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