What You Need to Know
Nuoc Cham is produced by proteolytic hydrolysis of fish proteins by endogenous enzymes and lactic acid bacteria, generating free amino acids such as glutamic acid and peptides. The concurrent acidification by lactic acid bacteria lowers the pH to 4.0–4.5, creating a stable, salty, and slightly sweet matrix that defines the sauce’s characteristic umami profile.
The Science
Primary Reaction
Proteolytic hydrolysis of fish proteins by endogenous enzymes and lactic acid bacteria, followed by acidification via lactic acid production