Three Tree Gouramy Fish Sauce Cream, also known as "Mam Ca Sac," is a popular condiment in Vietnamese cuisine. It is made by fermenting the Three-Stripe Gouramy fish with salt and rice bran for several months. The fermented mixture is then pressed to extract the liquid, which is used as a base for the sauce.
To make Three Tree Gouramy Fish Sauce Cream, the extracted liquid is mixed with sugar and cooked over low heat until it thickens into a creamy consistency. Some recipes also call for the addition of minced garlic and chili peppers for extra flavor and heat.
Mam Ca Sac is commonly used as a dipping sauce for seafood dishes, particularly shellfish, and as a condiment for rice dishes. Its pungent, umami-rich flavor makes it a versatile ingredient that can add depth and complexity to a wide range of dishes.
It is worth noting that Three Tree Gouramy Fish Sauce Cream has a strong, distinct aroma that may not be appealing to everyone. However, for those who enjoy its unique flavor, it can be a delicious and essential part of Vietnamese cuisine.
