nước mắm

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See also: nuoc mam

Vietnamese[edit]

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Etymology[edit]

nước ‎(water) +‎ mắm ‎(salted fish)

Pronunciation[edit]

Noun[edit]

nước mắm

  1. A light brown, watery fish sauce used in Vietnamese cookery.
  2. A mixture of this sauce with water, lemon juice, sugar, and various seasonings such as garlic and black pepper.

Synonyms[edit]

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