Nuoc Cham Sauce Is The Secret You Need For Perfect Umami Steaks
In 2016, you may recall the first episode of Anthony Bourdain's "Parts Unknown," where we saw Bourdain in Vietnam accompanied by Barack Obama. Sitting on plastic seats, the two sipped cold beers and reveled in the exquisite taste of a Hanoian classic, bún chả — a sticky, cold noodle dish usually served alongside a sauce called nước chấm. Vietnam's tantalizing flavors combine salty, sour, sweet, and spicy, with a rich umami depth that keeps you going back for more.
While you may already be familiar with the beautifully crafted Vietnamese noodle soup called pho, if you delve deeper into the layers of cuisine this country has to offer, you'll realize you've only seen the periphery. On the streets of Hà Nội and throughout Vietnam, a sauce is served that mirrors this country's lively personality. Nước chấm, in all its glory, is the star of these dishes, and we're here to explain what it is and why it's the secret to unlocking the perfect umami steak.
Nước chấm: the cream of the crop
Nước chấm translates to "dipping sauce." It has a fishy-like sour flavor with a spicy sweet edge that reflects its dark-tinged yellow color. The sauce is served alongside a multitude of dishes, from crispy or fresh spring rolls, savory pancakes (bánh Xèo), and even a variety of seafood or meat sticks.
Made of neither cream nor crop, the sauce is composed of 6 major ingredients: sugar, water, chili, fish sauce, lime juice, and garlic. Recipes for nước chấm can vary depending on the flavor you wish to create; feel free to explore adding ingredients like crushed lemongrass or ginger. If the spicy hit is putting you off, consider omitting the chilis. Perhaps the fishiness of this sauce is also prompting a red flag, but we can guarantee it's the star of the show. The main ingredient in fish sauce is anchovies, which add a savory, salty flavor that deepens the meatiness of the dish with which you pair it.
Quite simply the perfect (umami) steak
If nước chấm's deep flavor sings as a dipping sauce, what incredible wonders could be achieved if it was used as a marinade? Well, the perfect umami steak is the answer. The term umami speaks to both the savory and salty fish elements that appear in nước chấm, which couples excellently with various types of meat, especially steak.
The perfect umami steak is simple. Start with marinating your steak in nước chấm for 4 hours or longer in the refrigerator. Before it's ready to cook, allow the steak to reach room temperature, and before frying lightly on either side, ensure you pat it dry. Then transfer it to a skillet and into the oven, where it will develop a sort-of crust. Let the steak rest for at least 10 minutes before slicing it into thin pieces. To enjoy the full Vietnam experience, serve with extra nước chấm sauce and a cold refreshing beer.