Fish sauce (nuoc mam)
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Fish sauce (nuoc mam)
  Fish    Vietnamese    Sauces  
Last updated 6/12/2012 1:01:19 AM. Recipe ID 24613. Report a problem with this recipe.
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      Title: Fish sauce (nuoc mam)
 Categories: Vietnamese, Information, Ceideburg 2
      Yield: 1 Servings
 
      1    Fish Sauce Information
 
  Fish sauce is to Vietnamese cooking what salt is to Western and soy
  sauce to Chinese cooking.  It is included in practically all recipes.
  Prepared from fresh anchovies and salt, layered in huge wooden
  barrels, the manufacture of fish sauce is a major industry.  The
  factories are located along the coast to assure the freshness of the
  fish to be processed. Fermentation is started once a year, during the
  fishing season. After about 3 months in the barrel, liquid drips from
  an open spigot, to be poured back into the top of the barrel.  After
  about 6 months the fish sauce is produced.
  
  The first draining is the very best fish sauce, lighter in color and
  perfectly clear.  [Kinda like "Extra Virgin" fish sauce.  S.C.] It is
  relatively expensive and is reserved for table use.  The second and
  third drainings yield a fish sauce of lower quality and lower cost
  for general- purpose cooking.  The two towns most noted for their
  fish sauce are Phu Quoc and Phan Thiet.  Phu Quoc produces the best
  fish sauce, some of which is exported.  On the label, the "nhi"
  signifies the highest quality. When fish sauce manufactured in
  Vietnam is not available, that of Thailand or Hong Kong is quite
  acceptable. Philippine or Chinese fish sauce will not be
  satisfactory.  For table use and available in all Oriental groceries
  is Squid Brand Fish Sauce, the best one on the market. Whatever
  brand, look for the "Ca Com" on the label, which means that only
  anchovies were used++an indication of the highest quality for table
  use.
  
  




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Recipe ID 24613 (Apr 03, 2005)

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