2 Vietnamese condiments make global top sauce rankings

The rankings were based on nearly 16,000 user ratings, with the final list determined by more than 9,700 verified votes, according to the international food magazine.

Nuoc cham is often infused with minced chili and garlic. Photo by VnEpxress/Bui Thuy

Nuoc cham placed 16th, earning praise for its balance of sour, spicy, salty, and sweet. It combines fish sauce, water and sugar and lime juice or vinegar is added.

Variations have garlic, chili, onion, or ginger.

Nuoc cham is an accompaniment to a number of favorites such as cha gio (fried spring rolls) and banh xeo (crispy pancakes).

Mam nem ranked 79th on the list. Made from fermented anchovies, the sauce has a thicker texture and a stronger aroma than regular fish sauce.

Mam nem is thick and dark in color. Photo by VnExpress/Bui Thuy

To soften its pungency, mam nem is mixed with pineapple, sugar, lemon, and chili. Despite its profile, it is considered an essential pairing for dishes like bo la lot or grilled beef wrapped in betel leaves and bun mam nem or fermented anchovy sauce with rice noodles.

Topping the global list is salsa ocopa from Peru, a black mint sauce made with cheese, chili, milk, and huacatay. It is followed by aji criollo, a salsa prepared with aji chili peppers and oil.

Rounding out the top three is Lebanon's garlic paste toum.