Translations:Vietnamese cuisine/53/en
Jump to navigation
Jump to search
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.