Editing Fish sauce (section)

==== Vietnam ====
{{See also|Nước chấm|Mắm nêm}}
The variety from [[Vietnam]] is called ''nước mắm''.<ref>{{Cite book |last=Robuchon |first=Joël |title=[[Larousse Gastronomique]] |date=2009 |publisher=Hamlyn |isbn=9780600620426 |edition=Updated |location=London |page=714}}</ref> There are two areas in Vietnam that are most famous for producing fish sauce: [[Phú Quốc]] and [[Phan Thiết]].

Fish sauce has a 300-year history dating back to the [[Champa]] kingdom of the [[Cham people]].<ref>Ng, J. (2021, September 13). Fish Sauce Museum: 300-Year-Old Recipes & Champa Artifacts In Phan Thiết. The Smart Local. Retrieved May 25, 2022, from https://thesmartlocal.com/vietnam/fish-sauce-museum/</ref> [[Phan Thiết]] can be identified with the birthplace of Vietnamese fish sauce. Before 1693, Phan Thiết was a territory of [[Champa]]. The Vietnamese occupied the area in 1693 and commercialized the fish sauce by keeping it in barrels and selling throughout the country. This business was popularized by Trần Gia Hòa who was born in 1872. There is a fish sauce museum in Phan Thiết. Popular brands in the US include Mega Chef, Red Boat, 3 Crabs, Golden Boy, and Hòn Phan Thiết.<ref>{{Cite web |last=Hildebrant |first=Kyle |date=2014-02-17 |title=Fish Sauce Taste Test, 13 Brands Compared – Our Daily Brine |url=https://ourdailybrine.com/fish-sauce-taste-test/ |access-date=2017-04-04 |publisher=Ourdailybrine.com |archive-date=8 November 2020 |archive-url=https://web.archive.org/web/20201108103047/https://ourdailybrine.com/fish-sauce-taste-test/ |url-status=dead }}</ref>

Vietnamese fish sauces are made with anchovies, mackerel, scabbard fish, and salt. High mercury concentration can be found in larger fish, especially in predator fish like scabbard fish. They do not have any additives like sugar, [[hydrolyzed protein]], or preservatives.<ref>{{Cite web |last=Stanton |first=J. |date=2012-05-02 |title=What Are "Hydrolyzed Soy Protein" And "Hydrolyzed Wheat Protein," And Why Are They in Everything? |url=http://www.gnolls.org/3089/what-are-hydrolyzed-soy-protein-and-hydrolyzed-wheat-protein-and-why-are-they-in-everything/ |access-date=2017-04-04 |publisher=Gnolls.org}}</ref> Vietnamese prefer sauces without a strong smell, and transparent with a deep golden amber color. "First press" fish sauce, meaning the sauce is bottled from the first time the fermenting barrels are drained, also indicates quality. Lastly, when measuring the [[nitrogen]] level of fish sauces (°N, or grams of nitrogen per liter), most fish sauce on the market falls within the mid 20°N range. Anything over 30°N is considered high-grade, and 40°N is optimal.<ref>{{Cite web |title=Everything you want to know about Phu Quoc Fish Sauce |url=http://www.phuquocislandguide.com/phu-quoc-fish-sauce/ |access-date=2017-04-04 |publisher=Phuquocislandguide.com |archive-date=25 August 2018 |archive-url=https://web.archive.org/web/20180825073920/https://www.phuquocislandguide.com/phu-quoc-fish-sauce/ |url-status=dead }}</ref><ref>{{cite book |last1=Pham |first1=Cuong |last2=Nguyen |first2=Tien |last3=Tran |first3=Diep |title=The Red Boat Fish Sauce Cookbook: Beloved Recipes from the Family Behind the Purest Fish Sauce |date=2021 |publisher=Houghton Mifflin Harcourt |isbn=978-0-358-41097-3 |page=10 |url=https://books.google.com/books?id=8WoOEAAAQBAJ&pg=PA10 |language=en}}</ref>

''[[Nước chấm]]'' is a Vietnamese prepared fish-based condiment (also referred to as a "sauce") that is savory, lightly sweet and salty tasting, and can be sour and spicy if [[Lime (fruit)|lime]] and [[chili pepper]]s are added. The main components are fish sauce, water, and sugar.

''[[Fish paste|Mắm]]'' is made much like fish sauce, except that it is not fermented as long, and the fish is kept along with its liquid extract, not just the extract. ''Mắm'' can be used as a base condiment in dipping sauces with additional ingredients, used in soups, stir-fries and meat loaves, or eaten with rice as a main dish.

