https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AVietnamese_cuisine%2F76%2FenTranslations:Vietnamese cuisine/76/en - Revision history2026-11-14T06:16:47ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Vietnamese_cuisine/76/en&diff=160680&oldid=prevFuzzyBot: Importing a new version from external source2025-07-03T23:42:17Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>=== Mắm ===<br />
''Mắm'' is a Vietnamese term for fermented fish, shrimp or other aquatic ingredients. It is used as main course, as an ingredient or as condiment. The types of fish most commonly used to make ''mắm'' are [[Anchovies as food|anchovies]], [[catfish]], [[Channidae|snakeheads]], and [[Mackerel (food)|mackerels]]. The fish flesh remains intact (this is how it is different from ''nước mắm''), and can be eaten cooked or uncooked, with or without vegetables and condiments. [[Fish sauce]] is literally called "mắm water" in Vietnamese and is the distilled liquid from the process of fermentation of mắm.</div>FuzzyBot