Fish sauceis a liquidcondimentmade from fish orkrillthat have been coated insaltand fermented for up to two years.[1][2]: 234 It is used as a staple seasoning inEast Asian cuisineandSoutheast Asian cuisine,particularlyMyanmar,Cambodia,Laos,Philippines,Thailand,andVietnam.Somegarum-related fish sauces have been used in the West since theRoman times.
![]() | |
Type | Condiment |
---|---|
Place of origin | Various places |
Region or state | Southeast AsiaandEast Asia |
Associatedcuisine | Myanmar,Cambodia,China,Laos,Philippines,Thailand,andVietnam |
Main ingredients | Fish,salt |
Fish sauce | |||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Chinese name | |||||||||||||||||
Traditional Chinese | Ngư lộ | ||||||||||||||||
Simplified Chinese | Ngư lộ | ||||||||||||||||
| |||||||||||||||||
Alternative Chinese name | |||||||||||||||||
Traditional Chinese | Hà du | ||||||||||||||||
Simplified Chinese | Hà du | ||||||||||||||||
| |||||||||||||||||
Second alternative Chinese name | |||||||||||||||||
Traditional Chinese | Ngư thủy | ||||||||||||||||
Simplified Chinese | Ngư thủy | ||||||||||||||||
| |||||||||||||||||
Burmese name | |||||||||||||||||
Burmese | ငါးငံပြာရည် (ngan bya yay) | ||||||||||||||||
Vietnamese name | |||||||||||||||||
Vietnamese alphabet | nước mắm | ||||||||||||||||
Chữ Nôm | Nhược 𩻐 | ||||||||||||||||
Thai name | |||||||||||||||||
Thai | น้ำปลา | ||||||||||||||||
RTGS | nam pla | ||||||||||||||||
Korean name | |||||||||||||||||
Hangul | 어장 | ||||||||||||||||
Hanja | Ngư tương | ||||||||||||||||
| |||||||||||||||||
Japanese name | |||||||||||||||||
Kanji | Ngư 醤 | ||||||||||||||||
Kana | ぎょしょう | ||||||||||||||||
Kyūjitai | Ngư tương | ||||||||||||||||
| |||||||||||||||||
Malay name | |||||||||||||||||
Malay | sos ikan | ||||||||||||||||
Indonesian name | |||||||||||||||||
Indonesian | kecap ikan | ||||||||||||||||
Filipino name | |||||||||||||||||
Tagalog | patis | ||||||||||||||||
Lao name | |||||||||||||||||
Lao | ນ້ຳປາ (nam pā) | ||||||||||||||||
Khmer name | |||||||||||||||||
Khmer | ទឹកត្រី (tɨk trəy) |
Due to its ability to add a savoryumamiflavor to dishes, it has been embraced globally by chefs and home cooks. The umami flavor in fish sauce is due to itsglutamatecontent.[3]
Fish sauce is used as a seasoning during or after cooking, and as a base indipping sauces.Soy sauceis regarded by some in the West as a vegetarian alternative to fish sauce though they are very different in flavor.[1]: 234
History
editAsia
editSauces that included fermented fish parts with other ingredients such as meat and soy bean were recorded inChina,2300 years ago.[4]During theZhou dynastyof ancient China, fish fermented with soybeans and salt was used as a condiment.[5][6]By the time of theHan dynasty,soy beans were fermented without the fish intosoy pasteand its by-productsoy sauce,[7]: 346, 358–359 with fermented fish-based sauces developing separately into fish sauce.[8]A fish sauce, calledkôechiapinHokkienChinese, might be the precursor ofketchup.[9][1]: 233
By 50-100 BC, demand for fish sauces andfish pastesin China had fallen drastically, with fermented bean products becoming a major trade commodity. Fish sauce, however, developed massive popularity in Southeast Asia. Food scholars traditionally divide East Asia into two distinct condiment regions, separated by a bean-fish divide: Southeast Asia, mainly using fermented fish (Vietnam, Thailand, Cambodia), and Northeast Asia, using mainly fermented beans (China, Korea, Japan). Fish sauce re-entered China in the 17th and 18th centuries, brought from Vietnam and Cambodia by Chinese traders up the coast of the southern provinces Guangdong and Fujian.[10]
Europe
