Here's the rundown: fish parts are layered with salt in wooden barrels, which is then filled with water, which is then allowed to sit out in the sun and fermant/rot. The water is then used as a condament.
It called nuoc mam in Vietnam and it's really really stinky stuff, but just a drop or two adds a non-nasty but very unique flavor to Asian food.
It called nuoc mam in Vietnam and it's really really stinky stuff, but just a drop or two adds a non-nasty but very unique flavor to Asian food.
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