Re: Marmite and other "unique" foods

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". I don't remember if we
> >actually made one of those recipes, but what I know is that I love
> >Nuoc-Nam! :)
>
> Nuoc-Nam, hmm sounds Vietnamese. Right? Anyway I'm surprised that if it is
> Vietnamese I havent come across it yet since this area has a large number
> of Vietnamese immigrants (mebbe I have but it was under another name).
> 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 :) .

--
        Christophe Grandsire

        Philips Research Laboratories --  Building WB 145
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        Phone:  +31-40-27-45006
        E-mail: grandsir@natlab.research.philips.com