nước mắm

See also: nuoc mam and nuoc-mam

Vietnamese

nước (“water”) +‎ mắm (“salted fish”)

nước mắm

A light brown, watery fish sauce used in Vietnamese cookery.
A mixture of this sauce with water, lemon juice, sugar, and various seasonings such as garlic and black pepper.

"Southeast Asian American Food Habits" (1980), U.S. Department of Agriculture Food and Nutrition Service, p. 6

单词	nước mắm
释义	nước mắm See also: nuoc mam and nuoc-mam Vietnamese Etymology nước (“water”) +‎ mắm (“salted fish”) Pronunciation (Hà Nội) IPA^(key): [nɨək̚˧˦ mam˧˦] (Huế) IPA^(key): [nɨək̚˦˧˥ mam˦˧˥] (Hồ Chí Minh City) IPA^(key): [nɨək̚˦˥ mam˦˥] Noun nước mắm A light brown, watery fish sauce used in Vietnamese cookery. A mixture of this sauce with water, lemon juice, sugar, and various seasonings such as garlic and black pepper. Synonyms (mixture with water etc.): mắm pha (mixture with water etc.): nước chấm Related terms mắm tôm References "Southeast Asian American Food Habits" (1980), U.S. Department of Agriculture Food and Nutrition Service, p. 6
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