editFish sauces were widely used in ancientMediterranean cuisine.The earliest recorded production was between 4th–3rd century BC by the Ancient Greeks, who fermented scraps of fish calledgarosinto one.[1]: 235 [11]It is believed to have been made with a lower salt content than modern fish sauces.[12]
TheRomansmade a similar condiment called eithergarumor liquamen.[1]: 235 According toPliny the Elder,"garum consists of the guts of fish and other parts that would otherwise be considered refuse so that garum is really the liquor from putrefaction."[13]Garum was made in the Roman outposts of Spain almost exclusively from mackerel by salting the scrap fish innards, and then sun fermenting the flesh until it fell apart, usually for several months. The brown liquid would then be strained, bottled, and sold as a condiment. Remains of Roman fish salting facilities can still be seen, including inAlgecirasin Spain and nearSetúbalin Portugal. The process lasted until the 16th century when garum makers switched to anchovy and removed the innards.[1]: 235
Garum was ubiquitous in Classical Roman cooking. Mixed with wine it was known asoenogarum,or with vinegar,oxygarum,or mixed with honey,meligarum.Garumwas one of the trade specialties inHispania Baetica.[14][page needed]Garumwas frequently maligned as smelling bad or rotten, being called, for example, "evil-smelling fish sauce"[15]and is said to be similar to moderncolatura di alici,a fish sauce used inNeapolitan cuisine.[who?]
InEnglishgarumwas formerly translated asfish pickle.The originalWorcestershire sauceis a related product because it is fermented and contains anchovies.
-
Ancient Roman garum factory in Portugal
-
Two amphoras for garum
Difference from oyster sauce
editWhile fish sauce andoyster sauceare both briny and may have related histories, they are different products. Fish sauce is watery, clear, and salty, whereas oyster sauce is made by reducing oyster extracts and therefore sweeter with a hint of salt and not as strong an aroma as fish sauce.[16]
Ingredients and manufacture
editFish sauces historically have been prepared from different species of fish and shellfish, and from using the whole fish, or by using just fishbloodorviscera.Most modern fish sauces contain only fish andsalt,usually made from anchovy, shrimp, mackerel, or other strong-flavored, high oil fish. Some variants addherbsandspices.For modern fish sauces, fish or shellfish are mixed with salt at a concentration of 10% to 30%. It is then sealed in a closed container for up to two years.[1]: 234
Once the original draft has been made, some fish sauces will be produced through a re-extraction of the fish mass via boiling. To improve the visual appearance and add taste, second-pass fish sauces often have added caramel, molasses, or roasted rice.[1]: 234 They are thinner, and less costly. Some volume manufacturers of fish sauce will also water down a first-press to manufacture more products.
Fish sauce that has been only briefly fermented has a pronounced fishy taste. Extended fermentation reduces this and gives the product anuttier,richer and more savory flavor.[17]An anonymous article, "Neuc-num", inDiderotandd'Alembert's 18th-centuryEncyclopédie,states: "It is said that Europeans become accustomed enough to this type of sauce".[18]
Regional variations
editSoutheast Asia
editSoutheast Asian fish sauce is often made fromanchovies,salt, and water, and is intensely flavoured. Anchovies and salt are arranged in wooden barrels to ferment and are slowly pressed, yielding the salty, fishy liquid. The salt extracts the liquid viaosmosis.
Southeast Asians generally use fish sauce as a cooking sauce. However, there is a sweet and sour version of this sauce which is used more commonly as a dipping sauce.
