Nước mắm | Wikipedia audio article
Channel: wikipedia tts
Date: 2018-12-10

This is an audio version of the Wikipedia Article:
Nước mắm


00:00:42 1 History
00:00:51 1.1 Asia
00:02:12 1.2 Europe
00:03:49 2 Ingredients and manufacture
00:05:18 2.1 Grades
00:05:47 3 Regional variations
00:05:57 3.1 Southeast Asia
00:06:34 3.1.1 Burma
00:06:46 3.1.2 Cambodia
00:07:02 3.1.3 Indonesia
00:07:23 3.1.4 Laos
00:07:40 3.1.5 Philippines
00:08:22 3.1.6 Thailand
00:10:20 3.1.7 Vietnam
00:12:16 3.2 East Asia
00:12:24 3.2.1 China
00:12:42 3.2.2 Japan
00:13:11 3.2.3 Korea
00:13:46 3.3 Europe



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SUMMARY
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Fish sauce is a condiment made from fish coated in salt and fermented from weeks to up to two years. It is used as a staple seasoning in various cuisines in Southeast and East Asia, particularly Indonesian, Burmese, Cambodian, Filipino, Thai, Lao, and Vietnamese.  Upon widespread recognition of its ability to impart a savory umami flavor to dishes it has become embraced globally by chefs and home cooks.
Fish sauce is both added to dishes as a seasoning and used as a base in dipping sauces. The umami flavor in fish sauce is due to its glutamate content.  Soy sauce is regarded by some in the West as a vegetarian alternative to fish sauce.