Re: Marmite and other "unique" foods

Christophe writes:
>>>>>>
Barry Garcia wrote:
>
> grandsir@natlab.research.philips.com writes:
> >"if you want to make the recipe, just use
> >Nuoc-Nam that you can find nearly everywhere".
>
> Nuoc-Nam, hmm sounds Vietnamese. Right?
> Btw: if it's a fish sauce, then fish sauce is good in limited quantities.
> Definately adds flavor to rather boring dishes :).
        Yes, it is effectively Vietnamese (or Korean maybe? No, Vietnamese I
think, even if in France we tend to mix everything that comes from those
places. In France it's difficult to find a real Chinese restaurant for
example. Most of them are rather Chinese-Vietnamese restaurants). And
it's a sauce made with rotten fish, just like "garum". As I like very
tasty dishes (even more when the taste is rather "tough" or spicy), I
find Nuoc Nam very good indeed :) .
<<<<<<

Is this also known as Nam Pla (sp?), the Thai fish-sauce?  It seems to be about
the same sort of thing?  Very good in moderation, but a far less pleasant taste
than soy sauce if overindulged in, IMO.




Pb







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