In January 2016, the [[Institute of Food Technologists]] published a study asserting that using Vietnamese fish sauce as a [[Salt substitute|substitute for sodium chloride]] (salt) in chicken broth, tomato sauce, and coconut curry reduced the amount of sodium chloride by 10 to 25 percent while still maintaining the perceived deliciousness, saltiness, and overall flavor intensity.<ref>{{Cite journal |last1=Huynh |first1=Hue Linh |last2=Danhi |first2=Robert |last3=Yan |first3=See Wan |date=27 November 2015 |title=Using Fish Sauce as a Substitute for Sodium Chloride in Culinary Sauces and Effects on Sensory Properties |journal=Journal of Food Science |volume=81 |issue=1 |pages=S150–S155 |doi=10.1111/1750-3841.13171 |pmid=26613570}}</ref> This idea is similar to the use of [[umami]] [[flavor enhancer]]s such as MSG to increase flavor intensity and reduce sodium requirement.<ref>{{cite web|url=https://www.businessinsider.com/cooking-with-msg-supersalt-2017-2|title=Everyone should cook with MSG, says food scientist|last=Lubin|first=Gus|website=Business Insider|date=2 February 2017|access-date=27 January 2019}}</ref>

According to the [[General Statistics Office of Vietnam|General Statistics Office]], in 2020, the output of fish sauce reached nearly 380 million liters.<ref>{{Cite web |title=Giải pháp nào cho ngành Nước mắm Việt Nam phát triển? |url=https://thanhtra.com.vn/kinh-te/thi-truong/giai-phap-nao-cho-nganh-nuoc-mam-viet-nam-phat-trien-200976.html |access-date=2024-02-19 |website=thanhtra.com.vn |language=en-US}}</ref><ref>{{Cite web |title=Nghề nước mắm tạo ra 6.000 tỷ đồng mỗi năm, xuất khẩu 25 triệu USD |url=https://thegioitiepthi.danviet.vn/nghe-nuoc-mam-tao-ra-6000-ty-dong-moi-nam-xuat-khau-25-trieu-usd-20211215182259955.htm |access-date=2024-02-19 |website=thegioitiepthi.danviet.vn |language=vi}}</ref><ref>{{Cite web |last=NLD.COM.VN |title=Việt Nam đang xuất khẩu 12,6% sản lượng nước mắm ra thế giới |url=https://nld.com.vn/kinh-te/phat-trien-nganh-nuoc-mam-o-viet-nam-giong-nhu-nganh-ruou-vang-the-gioi-20220624161627903.htm |access-date=2024-02-19 |website=Báo Người Lao Động Online |language=vi}}</ref> According to the Vietnam Fish Sauce Association, the output of fish sauce in 2023 is expected to reach about 420 million liters.<ref>{{Cite web |title=Thành lập Hiệp hội nước mắm Việt Nam là rất cần thiết |url=https://hiephoinuocmamvietnam.org.vn/ban-tin-hiep-hoi/ban-tin-noi-bo/thanh-lap-hiep-hoi-nuoc-mam-viet-nam-la-rat-can-thiet-22.html |access-date=2024-02-19 |website=HIỆP HỘI NƯỚC MẮM VIỆT NAM |date=15 April 2021 |language=vi}}</ref><ref>{{Cite web |last=Phượng |first=Cẩm |date=2023-10-28 |title=Chắp cánh nước mắm Việt Nam |url=https://thuysanvietnam.com.vn/chap-canh-nuoc-mam-viet-nam/ |access-date=2024-02-19 |website=Tạp chí Thủy sản Việt Nam |language=vi}}</ref> The reason for this growth is due to the increasing domestic demand and the strong development of the fish sauce export industry.<ref>{{Cite web |last=ANH |first=QUỲNH |date=2023-10-05 |title=Động lực tăng trưởng từ xuất khẩu và kích cầu tiêu dùng trong nước |url=http://baokiemtoan.vn/dong-luc-tang-truong-tu-xuat-khau-va-kich-cau-tieu-dung-trong-nuoc-27407.html |access-date=2024-02-19 |website=BÁO KIỂM TOÁN NHÀ NƯỚC |language=vi}}</ref><ref>{{Cite web |last=tcct |date=2019-08-11 |title=Một số giải pháp phát triển thương hiệu nước mắm Phan Thiết |url=https://tapchicongthuong.vn/bai-viet/mot-so-giai-phap-phat-trien-thuong-hieu-nuoc-mam-phan-thiet-64468.htm |access-date=2024-02-19 |website=Tạp chí Công Thương |language=vi}}</ref> Vietnamese fish sauce is currently exported to more than 60 countries and territories around the world.