Phan Thiet flavor through dipping sauce

Phan Thiet's traditional fish sauce has been praised for its deliciousness ever since. With a rich reserve of various types of sea fish caught every year, a part of which has been fermented to make fish sauce, including the two fish with the most protein, anchovies and mackerel, the rest are other miscellaneous fish. The salty, delicious flavor and rich protein of sea fish have created a type of fish sauce as a rich main spice to season dishes in Vietnamese cuisine and regional cuisine. But fish sauce is only the main spice as a dish, only when processed, combined with other spices to suit each different dish, can it be called a dipping sauce. Fish sauce is a common name for a pure spice ingredient, but dipping sauce is a culinary art. It is combined, mixed to form each type to suit each main ingredient and create a delicious dish, suitable for everyone's taste depending on the region. The dipping sauce is always improved and supplemented to become a specialty dish recognized by everyone.

In the flow of Vietnamese cuisine, from ordinary everyday dishes, people have processed, improved, and combined to create new dishes. Types of cakes such as: banh cuon, banh xeo, banh can, banh beo, banh hoi. Types of pho such as: pho bo, pho heo, pho ga. Mixed salad dishes made from fish, shrimp, snails or squid. From purely everyday dishes have led to more elaborately prepared dishes to change the way of enjoying, to reduce boredom, to reduce boredom, to eat the same dish all the time and also to increase novelty, change and stimulate the taste. But in general, the special thing about Vietnamese cuisine is in the dipping sauce and the way of mixing. Each dish, each type of processed food is associated with a special and suitable dipping sauce that has been summarized through each stage. When it is called a dipping sauce, it is no longer simply plain fish sauce, but has been processed, combined, and blended with other spices in different, more diverse and sophisticated ways.

In Phan Thiet, in addition to the usual dishes like in other localities, there are also cakes, salads, and grilled seafood. They are harmoniously combined with each type of dipping sauce specially prepared in the local way, suitable for everyone's taste without being confused with anything else. As for banh hoi, banh can, banh xeo, banh quai vac, banh canh, each type has its own combination. Banh can, banh hoi, banh xeo have similar dipping sauces, using large red ripe chili peppers, fresh garlic, tomatoes, sugar, fish sauce, crushed together and mixed with fish sauce to suit the taste of the eater. There is only one dipping sauce, but banh hoi is combined with boiled pork intestines or steamed fish cakes. Banh can must be accompanied with eggs, braised mackerel, meatballs, and pork skin. Banh xeo must have lemon juice in the dipping sauce. The same spices such as chili, garlic, sugar, lemon or vinegar, but the mixture has a different taste depending on the dish. As for banh canh and banh quai vac, they are dipped or poured with a dipping sauce of sugar, sliced chili, and good fish sauce, just mixed, not pounded. For salads, because the main ingredients are often seafood from the sea with a strong fishy smell. So the deliciousness of the salad, which overpowers the fishy smell of fish, squid, snails, shrimp, and crab, depends on the dipping sauce. Typically, mai fish salad, this type of salad has many versions: dry salad, water salad, mixed salad, and dropped salad, and the dipping sauce is also very elaborate. Also chili, garlic, sugar, fish sauce, but also roasted peanuts, boiled tomatoes, and ripe bananas. All are crushed and mixed together, tomatoes and bananas are added to mash, then sugar, fish sauce, and cooled boiled water are added to make the dipping sauce taste good. The deliciousness is really elaborate, this salad is served with Bac Binh sesame rice paper and cannot be criticized. Hey Phan Thiet, invite everyone to come eat raw fish salad, hot banh can at night, steamed fish cake noodle soup, and other special seafood of our coastal homeland!

Source: https://baolamdong.vn/huong-vi-phan-thiet-qua-nuoc-cham-387641.html