Day: 19 March 2011

sauce poissons fish sauce

The sauce that smells fishy…

March 19, 2011 No Comments

A condiment that is essential to Southeast Asian cuisines, fish sauce, also known under its Vietnamese name nuoc-mâm and its Thai name nam pla, is obtained from tiny fish that are steeped in brine (15kg of salt for 100kg of fish) and left to marinate in the sun for 12 months in jars or wooden […]

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