Nước mắm, the fermented fish sauce, VNM
Nước mắm, the fermented fish sauce, is made by pressing fish that has been fermented with salt. The authentic nước mắm is made exclusively from anchovies, although in some regions, other types of fish are added. Vietnamese fishermen go on multi-day fishing trips to supply anchovies to nước mắm makers. The anchovies are stored in large barrels or jars, with the type of wood carefully selected, as it imparts a unique color to the brine produced after at least one year of fermentation.
Nước mắm, the fermented fish sauce, VNM
Nước mắm, the fermented fish sauce, is made by pressing fish that has been fermented with salt. The authentic nước mắm is made exclusively from anchovies, although in some regions, other types of fish are added. Vietnamese fishermen go on multi-day fishing trips to supply anchovies to nước mắm makers. The anchovies are stored in large barrels or jars, with the type of wood carefully selected, as it imparts a unique color to the brine produced after at least one year of fermentation.