Nước Mắm
Nước Mắm is the foundational Vietnamese fish sauce, a pungent, savory liquid made from fermenting anchovies or other small fish with salt for months or years. It is a staple condiment and cooking ingredient throughout Vietnam, often diluted with water, lime juice, sugar, and garlic to create a versatile dipping sauce. Its deep umami flavor is the cornerstone of Vietnamese cuisine, used in everything from pho to spring rolls.
🍽️ Nutrition at a glance
Nước Mắm is extremely high in sodium and provides a good amount of protein from the fermented fish, with virtually no carbohydrates or fat. A typical serving is very low in calories, primarily contributing sodium and some essential amino acids.
Nutrition breakdown
| Calories | 10 kcal |
| Protein | 1.5 g |
| Carbs | 0 g |
| Fat | 0 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 1400 mg |
| Sodium | 1400 mg |
| Protein | 1.5 g |
| Iron | 0.3 mg |
| Potassium | 40 mg |
| Phosphorus | 30 mg |
| Niacin (B3) | 0.2 mg |
Per 1 tablespoon (15 g) · estimated, varies by recipe
💡 What's interesting
The production of nước mắm is a centuries-old craft, with certain regions like Phú Quốc producing highly prized varieties that can be aged for years, similar to fine wine. Nutritionally, it's a natural source of glutamate, which provides the intense umami flavor that enhances the taste of other foods without adding significant calories.
AI estimate may be inaccurate · Terms