Top 8 Simple and Delicious Homemade Fish Sauce Recipes

Ingredients:

• 100g shrimp paste
• 8 chili peppers
• 1/2 teaspoon lemon juice
• 1 tablespoon cooking oil
• 100g sugar
• 1 garlic bulb
• 50ml water

Instructions:

• Finely chop the garlic and chili peppers. It's best to buy fresh garlic and whole chili peppers for better preservation as pre-ground ones from the market may contain spoiled ingredients or ferment, making the shrimp paste less durable and possibly causing stomach discomfort.
• Mix the sugar with 50ml of water in the shrimp paste bowl, stir well, and dissolve the sugar. Use warm or cooled boiled water for the mix.
• For a tasty shrimp paste sauce: heat a pan, add 1 tablespoon of cooking oil and the minced garlic. Sauté the garlic until fragrant, then add the chili peppers and cook for about 3 minutes.
• When the chili peppers release their aroma, add the shrimp paste mixture into the pan. Keep the heat medium and stir constantly until the shrimp paste mixture begins to boil and thicken. At this point, add 1/2 teaspoon of lemon juice and stir well to reduce the saltiness while maintaining the consistency of the sauce. Continue simmering for about 10 minutes until the sauce thickens further.
• Turn off the heat, let the shrimp paste cool, and store it in a jar in a dry place. Always use a clean spoon to scoop the sauce, never use dirty or eating spoons, as that will spoil the shrimp paste.

Ingredients:

• 2kg of freshwater crabs
• 2 garlic bulbs
• 10 chili peppers
• 2 lemons
• A pinch of salt and sugar

Instructions:

• Use a loofah or a brush to scrub the crabs, removing all dirt and sand. Soak the crabs in diluted saltwater for about 1 hour, then rinse with clean water and drain.
• In a large pot, bring 5 liters of water to a boil, then add 2kg of salt and stir for 3-4 minutes until the salt dissolves. Turn off the heat and allow it to cool.
• Place the drained crabs in a jar, sprinkle 500g of salt over them, and pour the cooled saltwater to fully cover the crabs.
• Seal the jar and store it in a cool place, away from direct sunlight, for about 7 days.
• After the crabs have soaked for the required time, remove them from the saltwater. Discard the crab shells, remove the back shell, and set aside the shells. For larger crabs, you can cut them in half.
• Tip: To make crab fish sauce, you can boil the leftover saltwater with the crab shells for about a minute, then turn off the heat. This will create the crab-based sauce.
• Peel the garlic, remove the stems from the chilies, and rinse them. Cut the lemons in half and squeeze out the juice. Crush the garlic and chilies along with 1 tablespoon of sugar.
• Add the crushed garlic and chili mixture into the crab meat, then pour in the lemon juice and mix well. Taste and adjust seasoning, then it is ready to enjoy!
• Freshwater crab paste offers a delightful combination of sour, sweet, spicy, and salty flavors, making it a unique and delicious dish. It pairs wonderfully with hot rice, ensuring a satisfying meal.

Nguyên liệu:

• 1kg con cáy
• 1kg con cáy100-150g muối
• 200g gạo tẻ
• 1 2L nước

Cách làm:

• Khi mua cáy bạn nên chọn con còn sống, bóp vào mai thấy chác, béo. Mua về bạn nên ngâm cáy với nước vo gạo hoặc nước muối khoảng chừng 5->10 phút cho không bị hôi, đổ cáy ra thau (chậu) rửa sạch.
• Làm cáy: bạn làm cáy (tách đôi ra)giống làm cua đó.
• Nhưng với con cáy thì bạn phải cắt cái “râu và mắt & yem cáy" đi thì ăn cáy mới không bị hôi, làm song bạn cho ít muối sóc lên để 1-2p cho giáo nước rồi bỏ vào cối giã hoặc xay nhỏ.
• Đổ nước vào lọc (lọc thật kỹ,2-3 lần), lọc càng đặc càng ngon. Lọc xong rồi thì các bạn đổ vào 1 cái hũ hoặc lọ gì đó, bỏ muối vào quấy điều cho tan.
• Gạo các bạn bỏ vào ngâm khoảng 20 phút rồi đổ ra giá cho giáo nước.đun nóng chảo bỏ gạo vào khỏa điều tay cho đến khi thấy thấy hạt gạo vàng (thành thính) (chú ý: Rang thính cũng cần có khéo tay chút nha, Rang thính trắng quá thì mắm sẽ nhanh chua và không thơm còn rang thính cháy quá thì mắm đắng không có vị ngọt). Rang xong đổ thính ra chén cho nguội.
• Thính đã nguội bạn bỏ vào hủ mắm cáy quấy điều lần nữa, lấy nắp đậy kín hũ (lọ). Cất nơi khô giáo khoảng 4-5 ngày là các bạn có thể lấy ra ăn được rồi. (mắm cáy nhanh được ăn hơn so với mắm cua và mắm tép).
  

Ingredients:

• Anchovies 1 kg
• Salt 200 gr
• Sugar 50 gr
• Chili powder 5 tablespoons

Instructions:

• Rinse the anchovies thoroughly under running water, making sure to clean the belly and remove any dirt. Place them outside in the sun to drain.
• Slice the fresh chili peppers thinly.
• Place the anchovies in a bowl, add 200g of salt, 50g of sugar, 5 tablespoons of chili powder, and the sliced chili. Mix well.
• Put the mixture into a jar, packing both the fish and the sauce tightly. After that, press it down gently.
• Add one teaspoon of chili powder on top of the jar and clean the rim before sealing it tightly with the lid.
• Let it ferment in a dry and cool place for 15-20 days before consuming. The result is a golden, fragrant fish sauce with a spicy, salty, and irresistible flavor. This can be served with rice or used as a dipping sauce.

