In Vietnam, it is called nuoc nam, in Thailand, nam pla, and in the Philippines, patis. It has a very pungent, salty taste, and is an essential ingredient in many dishes in these and neighboring countries.
nuoc mam See fish sauce.
oyster sauce Notes: This Cantonese dipping sauce is both sweet and salty. Look for bottles of it in Asian markets and large supermarkets.
Nuoc Mam - See "Fish Sauce."
Nusskuchen - [German] Nutcake.
Nutella - A commercial brand of gianduja. This is a creamy paste of chocolate and hazelnuts treasured in Italy.
Nuoc Cham - A Vietnamese fish sauce mixed with chiles, garlic, lime juice, and ginger.
Okra - Brought to the Americas from Africa, these green pods are mainly used in Southern U.S. dishes.
Nuoc Mam: Clear salty golden sauce made from fish or shrimp.
Nyama Ne Nyemba (Zimbabwean): This is a dish of steak and bean stew.
Nyar (Hungarian): Summer ...
Nuoc-Mam - This is a Vietnamese fish sauce made with fermented fish or shrimp. Another name for this is nam pla.
Nutella - A commercial brand of gianduja. This is a creamy paste of chocolate and ...
Vietnamese nuoc cham [nÆ°á"›c chấm] is an everyday sauce simply made from lime juice, sugar, the ubiquitous fish sauce (nuoc mam [nÆ°á"›c mắm]) and a dash of garlic and fresh chile.
Fish sauce may be called nuoc mam, nam pla, patis, or bagoong monamon, depending on the nation. Asian cuisine also includes a family of fermented fish pastes and seasonings which are all related to fish sauce.
Ingredients - Fish Sauce
Fish Sauce - Nuoc Mam - a Definition of Fish Sauce and Recipes Using Fish S...
Fish Sauce
Fish Sauce -Thai Fish Sauce
Red Wine Braised Perch with Olives & Sun Dried Tomatoes ...
Griddled aubergine salad with nuoc cham
By Simon Rimmer
Desserts
Coconut ice cream
By Neneh Cherry and Andi Oliver ...
Chinese brands are often labeled "fish gravy" or "fish sauce," while it is called "nuoc mam" in Vietnam and "nam pla" in Thailand. However, they are all basically the same product, although the Thai and Vietnamese brands are considered superior.
Fish sauce is a popular Southeast Asian seasoning prepared from salted, fermented fish, usually anchovies. The thin amber sauce is known variously as nuoc mam in Vietnam, nam pla in Thailand, and patis in the Philippines.
The Cambodian version nam pla, is considered the finest, and has the richest flavor. The Vietnamese variety, nuoc mam, most widely available, is milder. The different varieties are interchangeable. Available in Oriental, Asian and some supermarkets.
Nam Pla is Thai fermented fish sauce; Nuoc Mam to the Vietnamese
Nantua Sauce is a classic French sauce made by combining béchamel sauce with crayfish butter, creme fraiche and garnished with minced lobster or crayfish tails.
Goi-Ga: chicken salad
Mien: bean thread
Nam: water, broth, sauce, or juice
Nuoc Mam: fermented salted fish sauce
Pho: beef noodle soup served with sprouts, herbs, chilis, and lime ...
It can be graded A - C in quality, and this grading is affected by the concentation of fish in the sauce. The Thai version in paler that the Vietnamese version. Used in cooking, dipping sauces and dressings. Also known as: nam pla (Thail), nuoc mam ...
nuoc mam (Vietnam ) Fermented fish sauce, salty and pungent, related
to nam pla and patis.
Nuss (Ger.) Nut, walnut.
 See also: Sauce, Fish sauce, Fish, Cooking, Nuoc mam
  
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