Fish sauce is the familiar form of dots, stick and become an integral part of the meal in Vietnam. Sauce cup presence in the home leg simple meals to luxurious banquets in restaurants, hotels ...
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Part I: Exquisite Vietnamese fish sauce
If Westerners picky in processing, the Vietnamese sauce is equally exquisite sauce mixing. With Vietnam, fish is not merely a form of dots, but it also demonstrates the community and the level of meal size. Because the sauce bowl placed between the wheels everyone to use so it becomes a measure of the standard quartet, educational level of each person.
Rice cooker at the top tray and cup sauce between the wheels is a symbol of simplicity and subtle in Vietnamese cuisine: rice is the essence of the land, fish sauce is extracted from the country's elite. This also represents a balance of yin and yang of the Vietnamese diet. In the sauce, the sauce is a sauce in the mainstream of Vietnamese cuisine. Good food or bad sometimes be determined by the quality cup of sauce.
Sauce is a condiment rich in protein for food warehouses, fried, cooked and sauce is what comes to the dish steamed, boiled ... It seems that the cup is a typical sauce, it makes other Vietnamese dishes with other ethnic dishes.
From pure fish sauce to add some spices like garlic, chilli, sugar ... we have many different sauces to suit each dish. Kind of sauce to go with it. Though delicious dishes anywhere but if the sauce is bad people will not be able to enjoy also feel all its inherent flavor. In contrast only a meager meal with boiled vegetable plate, but tinged cup chili sauce, garlic, add a few drops of lemon squeezed for many people, also no less delicious taste with varying customs.
Not too salty, not too sour, not too spicy, not too sweet, the financial situation of the chefs reducers have contributed to bringing unique identity for Vietnamese cuisine. Sauce not only make Vietnamese people always remember the hometown flavor but also makes the familiar foreigners can not forget her unique taste.