<ref>{{Cite web |date=2019-08-11 |title=Nhiều khó khăn trong tiêu thụ, xuất khẩu nông, lâm, thủy sản |url=https://www.camau.gov.vn/wps/portal/trangchitiet/!ut/p/z1/nVJRb4IwEP4te_CR9UAEfRSyGOZkTufUvpADC3Rqq1jM5q-3msXMZENi05e73n33fb2PUDIjVOCeZ6i4FLjS8Zw6UWvYD3qeDyF0AOBt0Pwww24fnkZAplUFjuMSWqcfrk4XvJHlNQF6r9Y9_b-R6vVXFNBq-OdbA_QP8s_tlnYJTaRQ7EuRWYJrLFc8LrD4bsA5kumOK6YDKbIFigZkHKXibHNJiJyzcpnLZY5CFTqrX0uVl2SuJbj_UnBtMiZUr3UXVVZFU38QDQu257LcDTFjY35gj600YQvTsg3XdmLDNplldGKGhpskbbONGKd2SuYmnCb471rrj5yLOB8HJ3Hje8Vp3DOxQE-pL0PTr0ndcrUFaNUSzyb-wwbXLr3lk816MpnMDi9pGLb2-gIPHo4QVa4H/ |access-date=2024-02-19 |language=vi}}</ref><ref>{{Cite web |title=Định vị hạng sang cho nước mắm việt |url=https://nhipcaudautu.vn/kinh-doanh/dinh-vi-hang-sang-cho-nuoc-mam-viet-3337998/ |access-date=2024-02-19 |website=nhipcaudautu.vn |language=vi}}</ref><ref>{{Cite web |last=Ngoc |first=Nu |date=2022-02-14 |title=Đặc sản Vinafood |url=https://vinafood.net/ |access-date=2024-02-19 |language=vi}}</ref><ref>{{Cite web |date=2022-06-25 |title=Phát triển ngành nước mắm Việt Nam xuất khẩu ra thế giới |url=https://mekongasean.vn/post-7882.html |access-date=2024-02-19 |website=Mekong ASEAN |language=vi}}</ref> According to statistics, [[Vietnam]] currently has 783 fish sauce production facilities with 1,500 participating farming households,<ref>{{Cite web |last=Hoàng - |first=Song |date=2021-12-15 |title=Khẩn cấp tìm giải pháp bảo vệ nguồn cá sản xuất nước mắm trước nguy cơ cạn kiệt |url=https://vneconomy.vn/khan-cap-tim-giai-phap-bao-ve-nguon-ca-san-xuat-nuoc-mam-truoc-nguy-co-can-kiet.htm |access-date=2024-02-19 |website=Nhịp sống kinh tế Việt Nam & Thế giới |language=vi}}</ref><ref>{{Cite web |last=Mai |first=Phạm Sao |date=2022-01-11 |title=Sản xuất nước mắm: Nỗi lo cạn kiệt nguyên liệu |url=https://thuysanvietnam.com.vn/san-xuat-nuoc-mam-noi-lo-can-kiet-nguyen-lieu/ |access-date=2024-02-19 |website=Tạp chí Thủy sản Việt Nam |language=vi}}</ref> producing about 250 million liters of fish sauce per year. Of which, 35 facilities produce fish sauce for export to 20 markets.<ref>{{Cite web |last=baochinhphu.vn |date=2022-06-25 |title=Nhiều dư địa cho xuất khẩu nước mắm của Việt Nam |url=https://baochinhphu.vn/nhieu-du-dia-cho-xuat-khau-nuoc-mam-cua-viet-nam-102220624194204916.htm |access-date=2024-02-19 |website=baochinhphu.vn |language=vi}}</ref><ref>{{Cite web |title=Chuyên trang Infonet Báo VietnamNet |url=https://infonet.vietnamnet.vn/niem-tu-hao-nuoc-mam-viet-400552.html |access-date=2024-02-19 |website=Infonet News |language=vietnamese}}</ref>

<gallery>
File:Phu quoc bateau de peche 2.jpg|Fishing boats in {{lang|vi|[[Phú Quốc]]|italic=no}}, where the most prized fish sauce is made
File:Fish sauce factory, Phu Quoc.jpg|A fish sauce factory in {{lang|vi|Phú Quốc|italic=no}}
File:Bún trộn, James Bun, Paris 27 August 2016 004.jpg|A small bowl of [[nước chấm]] (literally meaning, dipping water)
File:Ăn quán ở P1 Đông Hà, Lễ 2th9n2023 (chén mắm nêm) (2).jpg|A bowl of [[mắm nêm]] 
</gallery>