Translations:Vietnamese cuisine/53/ja: Difference between revisions

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Created page with "===ソース=== * ''ヌックチャム'' * ''マムトム''（シュリンプペースト） * ''ヌクマム''（魚醤）は、そのまま使用することも、レモン汁、ニンニク、酢、砂糖、唐辛子と混ぜて使用することもできる。この混合物は''nước mắm pha''と呼ばれる。 * ''トゥオン''は発酵させた..."
 
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Latest revision as of 20:34, 4 July 2025

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Message definition (Vietnamese cuisine)
=== Sauces ===
* ''[[Nước chấm]]''
* ''[[Mắm tôm]]'' ([[shrimp paste]])
* ''[[Fish sauce|Nước mắm]]'' (fish extract) can be used as it is or mixed with lemon juice, garlic, vinegar, sugar, and chili. This mixture is called [[Nước chấm|''nước mắm pha'']].
* ''[[Tương]]'' is made from fermented soybeans.
* [[Soy sauce]] mostly is used in marinades and sauces.
* [[Hoisin sauce]] is used in Southern Vietnam to mix with ''phở'' while serving.
* Hot chili sauce.

ソース

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