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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.
Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. [1] [2]: 234 It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam.
After the fermentation is complete, the contents of the barrels are pressed, drained through the tap, and filtered into jars. The first pressing is known as nuoc mam nhi; according to producer Cuong Pham, this first pressing often is not sold but is kept by the producer for their own use and to gift to family and friends. [2]: 17
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Vietnamese mắm tôm (shrimp paste) In Vietnam, shrimp paste ( mắm tôm , IPA: [mam˧ˀ˦ tom˧] ) are of two varieties: a thickened paste or a more liquefied sauce. To prepare for serving it is usually mixed with sugar, lime juice, kumquat and chili when used as a dipping sauce.
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