Nuoc mam

Asian cultures are crazy about fermented fish sauces and have
been since ancient times, using them like Westerners use salt.
Vietnam has its nuoc mam.

Laos calls it nam pa. Thailand? It's nam bla. And Burma, ngan pya ye. Although all have their own signature, all are alike--fish, both saltwater and fresh, are salted, mixed with water, then allowed to ferment in wooden casks (just like soy sauce, only with fish instead of soy beans).




          The end product is a clear liquid that is some shade of brown,
          salty to the taste, and fishy to the smell.

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