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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