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See also: nuoc mam and nuoc-mam

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VietnameseEdit

 
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EtymologyEdit

nước (water) +‎ mắm (salted fish)

PronunciationEdit

NounEdit

nước mắm

  1. A light brown, watery fish sauce used in Vietnamese cookery.
  2. A mixture of this sauce with water, lemon juice, sugar, and various seasonings such as garlic and black pepper.

SynonymsEdit

Related termsEdit

ReferencesEdit