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Chin Su Nam Ngu Premium Fish Sauce (Vietnam) Best Seller 越南鱼露 500ml

RM 7.00
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500ml  total  weight 620gm

Fish sauce Fish sauce is a condiment made from fish coated in salt and fermented from weeks to up to two years.[1] 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.[2] Soy sauce is the vegetarian alternative to fish sauce.[1]

無論是家庭料理、或是外頭的餐廳,幾乎都會使用滋味酸甜的魚露來提味,例如泰式咖哩、打拋豬、越南春捲、河粉等知名的東南亞料理都會靠魚露提鮮。很有趣的是,魚露本身的味道並不討喜,很多台灣人無法接受那特殊的腥味,但其入菜之後卻吃不出起初的腥味,反而能大大增添美味!這全是因為經過發酵製成的魚露富含麩胺酸,有一股特殊的鮮味(umami),讓菜餚風味更醇厚。 魚露怎麼來? 傳統製作方式會把鮮魚(通常是鯷魚)和鹽巴以層層堆疊的方式放入缸子或木桶中醃漬,並把容器置於外頭經過白天日曬、晚上密封,讓微生物分解魚肉;經過數個月至半年以上,再過濾發酵後釋出的汁液,便是所謂的魚露。甜鱼露是越南餐桌上必备的蘸料,适合各式煎炸物,浇一勺在米饭上也是极好的



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