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Fish and seafood from Vietnam
Whole gourami are mixed with salt, sugar, a little alcohol, roasted rice powder, ginger, garlic and chilli, then left sealed at room temperature for about 30 days. Lactic acid bacteria sour the fish to about pH 4, and the acid dissolves part of the bone calcium, so the fish keep their shape but the bones turn soft enough to eat.
| Gourami (cá sặc bướm and cá sặc điệp), 15–20 g each | [nhung2014starter] |
| Salt10% | [nhung2014starter] |
| Sugar15% | [nhung2014starter] |
| Food-grade alcohol (99.5°)1% | [nhung2014starter] |
| Thính (roasted rice powder)5% | [nhung2014starter] |
| Ginger, garlic and chilli10% together | [nhung2014starter] |
| Starter | spontaneous; a Pediococcus acidilactici culture shortened fermentation by 15–20% in trials |
Total time across the recorded steps: 30 days
What changes: Starting material: small whole gourami from the Mekong Delta
Medium gourami of 15–20 g each are cleaned and kept whole.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Whole gourami are mixed with salt, sugar, a little alcohol, roasted rice powder, ginger, garlic and chilli, then left sealed at room temperature for about 30 days. Lactic acid bacteria sour the fish to about pH 4, and the acid dissolves part of the bone calcium, so the fish keep their shape but the bones turn soft enough to eat. Made in 5 steps over 30 days. The longest step, sour at room temperature, takes 30 days (Đỗ Thị Tuyết Nhung 2014) and runs at 28–30 °C (Đỗ Thị Tuyết Nhung 2014). Salt is 10 % (Đỗ Thị Tuyết Nhung 2014). Pediococcus acidilactici and Lactobacillus farciminis do most of the fermenting.
| Main step | 30 daysReported[nhung2014starter][nhung2014id] | Sour at room temperature |
|---|---|---|
| Temperature | 28–30 °CReported[nhung2014starter][nhung2014id] | Sour at room temperature |
| Salt | 10 %Reported[nhung2014starter] | Mix with salt, sugar, alcohol, thính and spices |
| Acidity | pH 6.3 → 4.2Measured[nhung2014starter] | Sour at room temperature |
Unlike salt-heavy mắm that ripen for months, this one uses 10% salt with 15% sugar and roasted rice, sours to about pH 4 in a month, and its acid softens the bones of the whole fish.
WHO says Clostridium botulinum will not grow below pH 4.6, and in one study the natural and the starter batches got there (about pH 4.1–4.4). The authors give pH below 4.6 as the safe limit for fermented foods eaten uncooked and say the product meets it, but they measured pH and microbe counts, not pathogens or toxin. The liquid starts near pH 6.3 and takes 10 to 15 days at 28–30 °C to fall that far, sealed from air, and the study says the fish itself falls more slowly. WHO names fermented fish among the foods that have carried the toxin. Clean, closed jars do not prevent this, and a batch that has not soured should not be eaten. Souring is no proof of safety either, because WHO says low pH does not break down toxin formed earlier. This is a study method, not a tested home method.
Every number is labelled with how it is known. How this atlas is made
