Information about Vietnamese Nuoc Mam
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Mam or fish sauce is a widely used ingredient in Vietnamese cooking. Just as
westerners use salt and Chinese use Soy Sauce in most of their recipes, so do
the Vietnamese use Nuoc Mam. It is used both as a condiment and flavouring.
As the name implies the raw material used to make it is fish.
the freshest fish makes the finest fish sauce which is clear
in colour. It is extremely strong, pungent and salty and
ranges in colour from ochre to deep brown. Fresh anchovies are mixed with salt
by using a traditional Vietnamese fermentation process. The mixture is placed in
barrels and after about 3 months, liquid starts to drip from an open spout
which is poured back into the top of the barrel. The complete process takes
about 6 months.
it has a distinctive fishy smell, it is interesting to note that this is
lost once it is mixed in with other ingredients.