you - it's a beloved staple in many Vietnamese dishes, adding depth and complexity to the flavor profile. The preparation process is simple and doesn't require a lot of hands-on time, but it does require some patience while the mixture ferments. Once it's ready, you can serve it with boiled vegetables, rice, or noodles. It's a versatile condiment that can be customized with additional ingredients like chillies, garlic, lime juice, and fresh herbs to suit your taste. So, if you're ready to experiment with some traditional Vietnamese cuisine, give this Mắm cá recipe a try. Be prepared for an adventure in your kitchen!

Common questions

  1. What type of fish is best to use for Mắm cá?
    Snakehead fish or catfish are recommended for making Mắm cá.
  2. How long does it take for the fish to ferment?
    The fish should be left to ferment for at least 30 days.
  3. Can I adjust the amount of sugar, garlic, chillies, and lime juice?
    Yes, you can adjust the amount of sugar, garlic, chillies, and lime juice to suit your taste preferences.
  4. What can I serve Mắm cá with?
    Mắm cá can be served as a condiment with boiled vegetables, rice, or noodles.
  5. Can I store Mắm cá for a long time?
    Yes, Mắm cá can be stored for a long time if kept in a tightly sealed jar in a cool, dry place.

Serving dishes and utensils

Origin stories

Mắm cá, a cherished fish sauce from Vietnam, has its roots steeped in the country's rich cultural and culinary heritage. This fermented fish condiment has been the soul of Vietnamese cuisine for centuries, dating back to the times when refrigeration was yet to be a norm. The fishermen communities along the coastlines had to come up with ingenious ways to store their daily catch, leading to the creation of this unique sauce. The traditional method of making Mắm cá is a lengthy and patient process, involving several weeks of fermentation. This allowed the fish to be preserved for a long time and gave the sauce its unique, flavorful punch. Every Vietnamese family has their own special recipe and method of preparation, making each batch of Mắm cá unique. This condiment is a true testament to the Vietnamese spirit of resourcefulness and respect for local produce, symbolizing the very essence of their food philosophy - freshness, simplicity, and depth of flavor.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.