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Cuisine
Vietnamese Nuoc Mam Tradition
The Vietnamese fermented fish sauce - direct cousin of Roman garum and Thai nam pla - central to Southeast Asian cuisine for over a thousand years.
Era: Medieval Region: Vietnam
📖 Overview
Vietnamese nuoc mam ferments anchovies with salt in wooden vats for 12+ months. Phu Quoc island produces the countrys most famous variety. The technique parallels Roman garum, developed independently in Asia. Nuoc mam appears in nearly every Vietnamese dish - a foundational seasoning that supplies umami and salt in equal measure.