Myanmar
editFish sauce inMyanmaris calledngan bya yay(ငါးငံပြာရည်). It's often a by-product ofHmyin ngapi(မျှင်ငပိ)(Burmese Fish Paste made from small fish)[19]
Cambodia
editInCambodia,fish sauce is calledtik trei(Khmer:ទឹកត្រី,tœ̆k trei). Just likeprahok,it is believed to date back to thepre-Angkorean era.Industrially fish sauce is produced by mixingtrei aing keuyoranchovieswithcoarse saltand fermenting it in large woodenvats.Over the period of six to eight months, it is distilled five times, before being transferred into jars and sun-fermented for the final 2–3 months. The most famous fish sauce is produced in theKampot Province.Food Production Company of Kampot produces a speciality fish sauce containingroe.[20]Fish sauce is mixed with sugar,lime juice,chili peppersand crushedroasted peanutsto create sweet fish sauce, which is the most popular dipping sauce in Cambodia.[21]
-
Cambodian sweet fish sauce mixed with chopped chili peppers and slices of garlic
Laos
editInLao/Isan,it is callednam pa(Lao:ນ້ໍາປາ). A chunkier, more aromatic version known aspadaekis also used.[citation needed]
Philippines
editThePhilippinefish sauce is known aspatis.It is one of the most important ingredients in Filipino cuisine.[22]Patisis a by-product ofbagoongproduction, which includebagoong isda(fermented fish) andbagoong alamang(fermentedkrill), as well as the rarerbagoong macabebe(fermentedoysters) andbagoong sisi(fermentedclams). The fish used are typically small likesardines,anchovies,ambassids,and thefryof larger fish. Unlike other fish sauce variants, the fermented solids are not discarded but are sold as separate products. Thepatisis skimmed from the upper layers of fermentingbagoongand is not pressed. As such,patisusually takes longer to produce than other types of fish sauce as it is reliant on the readiness ofbagoong.[23][24][25]
Patisis nearly always cooked prior to consumption, even when used as an accent tosaladsor other raw dishes.Patisis also used as an ingredient in cooked dishes, including a rice porridge calledarroz caldo,and as a condiment for fried fish.Patisis also used in place of table salt in meals to enhance the flavor of the food, where it can either be dashed from a dispensing bottle onto the food, or poured into a saucer and mixed withcalamansiandlabuyo chilisand used as a dipping sauce.[26][25][27][23]
-
Commercialpatissold in the Philippines
-
Dipping sauce made frompatiswithsiling labuyopeppers
Thailand
editFish sauce inThailandis callednam pla(Thai:น้ำปลา). InIsan,it is callednam pa.Similar to the Laotianpadaekispla ra(Thai:ปลาร้า), also used inThai cuisine.In Thailand, fish sauce is used both in cooking and also served at the table as a condiment, for instance in noodle soups. Nearly every Thai meal is served withphrik nam plaas a condiment: a mixture of fish sauce, lime juice, and choppedbird's eye chilies.Sliced garlic is often added to this sauce.
Historically, there were two types of fish sauce made in Thailand: that made with a fresh-water fish,pla soi,and sauce made from a salt-water fish,pla kratak.Either fish is fermented for at least eight months, three parts fish to two parts salt. The resulting mash is filtered. This yields the best fish sauce called the "base". The dregs are then mixed with water and salt and again fermented for three to four months. This yields a second-grade fish sauce, mostly used in cooking.[28]
In 2014, theUS Food and Drug Administration(FDA) banned the import of Thai fish sauces due to a lack of information about tests forbotulinum toxin.The toxin can cause death if more than 0.5microgramsare consumed. The Thai Office of Food Safety and Quality then tested 48 brands of fish sauce to determine the content of botulinum toxin in the products. Of 48 brands tested, 28 were genuine fish sauces from 18 production sites in 12 provinces. Twenty samples from production sites in eight provinces were adulterated fish sauce. Tests showed that none were contaminated with botulinum toxin types A, B, E, and F and were free ofClostridium botulinumbacteria.[29]In 2018, rumours again surfaced concerning banned Thai fish sauce.[30]
-
Phrik nam pla( "fish sauce with chili" ) is served with some Thai meals
-
Prepared fish sauces in Thailand
Vietnam
editThe variety fromVietnamis callednước mắm.[31]There are two areas in Vietnam that are most famous for producing fish sauce:Phú QuốcandPhan Thiết.
