Nuoc mam is rich in amino acids, sodium chloride, histamines, and organic and mineral phosphors.īy flavoring it with a variety of seasonings, nuoc mam can enhance the taste of different dishes.
There's a Thai variation of nuoc mam, but it is not comparable to the original Vietnamese product. Plus, there are ways to lighten the odor, namely by not using it when cooking over an open fire. Nuoc mam may have a strong smell for the uninitiated, but it is no more intense than a Roquefort cheese or a slice of gamey meat.
Nuoc mam is an indispensable sauce for a daily meal of the Vietnamese. The Goi tai heo or Pig-ear salad is prepared by Giang Dinh The ingredients and climate are readily available thanks to the country's lengthy coastline and tropical weather. This inimitable, Vietnamese sauce is obtained through the maceration of saltwater fish and their fermentation under sunny, natural conditions. The fact is that nuoc mam is a signature aspect of Vietnamese cuisine, which distinguishes it from Chinese cooking, marked by the prominent use of soy sauce. “The key here is in the choice of words because while a blue cheese could be any and all of those things, it’s not technically a ‘stinky’ cheese, which is its own, unique category in the cheese world. “Just like French blue cheese, which is often described as smelly, pungent, funky, or even just “bad”, Tom Colin from New Zealand told The Hanoi Times. Similar to her, some other foreigners also feel uncomfortable with the dish at first. The sweet and sour fish sauce with minced garlic and chili pepper.
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