Try to eat Vietnamese sauces

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It’s undeniable that Vietnamese sauces are so multifarious. Even the Vietnamese people cannot have chance to try them all. Sauce is made from fresh fish or shrimp which are salted and fermented.

Shrimp sauce is the most popular sauce in Vietnam. It is used in many places, especially the North. To make the best dipping sauce, the cook mix the shrimp sauce with sugar, minced garlic, chili, and lemon juice. It is the indispensable marinade of many dishes such as dog meat, pork organs, etc.

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Thanh Hoa is the coastal city so that this place has many kinds of seafood sauce. In which, mam cay (fiddler crab sauce) is the most special one. The sweet spicy taste of this sauce fits perfectly with boiled bacon and pickles.

Lang Co is the origin of the best blood cockle sauce in Vietnam. From the fresh blood cockles here, the locals can make a distinct sauce with light spicy taste.

In Hue, sour shrimp sauce is the most popular delicacy that everyone coming back from here always buys for their family and friends.  The deep red shrimp has sour sweet taste from garlic and chili and the flavor of galangal.

Besides, mam ruoc is also a favorite sauce of Hue people.

If you have a chance to visit Da Nang or Quang Ngai, don’t forget to try anchovy fish sauce with boiled vegetable, meat or grilled meat.

Mam nhum is an interesting delicacy of Binh Dinh.

Mam cong of Chau Binh, Ben Tre City is often served with rice or crab noodles.

Mam bo hoc of Khmer people is made from fish. This sauce originally comes from Cambodia.

Mam ruoi is also a tasty sauce of the locals in Soc Trang.

Mam ba khia is the specialty of brackish water region in Vietnam. Ba khia is a type of crab with big nippers and three lines on the shell.  This sauce is often served with rice, sour star fruit, herbs, and ginger.