I guess the first Vietnamese thread was deleted. On the old thread, we had a short discussion on how to make nuoc mam.

I'm just trying to find new ideas from others and how they make it.

 

My gf is Viet. My contribution. Oh and I like Pho.

 

there's two types. A) one is the concentrated shiet from the bottle. basically it's the stuff you eat with cun juo (sp?) (viet sweet / sour soup). B) the other is the watered down version, still using the concentrated stuff as a base.

since the concentrate is in a jar, you must be speaking of the watered down stuff. you mix it with water, lemon juice, sugar, and the concentrate. (at least that's how my grandma makes it)

hope that helps.......good stuff, but nasty when you get it on you.

Kit

 

Why the heo you want to make nuoc mam? Is it easier to get a bottle of nuoc mam from vnese supermarket?

You want to make nuoc mam. Let me show you the recipe. Go get like 10lbs of tiny small fresh fishes. Mix them with 10lbs of salt. But them in a big pot w/ a tiny little hole on the bottom. Make sure you put a big heavy rock on top so that over time, it will squeeze the nuoc' mam out of the fishes.

That's how you make nuoc mam

 

The way I make it is I grind up ginger in some sugar. I then cut slices of chillie and mix everything in the nuoc mam, which I water down with cold water.

I heard that other ppl uses other ingrediants like onions.

 

I thought you are asking people how to make nuoc mam. What the heo r u making?

 

Oh, I.c.
You want to make nuoc mam' chua.
The one that you usually eat with ca' nuong or 7 courses of beef.
Dont for get to grind the garlic too.

 

Well, in the first vietnamese thread, ppl posted THEIR way of making nuoc mam. someone posted a particular way that THEY made it and I just wanted to try it out.

VN_350z, thanks for your response though, how does your family make it?

 

The one that you use with ginger is called: nuoc mam gung. That's usually eat with steam duck or some shellfish. The other one that people use lemon/lime, water, 100% fish sauce, sugar, chilli pepper, and garlic is for bun(vermicelli, noodle), shellfish, and banh xeo, etc.

 

Hmm, thats good info. I didn't realize that there was certain nuoc mam for certain food.

On another topic, how do you say "password" in vietnamese?

 

All I wanna know is why the fug did the first Viet thread get deleted?

WTF?

 

bamyi,

password = kha^?u le^.nh

 

Thanks Danny

 

password = ma^t. ma~

 

hmmm.....ma^.t ma~ = code

 

= command
mat ma = password.

 

hmm...

command = chi? huy or me^.nh le^.nh

 

Thanks but it's too late, I already sent it overseas. Oh well.

Thanks anyways guys/gals