Translations:Vietnamese cuisine/76/en: Difference between revisions

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Message definition (Vietnamese cuisine)
=== Mắm ===
''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.

Mắm

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, catfish, snakeheads, and 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.

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