Mắm Châu Đốc, or Châu Đốc fermented fish sauce, is a popular Vietnamese condiment made from fermented fish. It is a specialty of the town of Châu Đốc, located in the An Giang province of Vietnam, and is known for its rich flavor and versatility.
Mắm Châu Đốc is made with a variety of fish, including anchovies, sardines, and mackerel. The fish are cleaned and then mixed with salt and water. The mixture is then fermented in jars for several months or even years.
During the fermentation process, the fish and salt break down to form a thick, pungent sauce. The sauce is then filtered and bottled.
History
The history of Mắm Châu Đốc is not well-documented, but it is believed to have originated in the Châu Đốc province of Vietnam. Since its inception, Chau Doc fish sauce has had nearly 150 years of life with hundreds of types of fish sauce with completely different flavors. Because of its long history, Chau Doc fish sauce is not simply a famous specialty but also a regional culinary symbol. Just seeing Chau Doc fish sauce, people will immediately think of the rich land of An Giang and the streams that bring fish. Chau Doc fish sauce is famous not only for its deliciousness but also for its taste, quality, and the recipe for making this dish is unlike any other regional method.
Specialties
Each step from choking, salting, tempering, and dipping the fish sauce is done by hand and is extremely elaborate. After being brought home, fresh fish will be sorted, cleaned, salted, and then incubated in jars. After about 30 days, the salted fish is taken out and washed again with fresh water. After that, the fish will be drained and then marinated with “thinh” – made from fragrant rice, a specialty of Chau Doc, An Giang region. After incubation for 60 to 90 days, this fish sauce will gradually turn red and clear. That is also the time when the fish sauce is finished brewing.
After taking out the fish sauce, it will be mixed with palm sugar. Professionals who have been making Chau Doc fish sauce for many years will only use early-season jaggery from Tinh Bien and Tri Ton to make the sauce. Because the first sugar of the season will have a sweet taste and mild aroma. Once the fish sauce is cooked, it can be used after about 3 to 5 days. The amount of sugar and spices used to marinate the fish sauce is extremely important. Because they not only determine the delicious taste of the fish sauce but are also a factor in distinguishing the flavor of each professional, each fish sauce-making place will have its own marinade and sauce recipe.
Main ingredients
– Fish
– Salt
– Water
– Thính
– Palm suga
Where to find Mắm Châu Đốc
Mắm Châu Đốc can be found at many markets and grocery stores in Vietnam. It can also be found at some online retailers. Or you can find it at the original place:
- Chợ Châu Đốc: 44 Phan Văn Vàng, Châu Phú A, An Phú, An Giang
Mắm Châu Đốc is a delicious and versatile Vietnamese fermented fish sauce that is worth trying. It is a great way to add flavor to a variety of dishes and is a popular condiment in Vietnamese cuisine. If you want to try this tasty dish, you can visit Vietnam in any season and don’t forget to apply for a Visa. With the easy and fast Visa procedures, you can travel to Vietnam at any time!
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