Ingredients:

• 200g small shrimp, heads removed
• 1 small piece of ginger, peeled and thinly sliced
• 1 garlic clove, thinly sliced
• 1 cup high-quality fish sauce
• 1/2 cup sugar
• 1/3 cup Vodka
• 1/4 cup salt
• Guava leaves, if available
• 3 tablespoons rice porridge
• 2 tablespoons rice flour.

Instructions:

• Prepare the fish sauce and sugar mixture: For every two cups of fish sauce, use one cup of sugar. Mix and bring to a boil, carefully watching the heat to avoid overflow. Once it boils, lower the heat and stir until the sugar dissolves. Turn off the heat and let it cool.
• For mixing: In a large bowl, add the drained shrimp, Vodka, sliced ginger, and garlic. Mix everything thoroughly. Do not add the rice flour or rice porridge at this stage. Let it soak for about 1 hour.
• Next, transfer the mixture into a clean glass jar and add the cooled fish sauce mixture, ensuring the shrimp are fully submerged. If necessary, make more sauce following the 2:1 ratio of fish sauce to sugar. The shrimp must be fully submerged. Use a small plate to press down and keep the shrimp under the surface.
• If you have guava leaves, wash and dry them or let them wilt slightly, then place them on top of the shrimp mixture in place of the plate. This helps the shrimp develop a distinctive Hue flavor.
• Place the jar in the sun. If it’s sunny, the shrimp will turn a reddish color in about 5-7 days. Then, move the jar indoors and wait another 1-2 weeks. If sunlight is unavailable, place the jar in a warm spot, like near a heater or in the kitchen. It will take longer for the shrimp to mature, but the process will still work. The alcohol helps speed up fermentation naturally.
• From start to finish, it will take around 2-3 weeks before it's ready to eat.

Ingredients:

• 1kg fresh tiny shrimp
• 100g salt
• 50g rice bran
• White alcohol

Instructions:

• First, clean the shrimp thoroughly, washing them until the water runs clear. Add a little white alcohol to the boiling water and let it cool. Rinse the shrimp again with this solution. Drain the shrimp completely by placing them in a colander.
• Next, use a pestle and mortar to crush the shrimp into a fine paste.
• The container for the shrimp paste must be clean and dry. Begin by adding a layer of crushed shrimp, then sprinkle a layer of salt. Follow with a layer of rice bran. Repeat this layering process until all ingredients are used up, then seal the container tightly. Place it in a sunny spot to ferment.
• After two weeks, the shrimp paste will have matured, turning a bright pinkish-red color and becoming thick and flavorful, ready for use.

Ingredients:

• Fresh rươi: 1 kg (choose plump and live ones)
• Coarse salt, special type: 200g
• Sticky rice bran: 150g
• Dry tangerine peel powder: 20g
• Dry ginger powder: 20g
• Clay jar with a lid

Instructions:

• First, dry roast 200g of salt and then crush it finely. Special coarse salt is used to make this shrimp paste.
• Clean the rươi by removing any impurities, then drain them thoroughly. Once the water has drained, mix the rươi with the crushed salt in a bowl and stir well.
• Next, transfer the mixture into the clay jar and seal it tightly with a plastic sheet. Ensure that no flies or other insects can get into the jar. Place the jar in the sun to ferment. After the 4th week, open the jar, stir the mixture with clean chopsticks to avoid any separation. By the 5th week, add sticky rice bran. By the 6th week, add the tangerine peel powder and ginger powder, and mix thoroughly. After 10 weeks, transfer the paste into a clean glass bottle and continue to sun-dry it.
• After 3 months, you’ll have a delicious traditional rươi shrimp paste with a golden color.
• This shrimp paste is perfect as a dipping sauce for boiled meat or to drizzle over plain rice.

Ingredients:

• Shrimp, prawn, or mostly the moi (a type of small fish), as moi is easier to catch and has a high protein content.
• Container for storing shrimp paste
• Seasonings

Instructions:

• Clean the shrimp thoroughly. After buying the shrimp, rinse them well to remove any dirt and debris. Properly cleaning the shrimp ensures the paste remains smooth and free of impurities. After cleaning, place the shrimp in a colander to drain excess water.
• Grind the shrimp. Place the cleaned shrimp into a blender and grind them together with salt and white wine. Avoid adding water, as this will dilute the paste, making it prone to mold. If the shrimp gets stuck in the blender, stir the paste briefly and continue blending until smooth.
• Alternatively, you can manually pound the shrimp if a blender is unavailable, but this method requires more effort. After grinding or pounding, strain the mixture to remove any hard shells or remaining impurities.
• Transfer the ground shrimp mixture into a clay or ceramic bowl for fermentation. Cover the bowl tightly to prevent air from entering, and leave it in a cool, dry place. It’s beneficial to place the bowl in the sun for 5-6 hours to enhance the fermentation process.
• For the best quality shrimp paste, allow it to ferment for 6 months to 1 year, until it develops a deep purple color and strong aroma. Once fermented, transfer the paste into smaller jars for storage.
• Properly prepared shrimp paste should be thick, smooth, light purple in color, and have a rich but not overpowering aroma.