Fish Sauce Base Paste (Mam Cai)
Mam Cai is the richer paste remaining in the jar after first-press extraction. Deeper, saltier, and more robust in anchovy character — ideal when cooking needs a strong umami foundation.
A home-cook favorite for braises, broths, and fuller traditional dipping sauces.
- Authentic products from our workshop
- Pay by bank transfer after ordering
- We confirm and ship promptly
Usage Guide
- Season braises, hotpot, sour soups, or broth gradually — taste as you go.
- Strain the clearer part for dipping; keep the thicker paste for cooking.
- Mix with garlic, chili, sugar, and lime for a bolder dipping sauce.
- For lighter dishes, prefer Mam Nhi instead of a heavy pour of Mam Cai.
- Storage: seal tightly, avoid sun; gentle sediment is natural — swirl before use.
Product story
Each bottle is crafted through careful ingredient selection, slow fermentation, and first-drop extraction.
Saltiness
Moderate-rich
Aftertaste
Lightly sweet
Aroma
Natural depth
Use
Dip, cook, marinate
Practical usage ideas
Daily dipping sauce
Mix with garlic, chili, lime, and sugar for steamed seafood or boiled dishes.
Braising enhancer
Add near the end of cooking to deepen aroma and umami finish.
Soup umami boost
A small amount in broth creates richer natural flavor.
Recommended pairings
Packaging & delivery
- Leak-proof sealing before shipping.
- Nationwide delivery with anti-break packaging.
- Support replacement for transport-related damage.
Product FAQs
Need help choosing the right product?
Our team can recommend based on dishes, usage frequency, and taste preference.
Get consultationHow to store after opening?+
Close the cap tightly and keep in a cool, dry place away from sunlight.
Is it suitable for children?+
Yes, with portion adjusted to your family dietary preferences.
Is slight sediment normal?+
Yes, mild natural sediment can appear in traditional fermented products.
Fish Sauce Base Paste (Mam Cai)
50.000 ₫