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Mắm nêm: Usually made from round scad fish, in central Vietnam Mắm ruốc: Made from krill, from central Vietnam Mắm cá linh: Made from a kind of fish that immigrates to the Mekong Delta every flood season from Tonlé Sap, Cambodia Nước mắm or mắm mặn: General name for all fish sauces but usually refer to pure extracted anchovy ...
Bún mắm is a fermented thick Vietnamese vermicelli soup sometimes called "Vietnamese gumbo." [5] [6] [7] Etymology. Food reviewer Mike Sula explains, "Bun refers ...
A bowl of Cao lầu. Cao lầu is a regional Vietnamese noodle dish, from the city of Hội An, in central Vietnam's Quảng Nam Province.It typically consists of pork and greens on a bed of rice noodles made from rice which has been soaked in lye water, giving them a characteristic texture and colour that sets the dish apart from other Vietnamese noodle dishes, including others from the same ...
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Lẩu cá đuối (stingray hotpots) is a hotpot dish featuring stingray as the main ingredient. This is usually cooked with various vegetables, herbs and a tangy broth. Snails and sea snails: are street food dishes comprising various snails that are often steamed or grilled and served with a variety of dipping sauces.
Bia hơi or Bia tươi (literally "fresh beer"), is a type of draught beer popular in Vietnam.. Bia hơi is available primarily in northern Vietnam. It is mostly to be found in small bars and on street corners. [1]