Fish sauce has a 300-year history dating back to theChampakingdom of theCham people.[32]Phan Thiếtcan be identified with the birthplace of Vietnamese fish sauce. Before 1693, Phan Thiết was a territory ofChampa.The Vietnamese occupied the area in 1693 and commercialized the fish sauce by keeping it in barrels and selling throughout the country. This business was popularized by Trần Gia Hòa who was born in 1872. There is a fish sauce museum in Phan Thiết. Popular brands in the US include Mega Chef, Red Boat, 3 Crabs, Golden Boy, and Hòn Phan Thiết.[33]
Vietnamese fish sauces are made with anchovies, mackerel, scabbard fish, and salt. High mercury concentration can be found in larger fish, especially in predator fish like scabbard fish. They do not have any additives like sugar,hydrolyzed protein,or preservatives.[34]Vietnamese prefer sauces without a strong smell, and transparent with a deep golden amber color. "First press" fish sauce, meaning the sauce is bottled from the first time the fermenting barrels are drained, also indicates quality. Lastly, when measuring thenitrogenlevel of fish sauces (N), most fish sauce on the market falls within the mid 20N range. Anything over 30N is considered high-grade, and 40N is optimal.[35]
Nước chấmis a Vietnamese prepared fish-based condiment (also referred to as a "sauce" ) that is savory, lightly sweet and salty tasting, and can be sour and spicy iflimeandchili peppersare added. The main components are fish sauce, water, and sugar.
Mắmis made much like fish sauce, except that it is not fermented as long, and the fish is kept along with its liquid extract, not just the extract.Mắmcan be used as a base condiment in dipping sauces with additional ingredients or used in soups or stir-fries.
In January 2016, theInstitute of Food Technologistspublished a study asserting that using Vietnamese fish sauce as asubstitute for sodium chloride(salt) in chicken broth, tomato sauce, and coconut curry reduced the amount of sodium chloride by 10 to 25 percent while still maintaining the perceived deliciousness, saltiness, and overall flavor intensity.[36]This idea is similar to the use ofumamiflavor enhancerssuch as MSG to increase flavor intensity and reduce sodium requirement.[37]
According to theGeneral Statistics Office,in 2020, the output of fish sauce reached nearly 380 million liters.[38][39][40]According to the Vietnam Fish Sauce Association, the output of fish sauce in 2023 is expected to reach about 420 million liters.[41][42]The reason for this growth is due to the increasing domestic demand and the strong development of the fish sauce export industry.[43][44]Vietnamese fish sauce is currently exported to more than 60 countries and territories around the world.[45][46][47][48]According to statistics,Vietnamcurrently has 783 fish sauce production facilities with 1,500 participating farming households,[49][50]producing about 250 million liters of fish sauce per year. Of which, 35 facilities produce fish sauce for export to 20 markets.[51][52]
-
Fishing boats inPhú Quốc,where the most prized fish sauce is made
-
A fish sauce factory inPhú Quốc
-
A small bowl ofnước chấm(literally meaning, dipping water)
-
A bowl ofmắm nêm
East Asia
editChina
editIn China, fish sauce is calledyúlù(simplified Chinese:Ngư lộ;traditional Chinese:Ngư lộ;pinyin:yúlù,literally "fish dew" ) and is native to the provinces of Guangdong and Fujian. In Chaoshan cuisine, fish sauce is made with Reeve's shad (Tenualosa reevesii), which is unsuitable for direct eating due to being fatty, bony, and odorous.[53]
Japan
editIn Japan, fish sauce is calledgyoshō( ngư 醤); another name isuoshōyu( ngư 醤 du ). There are several variations used in regional cuisines.Ishiruin theNoto Peninsulais made fromsardineandsquid.Shottsuru,the best-known type of Japanese fish sauce and often used as a synonym for allgyoshō,is fromAkita Prefectureand is mainly made fromsailfin sandfish.Ikanago shoyuofKagawa Prefectureis made fromsand lance.They are used innabemono,in salad dressings, and as a flavoring ingredient inramensoups. Imported Thai / Vietnamese fish sauce in Japan is referred to asnanpurā(ナンプラー), from the Thai word for fish saucenam pla.
Korea
editIn Korea, fish sauce is calledeojang(어장).
