Vietnam's nước chấm, which translates to "dipping sauce," is a fishy, sour-flavored sauce with a spicy sweet edge, and it's the secret to making a perfect umami steak.

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.

The sauce has six major ingredients: sugar, water, chili, fish sauce, lime juice, and garlic. The anchovies in the fish sauce add a savory flavor, deepening your dish's meatiness.

The term umami speaks to the savory and salty fish elements that appear in nước chấm, which couples excellently with various types of meat, especially steak.

For delicious umami steak, marinate the meat in nước chấm for 4 hours or longer in the fridge. Let the steak reach room temperature, lightly fry it on both sides, and pat it dry.

In a skillet, place the steak into the oven to develop a light crust. Let the steak rest for at least 10 minutes before slicing it into thin pieces and serving it with extra sauce.