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Fish
sauce (nuoc mam)
Fish
sauce is a thin, salty sauce made from
fermented fish and water. It's used extensively
in Vietnamese cooking as a seasoning and condiment.
It's also an essential ingredient in nuoc
cham dipping sauce.
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Shrimp
paste (mam tom)
Shrimp
paste is a dense, pungent paste made
from fermented shrimp which adds a distinctive
taste to various Vietnamese dishes.
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Soy
sauce
Soy
sauce which is made from fermented
soy beans, is used as a seasoning and condiment
in northern Vietnam.
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Sesame
oil
Sesame
oil is used as a flavoring oil rather
than a cooking oil in Vietnamese dishes. It
has a strong sesame quality, so only a small
amount is enough to add a delicious nutty taste.
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Hoisin
sauce
Hoisin
sauce is a reddish-brown sweet and savory
sauce made from fermented soy beans, spices
and sugar. It is used in sauces, as a condiment
and to glaze fish and meats.
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Noodles
Noodles
of all
kinds are eaten and enjoyed throughout Vietnam,
but rice noodles and bean thread (cellophane)
noodles are particularly popular. A common way
Vietnamese enjoy noodles is in hearty soups
such as Pho
bo.
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Rice
Rice
is eaten extensively throughout Vietnam (and
is also used to make rice noodles). Typically
long-grain rice is used.
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Rice
paper
Rice
paper is made from rice flour and is
used for making rice
paper rolls.
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Peanuts
Peanuts
are ground down into a paste and added to braises,
soups and noodle dishes, or crushed and sprinkled
over foods at the end of the cooking process
to add texture.
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Black
pepper
Black
pepper is used to add flavor and heat
to soups, sauces and marinades.
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Peanut
oil
Peanut
oil is used for cooking dishes like
stir-fries and fried rice. As peanut oil can
withstand high temperatures, it's also good
for deep-frying.
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Five
spice powder
Five
spice powder is a fragrant blend of
ground cinnamon, cloves, star anise, Szechwan
pepper and fennel. It's used to add flavor and
pungency to noodle dishes, stir-fries, braises,
soups and sauces.
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Bamboo
shoots
Bamboo
shoots are the edible shoots from a
bamboo plant. They are typically yellowish in
color and add a crunchy texture to a variety
of Vietnamese dishes. Sliced canned bamboo shoots
are the most convenient to use.
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