Across theKorean Peninsula,aekjeot(액젓,literally "liquidjeotgal"), a type of fish sauce usually made from fermentedanchoviesorsand lances,is used as a crucial ingredient in many types ofkimchi,both for taste and fermentation.[54][55]
InJeju island,eoganjang(어간장), made of fermentedgodori(youngchub mackerel) orhorse mackerel,is used in place ofsoy sauce.
-
Eo-ganjangofJeju Island
Europe
editItaly
editColatura di aliciis an Italian fish sauce originating in the village ofCetara, Campania.
England
editWorcestershire saucecontains fermented anchovies among other ingredients, which is common in theAnglospherecountries.
Nutrition contents
editCommon commercial brands of fish sauce generally contain about 50% to 60% of the FDA's daily recommended amount of sodium per tablespoon serving. Most commercial brands of reasonable quality contain one or two grams of protein per serving; however, higher-quality brands may have four grams of protein or more, while lower-quality brands may have less than one gram of protein per serving. Fish sauce has an insignificant amount of carbohydrates and fats.Vitamin B12,vitamin B-6,andmagnesiumare present in small amounts.
See also
editReferences
edit- ^abcdefghMcGee, Harold.On Food and Cooking: The Science and Lore of the Kitchen(Kindle ed.). Scribners.
- ^Abe, Kenji; Suzuki, Kenji; Hashimoto, Kanehisa (1979)."Utilization of Krill as a Fish Sauce Material".Nippon Suisan Gakkaishi.45(8): 1013–1017.doi:10.2331/suisan.45.1013.
- ^"Seashore Foraging & Fishing Study: From Poot-Poot to Fish Sauce to Umami to MSG".Archived from the original on 18 February 2009.Retrieved6 September2009.
{{cite web}}
:CS1 maint: unfit URL (link) - ^Butler, Stephanie (20 July 2012)."Ketchup: A Saucy History".History.Retrieved4 April2017.
- ^"Điều liêu văn hóa: Tương du đích do lai".Big5.xinhuanet.com. Archived fromthe originalon 30 January 2012.Retrieved21 June2018.
- ^zh: Tương
- ^Hsing-Tsung, Huang (2000).Joseph Needham: Science and Civilisation in China, Vol.6, Part 5.Cambridge University Press.ISBN0521652707.
- ^Kurlansky, Mark (2002).Salt: A World History.New York: Walker and Co. p. 20.ISBN978-0-8027-1373-5.
- ^Gandhi, Lakshmi (3 December 2013)."Ketchup: The All-American Condiment That Comes From Asia".NPR.Retrieved4 April2017.
- ^Lim, Lisa (21 July 2017)."When China invented ketchup in 300BC, and how it morphed from a preserved fish sauce to sweet tomato gloop".South China Morning Post.Retrieved25 November2018.
- ^Farnworth, Edward R. (2003).Handbook of Fermented Functional Foods.Boca Raton, Florida: CRC Press. p.22.ISBN0849313724.
- ^Grainger, Sally."Fish Sauce: An Ancient Condiment".Good Food SAT 1 OCT 2011.National Public Radio.Retrieved26 October2011.
- ^Natural HistoryPliny, the Elder. LoebClassics.com
- ^Wilkinson, Paul (2003). "Introduction".Pompeii: The Last Day.London: BBC.ISBN9780563487708.
- ^Curtis, Robert I. (1 January 1983). "In Defense of Garum".The Classical Journal.78(3): 232–240.JSTOR3297180.
- ^"How to Use Fish Sauce".The Spruce Eats.Retrieved20 May2021.
- ^Julalak Chuprom, Preeyanuch Bovornreungroj, Mehraj Ahmad, Duangporn Kantachote, Toshiki Enomoto, Statistical optimization for the improved production of an extracellular alkaline nuclease by halotolerant Allobacillus halotolerans MSP69: Scale-up approach and its potential as flavor enhancer of fish sauce, Biocatalysis and Agricultural Biotechnology, Volume 8, 2016, Pages 236-247
- ^Diderot, Denis (15 September 2012)."Fish Sauce".The Encyclopedia of Diderot and d'Alembert Collaborative Translation Project.Retrieved1 April2015.
