[citation needed] To this, people will usually add minced uncooked garlic, chopped or minced bird's eye chilis, and in some instances, shredded pickled carrot or white radish and green papaya for bún.

The flavor can be varied depending on the individual's preference, but it is generally described as pungent and distinct, sweet yet sour, and sometimes spicy.

People in the north of Vietnam tend to use nước mắm pha, as cooked by using the above recipes, but add broth made from pork loin and penaeid shrimp (tôm he).

In the central section of the country, people like using a less dilute form of nước mắm pha that has the same proportions of fish sauce, lime, and sugar as the recipe above, but less water, and with fresh chili.

Southern Vietnamese people often use palm sugar and coconut water as the sweetener.