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September 2, 2009
How to Nuoc Mam
The other day, I put fish sauce on my breakfast porridge. I must be acquiring a Vietnamese palate - plain oatmeal was just too...Plain...
For those of you craving some fermented sea flavor to complement your dining fare, here is a three step guide to making your own nuoc mam, Phan Thiet style.
Mix fish and rock salt in a large ceramic vat. Cover.
Leave to ferment in the tropical sun for at least one year.
Bottle, label, and enjoy the fishy goodness...
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