- ^Mi Mi Khaing,Cook and Entertain the Burmese Way(Rangoon, 1975) p. 98
- ^Thaitawat, Nusara (2000).The Cuisine of Cambodia.Thailand: Nusara & Friends Co. Ltd. p. 31.ISBN978-9-748-77885-3.
- ^"Sweet Fish Sauce".Cambodian Recipes.6 July 2017.Retrieved15 March2020.
- ^"Patis / Fish Sauce".Market Manila.14 July 2007.Retrieved13 January2019.
- ^ab"Filipino Icon: Bagoong".For Filipinos in Europe.8 April 2014.Retrieved13 January2019.
- ^Van Veen, E.M. (1953). "Fish Preservation in Southeast Asia". In Mrak; Stewart, G.F. (eds.).Advances in Food Research.Vol. 4. Academic Press. p. 217.ISBN9780080567495.
- ^ab"Patis - Filipino Fishy Goodness".Oyster Food and Culture.Archived fromthe originalon 11 November 2020.Retrieved13 January2019.
- ^Olympia, Minerva (1992). "Fermented Fish Products in the Philippines".Applications of Biotechnology to Fermented Foods: Report of an Ad Hoc Panel of the Board on Science and Technology for International Development.National Academies Press.
- ^"Patis".TagalogLang.Retrieved13 January2019.
- ^Sukphisit, Suthon (25 November 2018)."Fish Tails".Bangkok Post.Retrieved25 November2018.
- ^"21 brands of Thai fish sauce free from botulinum toxin".Thai PBS.6 February 2017. Archived fromthe originalon 3 June 2019.Retrieved25 November2018.
- ^"FDA denies US ban on fish sauce from Thailand".The Nation.25 October 2018. Archived fromthe originalon 16 June 2019.Retrieved25 November2018.
- ^Robuchon, Joël (2009).Larousse Gastronomique(Updated ed.). London: Hamlyn. p. 714.ISBN9780600620426.
- ^Ng, J. (2021, September 13). Fish Sauce Museum: 300-Year-Old Recipes & Champa Artifacts In Phan Thiết. The Smart Local. Retrieved May 25, 2022, fromhttps://thesmartlocal.com/vietnam/fish-sauce-museum/
- ^Hildebrant, Kyle (17 February 2014)."Fish Sauce Taste Test, 13 Brands Compared – Our Daily Brine".Ourdailybrine.com. Archived fromthe originalon 8 November 2020.Retrieved4 April2017.
- ^Stanton, J. (2 May 2012)."What Are" Hydrolyzed Soy Protein "And" Hydrolyzed Wheat Protein, "And Why Are They in Everything?".Gnolls.org.Retrieved4 April2017.
- ^"Everything you want to know about Phu Quoc Fish Sauce".Phuquocislandguide.com. Archived fromthe originalon 25 August 2018.Retrieved4 April2017.
- ^Huynh, Hue Linh; Danhi, Robert; Yan, See Wan (27 November 2015). "Using Fish Sauce as a Substitute for Sodium Chloride in Culinary Sauces and Effects on Sensory Properties".Journal of Food Science.81(1): S150–S155.doi:10.1111/1750-3841.13171.PMID26613570.
- ^Lubin, Gus (2 February 2017)."Everyone should cook with MSG, says food scientist".Business Insider.Retrieved27 January2019.
- ^"Giải pháp nào cho ngành Nước mắm Việt Nam phát triển?".thanhtra.com.vn.Retrieved19 February2024.
- ^"Nghề nước mắm tạo ra 6.000 tỷ đồng mỗi năm, xuất khẩu 25 triệu USD".thegioitiepthi.danviet.vn(in Vietnamese).Retrieved19 February2024.
- ^NLD.COM.VN."Việt Nam đang xuất khẩu 12,6% sản lượng nước mắm ra thế giới".Báo Người Lao Động Online(in Vietnamese).Retrieved19 February2024.
- ^"Thành lập Hiệp hội nước mắm Việt Nam là rất cần thiết".HIỆP HỘI NƯỚC MẮM VIỆT NAM(in Vietnamese). 15 April 2021.Retrieved19 February2024.
