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Fish and seafood from Vietnam, especially the south
Mắm is the Vietnamese family of salted fish and shrimp ferments that keep their body as whole fish or a thick paste, unlike the clear nước mắm sauce. Fish or shrimp are mixed with plenty of salt, often with roasted rice powder (thính), cooked rice or sugar, and packed into closed jars for weeks to months. Lactic acid bacteria are found in most kinds; each kind has its own fish, recipe and timing, set out in its own entry.
| Fresh fish or small shrimp | The kind of fish or shrimp names the mắm (cá linh, cá sặc, cá lóc and so on)[vo2024][anres2025] |
| Salt, in a large amount | [anres2025] |
| Roasted rice powder (thính), cooked rice or sugar | Added in many kinds; the carbohydrate feeds lactic acid bacteria[vo2024][qcdp-tomchua] |
| Spices such as garlic, chilli and galangal | Used in some kinds[qcdp-tomchua] |
| Starter | spontaneous |
Total time across the recorded steps: 3 months – 2 years
What changes: Plenty of salt goes into the fresh fish and draws water out
Fresh fish are mixed with a large amount of salt and packed tight, which shuts out air. Output: salted fish or shrimp.
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
Mắm is the Vietnamese family of salted fish and shrimp ferments that keep their body as whole fish or a thick paste, unlike the clear nước mắm sauce. Fish or shrimp are mixed with plenty of salt, often with roasted rice powder (thính), cooked rice or sugar, and packed into closed jars for weeks to months. Lactic acid bacteria are found in most kinds; each kind has its own fish, recipe and timing, set out in its own entry. Made in 4 steps over 3 months – 2 years. The longest step, keep, takes 3 months – 2 years (Phan Thi Hang G 2024). Salt is up to 25 % (Phan Thi Hang G 2024). Lactic acid bacteria and Pediococcus and Lactobacillus species do most of the fermenting.
| Main step | 3 months – 2 yearsReported[phan2024] | Keep |
|---|---|---|
| Salt | up to 25 %Reported[phan2024] | Salt the fish or shrimp |
Nước mắm is the clear liquid drawn off fully broken-down fish. Mắm keeps the fish whole or as a paste, and many kinds add roasted rice or sugar, which feed lactic acid bacteria and sour the mắm.
Made the same way, each with what its own sources record.
Fish and seafood from Vietnam
Made from ba khía crabs instead of fish or shrimp.
Fish and seafood from Vietnam
An anchovy mắm of Huế; its lactic flora includes Lactobacillus fermentum and Pediococcus pentosaceus. No allowed source gives its own recipe or times.
Sources: Nguyễn Thị Xuân Hồng
Fish and seafood from Vietnam
Made by the method the source gives for Châu Đốc mắm in general, from cá linh, and it is one of the two most popular kinds when the flood comes.
Sources: Đình Thương 2018; Võ T.T.S.
Fish and seafood from Vietnam
Made by the method the source gives for Châu Đốc mắm in general, from snakehead, the dearest of the common kinds. Mắm ruột, made only from snakehead guts, is rare and costly.
Sources: Đình Thương 2018; Nguyen P.-T.
Fish and seafood from Vietnam
A Huế mắm of cá rò fish.
Fish and seafood from Vietnam
Made from small crabs (cáy) instead of fish or shrimp.
Fish and seafood from Vietnam
A sour mắm of climbing perch; its lactic flora includes Pediococcus acidilactici, the same species also found in mắm chua cá sặc. No allowed source gives its own recipe or times.
Sources: Thi N.P.A.
Fish and seafood from Vietnam
Made from small fiddler crabs instead of fish or shrimp.
Fish and seafood from Vietnam
Made from estuarine ragworms instead of fish or shrimp.
Fish and seafood from Vietnam
Unlike mắm tôm, it is made from small shrimp with roasted rice and rice wine, ferments in weeks rather than months, and is kept cold.
Sources: Phan Thi Hang G.
Fish and seafood from Vietnam
A salty paste of whole tiny shrimp ground fine and ripened in the sun for months; it has no rice, unlike the sour mắm tôm chua, and Thai kapi and Malay belacan use the same kind of shrimp.
Sources: Phan Thi Hang G.; Huy Dương 2023; Quach N.T.
Salt is the main safeguard; an FAO review of fermented fish in Africa notes that only a few pathogens can multiply above 10 percent salt, although some, such as Staphylococcus aureus, survive for many weeks in salted fish, and that toxin made in poor fish before salting can stay stable in the salted product. Sour kinds rely on acid as well. Clostridium botulinum is a known risk in fermented fish in Vietnam. It grows without air, so a closed jar does not protect against it, and its spores can survive boiling (WHO). Use clean raw fish and plenty of salt, and sour kinds must fall below pH 4.6, where WHO says it cannot grow. WHO adds that low pH does not break down toxin already formed.
Hazards the sources name: Clostridium botulinum (fermented fish sauce and salted fish are named among Vietnamese botulism risks).
Every number is labelled with how it is known. How this atlas is made
Võ et al. (2024) say that Vietnam's long coast and dense rivers give a fish and shellfish supply larger than what is eaten fresh, so the catch would spoil, and that people kept it by salting, drying or making mắm. They say mắm is used most in the South (Nam Bộ), which is nicknamed the "capital" of mắm, and they cite a 2000 definition of mắm as salted seafood left a long time to ferment.
