Description
Nuoc Cham is a fermented fish sauce prized for its umami flavor.
Technical
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.
Science
Primary Reaction
Proteolytic hydrolysis of fish proteins by endogenous enzymes and lactic acid bacteria, followed by acidification via lactic acid production
Sensory Profile
Aroma ()
umamifishysweetsaltyacidicfermented
Origin & History
Civilization
Vietnamese people
Era