- ^Phượng, Cẩm (28 October 2023)."Chắp cánh nước mắm Việt Nam".Tạp chí Thủy sản Việt Nam(in Vietnamese).Retrieved19 February2024.
- ^ANH, QUỲNH (5 October 2023)."Động lực tăng trưởng từ xuất khẩu và kích cầu tiêu dùng trong nước".BÁO KIỂM TOÁN NHÀ NƯỚC(in Vietnamese).Retrieved19 February2024.
- ^tcct (11 August 2019)."Một số giải pháp phát triển thương hiệu nước mắm Phan Thiết".Tạp chí Công Thương(in Vietnamese).Retrieved19 February2024.
- ^"Nhiều khó khăn trong tiêu thụ, xuất khẩu nông, lâm, thủy sản"(in Vietnamese). 11 August 2019.Retrieved19 February2024.
- ^"Định vị hạng sang cho nước mắm việt".nhipcaudautu.vn(in Vietnamese).Retrieved19 February2024.
- ^Ngoc, Nu (14 February 2022)."Đặc sản Vinafood"(in Vietnamese).Retrieved19 February2024.
- ^"Phát triển ngành nước mắm Việt Nam xuất khẩu ra thế giới".Mekong ASEAN(in Vietnamese). 25 June 2022.Retrieved19 February2024.
- ^Hoàng -, Song (15 December 2021)."Khẩn cấp tìm giải pháp bảo vệ nguồn cá sản xuất nước mắm trước nguy cơ cạn kiệt".Nhịp sống kinh tế Việt Nam & Thế giới(in Vietnamese).Retrieved19 February2024.
- ^Mai, Phạm Sao (11 January 2022)."Sản xuất nước mắm: Nỗi lo cạn kiệt nguyên liệu".Tạp chí Thủy sản Việt Nam(in Vietnamese).Retrieved19 February2024.
- ^baochinhphu.vn (25 June 2022)."Nhiều dư địa cho xuất khẩu nước mắm của Việt Nam".baochinhphu.vn(in Vietnamese).Retrieved19 February2024.
- ^"Chuyên trang Infonet Báo VietnamNet".Infonet News(in Vietnamese).Retrieved19 February2024.
- ^Flavorful Origins, Season 1, Episode
- ^"REVIEW | Seoul Kimchi, Upper Brook Street | Confidentials Manchester".Manchester: Manchester Confidential. 1 November 2016. Archived fromthe originalon 2 February 2017.Retrieved4 April2017.
- ^"Thousands prepare kimchi feast for Seoul's poor".Channel NewsAsia.Archived fromthe originalon 8 November 2016.Retrieved8 November2016.
Further reading
edit- Cooks Illustrated (September/October 2015) "Fish Sauce Taste Test"Best Fish Sauces of 2021 | Cook's Illustrated
- Hastings (2015)Fish sauce a versatile ingredient that works in many cuisines.
- Hildebrant (2014)"Fish Sauce Taste Test, 13 Brands Compared"Archived8 November 2020 at theWayback Machinefrom Our Daily Brine
- Johnson (2015)"3 Reasons To Get A Little More Umami in your Diet".from US News health.
- Meewes, Veronica (2015)The Fish Sauce Cookbookpublished by Andrews McMeel ISBN, 9781449468699
- Murdoch (2004)Essential Seafood CookbookSeafood sauces, pp. 128–143.Murdoch Books.ISBN978-1-74045-412-4.
- Nguyen (2008)"How to Buy Fish Sauce: A Guide"Archived8 September 2018 at theWayback Machinefrom Viet World Kitchen
- Prichep, Deena (26 October 2013)."Fish Sauce: An Ancient Roman Condiment Rises Again".NPR.Retrieved5 November2013.
- Rosen (2013)"Can Fish Sauce Be Vietnam's Champagne?"from The Atlantic
External links
edit- Making Vietnamese prepared fish sauce dipping sauce (nước chấm)from HungryHuy.com
- Phu Quoc fish sauce guideArchived25 August 2018 at theWayback Machinefrom PhuQuocIslandGuide.com