Sourdough Vietnamese Caramelized Fish Sauce and Garlic Flatbread

Name: Sourdough Vietnamese Caramelized Fish Sauce and Garlic Flatbread
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 1 lb (450 g) sourdough dough, cold from the fridge, cold, ready to divide and shape; 3 tbsp (45 ml) fish sauce; 2 tbsp (30 ml) neutral oil (vegetable, canola, or peanut); 6 clove (30 g) garlic cloves, minced; ½ tsp (1 g) black pepper, freshly cracked; ¼ tsp (1½ g) kosher salt; ½ tsp (2 g) sugar

From the MyKitchenBank Kitchen

A crispy-bottomed sourdough flatbread infused with Vietnamese flavors: caramelized fish sauce, golden garlic, and cracked black pepper. The tangy sourdough dough balances the umami-rich fish sauce, while the skillet creates golden, bubbling edges. Ready in under an hour, it's perfect with broth, as a side to grilled meat, or torn apart for dipping.

Prep: 15 min
Cook: 20 min
Wait: 30 min
Total: 1 hr 5 min
Makes: 4 flatbreads (about 8 inches each)

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Steps

Before you start

Remove sourdough dough from the fridge 30 minutes before shaping so it's cool but workable
Have fish sauce, garlic, and black pepper measured and ready
Use a cast-iron or heavy-bottomed skillet at least 10 inches wide

1
Caramelize fish sauce and garlic
- Heat 1 tbsp (15 ml) of neutral oil in a small saucepan or skillet over medium heat.
- Add the minced garlic and cook, stirring often, for 2–3 minutes until fragrant and just beginning to turn golden—don't let it burn.
- Add the fish sauce and sugar, stirring to combine.
- Continue cooking for another 2–3 minutes, swirling the pan occasionally, until the mixture darkens slightly and becomes glossy.
- Remove from heat and let cool for 1 minute.
- This makes a aromatic paste about 1/4 cup (60 ml).
- Set aside.
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Ready when: Fish sauce mixture is glossy and darkened, garlic is light gold (not brown)
Tip: Watch the garlic closely—it goes from fragrant to burnt quickly. Stop cooking while it's still pale gold.
2
Divide and shape dough
- Turn the cold sourdough dough onto a lightly floured surface.
- Divide it into 4 equal pieces (about 3.5 oz / 100 g each).
- Working with one piece at a time, gently press and stretch it into a rough disk about 7–8 inches (18–20 cm) in diameter.
- Don't overwork it; a slightly uneven shape is fine.
- Place shaped dough on parchment paper or a plate.
- Repeat with remaining dough pieces.
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Ready when: Four disks of dough about 7–8 inches across, slightly puffy
Tip: Keep dough cool; if it gets warm and sticky, refrigerate it for 10 minutes before shaping the rest.
3
Let dough rest before cooking
- Let the shaped dough rest at room temperature for 20–30 minutes.
- This allows the gluten to relax and the dough to proof slightly, making it easier to stretch and creating a lighter crumb.
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Ready when: Dough is visibly puffier and springs back slowly when poked
Tip: Use this time to prepare your workspace and get the skillet ready.
4
Cook first flatbread
- Heat the cast-iron skillet over medium-high heat for 2 minutes.
- Add 0.5 tbsp (7.5 ml) of the remaining neutral oil.
- Once shimmering, carefully lift one piece of dough and lay it flat in the skillet.
- It should sizzle immediately.
- Cook for 3–4 minutes without moving it, until the bottom is golden brown with some charred spots.
- While it cooks, spoon about 1 tbsp (15 ml) of the caramelized fish sauce mixture onto the top surface and spread it gently with the back of the spoon.
- Sprinkle with a pinch of kosher salt and a generous pinch of cracked black pepper.
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Ready when: Bottom is golden brown with dark spots; top is fragrant and toppings are slightly glistening
Tip: Don't move the dough once it hits the skillet—let it develop a crispy bottom. If it sticks, gently loosen with a spatula.
5
Flip and finish cooking
- Using tongs, flip the flatbread and cook the other side for 2–3 minutes until golden brown.
- The flatbread should be cooked through, with both sides crispy and bubbling slightly at the edges.
- Transfer to a plate and keep warm.
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Ready when: Second side is golden brown; flatbread is cooked through and edges are slightly puffed and crispy
Tip: The second side cooks faster than the first, so watch it closely to avoid burning.
6
Cook remaining flatbreads
- Repeat steps 4 and 5 with the remaining three pieces of dough, adding 0.5 tbsp (7.5 ml) of oil before each one and topping with fish sauce mixture, salt, and black pepper as you go.
- Stack finished flatbreads on a plate or serve immediately.
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Ready when: All four flatbreads are golden and crispy
Tip: If the skillet gets too hot, drop heat to medium for a moment. You want deep golden color, not black.

Good to know

Tips

For deeper caramel flavor, bloom the fish sauce in the pan for 30 seconds before adding garlic—don't skip this step. The fish sauce will develop a richer, almost sweet undertone.
If your sourdough dough is very elastic and springs back aggressively, let it rest an extra 10 minutes before cooking. Overworked dough won't stretch evenly in the pan.
These flatbreads are best served hot, but they're also excellent at room temperature torn up and dipped in broth or served alongside grilled chicken or fish.
For a spicier version, add a pinch of dried chili flakes or a dash of sriracha to the caramelized fish sauce mixture.

Storage & reheating

Serve warm. Leftover flatbreads keep in an airtight container at room temperature for up to 1 day; reheat in a skillet over medium heat for 1–2 minutes per side. Do not freeze—the sourdough crumb will become dense when thawed.

Substitutions

fish sauce → Soy sauce or tamari (1:1 ratio), plus a tiny pinch of anchovy paste or miso if you have it. Soy sauce will be less funky but still salty and umami-rich. Add a touch of acid like rice vinegar or lime juice to brighten it.
neutral oil (vegetable, canola, or peanut) → Sesame oil (reduce to 1.5 tbsp / 22 ml total, since it's more flavorful). Sesame oil adds a warm, toasted dimension. Watch it closely as it can burn more easily than neutral oils.
sourdough dough, cold from the fridge → Store-bought pizza dough or focaccia dough, shaped and allowed to rest the same way. You'll lose the sourdough tang, but the flatbread will still be delicious with the Vietnamese toppings.
black pepper → White pepper, Sichuan pepper, or a blend of both. White pepper is milder and slightly spicy. Sichuan pepper adds a numbing, citrusy tingle that pairs well with fish sauce.