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Fermentation Atlas

Vietnam

42 ferments from Vietnam, with how each is made.

42 entries listed here.

Compare them

FermentKindMain stepTemperatureSaltpH
Bánh bòCereals and breadup to 7 days3.9–4.2
Century egg (boundary: alkaline, chemical)Eggs28–42 days10
Dưa cải chua (Vietnamese sour mustard greens)Vegetables2–8 days25–35 °C3–5 %4.5
Longan wineAlcoholic drinks9 days30 °C6 → 3.85
Nata de cocoOther8–20 days27–30 °C4.2
Nem chuaMeat2–4 days4.9
Nước mắm Phú QuốcSauces and condiments12–15 months27.5 °C25 %
Rượu nếp, rượu nếp cẩm and rượu đếAlcoholic drinks8–12 days25–35 °C3.9–4.2
Xì dầu / nước tương (Vietnam)Sauces and condimentsat least 3 monthsup to 40 °C10 %
Cá thính Lập ThạchFish and seafood
Chanh muối (Vietnamese salted limes for drinks)Fruit2 h
Cơm mẻ (Vietnamese fermented rice souring paste)Sauces and condiments24 h – 3 days
Dưa bồn bồn (Mekong cattail-shoot pickle)Vegetables
Dưa hành (Vietnamese Tết pickled bulb onions)Vegetables
Fermented bee larvae (U Minh)Insects
Guizhou mi-suan (white rice sour, baisuan) and Vietnamese mẻSauces and condiments
Mắm (Vietnamese fermented fish family)Fish and seafoodat least 7 days
Mắm ba khía (ba khía muối)Fish and seafood
Mắm cá cơm (Huế style)Fish and seafood
Mắm cá linh (Châu Đốc)Fish and seafood
Mắm cá lóc (Châu Đốc)Fish and seafood
Mắm cá rò (Huế)Fish and seafood
Mắm cáyFish and seafood
Mắm chua cá rô đồngFish and seafood
Mắm chua cá sặcFish and seafood
Mắm còngFish and seafood
Mắm nêmSauces and condiments
Mắm ruốc (Huế)Fish and seafood
Mắm rươiFish and seafood
Mắm tépFish and seafood
Mắm tômFish and seafood10–12 %
Mắm tôm chua (Huế)Fish and seafood
Mắm tôm Hậu LộcFish and seafood
Men (bánh men)Starters and koji
Nhút mít / nhút Thanh Chương (Nghệ An young-jackfruit ferment)Fruit
Rượu cần (Vietnamese jar wine drunk through tubes)Alcoholic drinks33 days
Rượu dừa (Bến Tre coconut-aged rice spirit)Alcoholic drinks10–15 days
Rượu Phú Lộc (Phú Lộc village rice spirit)Alcoholic drinks
Sữa chua (Vietnamese condensed-milk yoghurt)Fermented milk5–8 h45–50 °C4.5
Thịt chua (Thanh Sơn)Meat
Tung lò mò (tung lamaow)Meat3 days
Tương (Vietnamese fermented soybean–rice paste/sauce)Sauces and condiments15–30 days

Bold names have a full page with the animated steps. Blank cells: no sourced value yet.

Numbers come from cited sources and carry a label that says how each is known. How this atlas is made