Translations:Vietnamese cuisine/53/en

Sauces

• Nước chấm
• Mắm tôm (shrimp paste)
• 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 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.