« I Love HK | Main | Paradise Found... »
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...
Posted by mt_mrobinson at September 2, 2009 3:08 PM
Trackback Pings
TrackBack URL for this entry:
https://blogs.princeton.edu/mt/mt-tb.cgi/5203