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Nuoc-Mam
(english) In Viet-Nam and Cambodia, fermented fish sauce, clear amber in color, made by fermenting small sea or freshwater fish (Clupeidae, Carangidae, etc.) stacked in alternative layers of salt, flavoring ingredients and spices added. The decanting of the digestible enzymes takes several months. Also dried. Similar product in Japan is Shottsuru. (See also: Shottsuru)

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