The market · Seasonings and ferments · Southeast Asia, France and the north-west

Maggi seasoning

A dark, intensely savoury liquid seasoning, Swiss in origin and adopted across Vietnam, Malaysia and much of West Africa — the dash on a bánh mì and on fried eggs.

savoury · salty · meaty

What to do with it

Kenji Hara's Sourdough, 100% ryeMaggi seasoning would give it depthIbu Sari's Beef rendangMaggi seasoning would give it depthAna Etxarri's ChawanmushiMaggi seasoning would season itRosa Ibarra's Clarified milk punch, mezcal and pineappleMaggi seasoning would give it depth
Classics built on it
VietnameseBánh mìA light, crackling-crusted baguette filled with pâté, cold cuts or grilled meat, pickled carrot and daikon, cucumber, coriander and chilli.No one here has made it yet

Goes with

eggpâtébaguetterice

Knowing it

Where to buy
Asian and African grocers. Different countries' bottles taste slightly different; the European and Vietnamese ones are the most common.
Worth knowing
Use it by the drop. It's salty and meaty enough that a teaspoon changes a whole dish.

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