Translations:Vietnamese cuisine/77/en

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Mắm tôm (purple colour) and nước mắm (amber colour) in two dipping bowls
Name Description
Mắm tôm Fermented shrimp paste
Mắm cáy Made from Sesarmidae (family of crabs), in north central coast of Vietnam
Mắm cá thu Made from mackerel fish, usually in Bình Định province
Mắm nêm Usually made from round scad fish, in central Vietnam
Mắm ruốc Made from krill, from central Vietnam
Mắm cá linh Made from a kind of fish that immigrates to the Mekong Delta every flood season from Tonlé Sap, Cambodia
Nước mắm or mắm mặn General name for all fish sauces but usually refer to pure extracted anchovy fish sauce