Search results
Results From The WOW.Com Content Network
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.
Bún thịt nướng (Vietnamese: [ɓǔn tʰìt nɨ̌əŋ], 'rice noodles [with] grilled meat'), which originated from Southern Vietnam, [1] [2] is a popular Vietnamese dish of cold rice vermicelli topped with grilled pork, fresh herbs like basil and mint, fresh salad, giá (bean sprouts), [3] and chả giò (spring rolls).
Banh beo is usually accompanied by nuoc mam (a clear sauce made from sugar, fish sauce, garlic, and Thai chili) and crunchy pork belly strips that enhance the taste of the dish. Like most dishes, there are various versions of banh beo around Vietnam. For example, banh beo from Quang Ngai is topped with a combination of shrimp and pork paste ...
Mắm is a Vietnamese term for fermented fish, shrimp or other aquatic ingredients. It is used as main course, as an ingredient or as condiment. The types of fish most commonly used to make mắm are anchovies, catfish, snakeheads, and mackerels.
Nước chấm is the Vietnamese term doesn't only refer to fish sauce mixed with lime juice and chilli, garlic (this one written in this article is actually nước mắm chanh tỏi ớt. Nước chấm is used for all king of condiment sauce. Nước means water and chấm means dip. So, we can use this word for any Vietnamese dipping sauce.
Mắm nêm is a sauce made of fermented fish. Unlike the more familiar nước mắm (fish sauce), mắm nêm is powerfully pungent, similar to shrimp paste . Many of the regions that produce fish sauce, for example Central Vietnam , also produce mắm nêm.
Châu Đốc is famous for its variety of fish sauces (nước mắm) and mainly "mắm tai", a kind of anchovy. The local economy is based on the culture of basa catfish export and on tourism. The town is a busy trading center due to its border position with Cambodia. Local people also buy, sell, and exchange goods on boats on the river.
Cơ sở văn hóa Việt Nam (The Foundation of Vietnamese Culture), 504 pages. Publishing by Nhà xuất bản Đại học Tổng hợp TPHCM. Saigon, Vietnam, 1995. Trần Quốc Vượng, Tô Ngọc Thanh, Nguyễn Chí Bền, Lâm Mỹ Dung, Trần Thúy Anh. Cơ sở văn hóa Việt Nam (The Basis of