https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AVietnamese_cuisine%2F22%2FenTranslations:Vietnamese cuisine/22/en - Revision history2026-09-15T22:51:53ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Vietnamese_cuisine/22/en&diff=160626&oldid=prevFuzzyBot: Importing a new version from external source2025-07-03T23:42:16Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>{{lang|vi|Nước mắm}} (fish sauce) is the most commonly used and iconic [[condiment]] in Vietnamese cooking. It is made from fermented raw fish and is served with most of the Vietnamese dishes. Vietnamese cuisines are not known for ingredients with top quality, but rather for the very inexpensive and simple scraps that are creatively mixed to create dishes with bold flavor. A traditional [[southern Vietnam]]ese meal usually includes {{lang|vi|cơm trắng}} (plain white rice), {{lang|vi|cá kho tộ}} ([[catfish]] in a clay pot), {{lang|vi|canh chua cá lóc}} ([[sour soup]] with [[snakehead fish]]), and it would be incomplete without fish sauce served as a condiment. Dishes are prepared less with an appearance in mind but are served family-style to bring everyone together after a long day of work. Cooking and then serving fish in the same clay pot has been proven to be an ancient tradition.</div>FuzzyBot