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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.
Mixed fish sauce (Nước mắm pha) – a sweet, sour, salty, savory or spicy sauce served in a small bowl beside the Com Tam dish. This ingredient is commonly considered an important part of a Com Tam dish [ 6 ] [ 11 ]
Lẩu – hot pot dishes; Nhúng dấm – cooked in a vinegar-based hot pot, ... Mắm is a Vietnamese term for fermented fish, shrimp or other aquatic ingredients ...
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.
Canh chua cá bông lau - made with Pangasius krempfi catfish; Canh chua cá lăng - made with Hemibagrus catfish; Canh chua cá ngát - made with Plotosus catfish; Canh chua cá trê - made with airbreathing catfish; Canh chua cá linh bông so đũa - made with mud carp and Sesbania grandiflora flowers
Khmer Krom dishes, such as bún nước lèo , bún mắm and canh xiêm lo have been adopted by the region's Vietnamese and Chinese people, while Khmer Krom have adopted the Vietnamese lẩu mắm and canh chua and Chinese Yang Chow fried rice into their cuisine. [24]
Phá lấu (Chinese: 拍滷; Pe̍h-ōe-jī: phah-ló̍) is a Vietnamese dish from Ho Chi Minh City, [1] made from pork meat and offal that is braised in a spiced stock of five-spice powder (with curry powder sometimes added). [2]
Shaking beef or bo luc lac (Vietnamese: bò lúc lắc, French: bœuf lôc lac) is a Vietnamese dish that consists of beef that has been cut into small cubes, marinated with soy sauce, fish sauce and oyster sauce, then sauteed in a wok with red onion and pepper before being served on a bed of fresh lettuce with slices of tomato and cucumber.