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Title: Fish sauce (Nước mắm)
Original Title: Neuc-num
Volume and Page: Vol. 11 (1765), p. 114
Author: Unknown
Translator: Sean Takats [George Mason University]
Subject terms:
Cooking
Original Version (ARTFL): Link
Rights/Permissions:

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URL: http://hdl.handle.net/2027/spo.did2222.0002.783
Citation (MLA): "Fish sauce (Nước mắm)." The Encyclopedia of Diderot & d'Alembert Collaborative Translation Project. Translated by Sean Takats. Ann Arbor: Michigan Publishing, University of Michigan Library, 2012. Web. [fill in today's date in the form 18 Apr. 2009 and remove square brackets]. <http://hdl.handle.net/2027/spo.did2222.0002.783>. Trans. of "Neuc-num," Encyclopédie ou Dictionnaire raisonné des sciences, des arts et des métiers, vol. 11. Paris, 1765.
Citation (Chicago): "Fish sauce (Nước mắm)." The Encyclopedia of Diderot & d'Alembert Collaborative Translation Project. Translated by Sean Takats. Ann Arbor: Michigan Publishing, University of Michigan Library, 2012. http://hdl.handle.net/2027/spo.did2222.0002.783 (accessed [fill in today's date in the form April 18, 2009 and remove square brackets]). Originally published as "Neuc-num," Encyclopédie ou Dictionnaire raisonné des sciences, des arts et des métiers, 11:114 (Paris, 1765).

Nước mắm is the name given in Tonkin to a rather unique sauce the Tonkinese commonly use in their dishes. To make it, they macerate little fish and especially shrimp in heavily salted water. When all has been reduced to a sort of slurry, it is passed through a cloth and the liquid part is the nước mắm . It is said that Europeans become accustomed enough to this type of sauce.