Fermented fish sauce/Related Articles

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Parent topics

• Cooking [r]: The act of using heat to prepare food for eating. Cooking may also be said to occur by certain cold-preparation methods. ^[e]
• Pickle [r]: A food preserved with methods that include fermentation in brine, storage in acid environments such as vinegar or citrus juice, heat cooking, and possible subsequent heat sterilization; all the methods may be used for a specific preparation ^[e]

Subtopics

• British cuisine [r]: Add brief definition or description
  • HP sauce [r]: Add brief definition or description
  • Worcestershire sauce [r]: Add brief definition or description
• Korean cuisine [r]: Add brief definition or description
  • Kimchi [r]: Strongly spiced vegetable pickles that are basic to Korean cooking; flavorings include hot peppers, fermented fish sauce or fresh seafood abd garlic ^[e]
• Cuisine of the Roman Empire [r]: Add brief definition or description
  • Garum [r]: A basic foodstuff of the Roman Empire, popular with troops in that it gave strong flavor as well as a great deal of protein, and also would not spoil when packed ^[e]
• Thai cuisine [r]: The culinary tradition in Thailand, incorrectly oversimplified as fiery hot — although it does contain some of the world's hottest food but also delicate dishes ^[e]
  • Nam pla [r]: Fermented fish sauce of Thailand, similar to Vietnamese nuoc mam; Thai cooking makes substantial use of fermented shrimp ^[e]
• Vietnamese cuisine [r]: The cooking styles of Vietnam, mixing flavors native to the region with French and Chinese influences ^[e]
  • Nuoc mam [r]: The ubiquitous fermented fish sauce of Vietnam, a clear liquid of varying aroma, and a significant protein supplement ^[e]

Other related topics

• Soy sauce [r]: Add brief definition or description