The taste of pure fish sauce, in all three regions did not differ much. But the switch to start dipping sauce, the clear difference. Are sauce, but for each different type reducers for the bowl of sauce with many different flavors.
North like sauce add vinegar diluted with water, lemon and sugar, add some garlic, chili, pepper sometimes ground or minced ginger …. Chili garlic sauce for fried noodles, noodle rolls, ginger sauce for boiled snails, sweet and sour sauce for salad, tomato sauce stalk rolls for …
South of the water coconut, grated coconut just right, too young and sour water, the water will also chat to old tan. Bring the coconut milk cooked with flame smolder she was two-thirds or half of the medium, of course, when cooking to skimming the water. Then use coconut milk and fish sauce mixed with lemon, sugar. Sauce bowl of Southern dots always sweeter than the North.
Unlike South and North, Central bridge charming prefer keeping of pure fish sauce should show little lemon, sugar without adding water to dilute. If you have to add water, it is also very little, is known to reduce the saltiness of fish only. Not just the sauce, what people eat is also very central “salting” affordable is to combat extreme nature with intense sun and wind Laos.
Peppers are an indispensable seasoning in a bowl of Vietnamese fish sauce. But how to chilli dipping sauce in the three regions are not the same. North often sliced peppers are frozen bathe in sauce. Central vinegar peppers to enjoy eating the pungent smell of pepper laced with salty taste of fish sauce. Southern also is retired or minced peppers to spicy and red get help more attractive cup fish sauce.
Though in every bowl of sauce dotted region brings different flavors, but the bold, subtle characteristics of the fish has not changed is how. With a taste that Vietnamese people have grown accustomed to, it was absorbed into the blood vessels, visible as part of the country, his homeland.