nước mắm

== Vietnamese == === Etymology === nước (“water”) +‎ mắm (“salted fish”) === Pronunciation === (Hà Nội) IPA(key): [nɨək̚˧˦ mam˧˦] (Huế) IPA(key): [nɨək̚˦˧˥ mam˦˧˥] (Saigon) IPA(key): [nɨək̚˦˥ mam˦˥] === Noun === nước mắm A light brown, watery fish sauce used in Vietnamese cookery. A mixture of this sauce with water, lemon juice, sugar, and various seasonings such as garlic and black pepper. ==== Synonyms ==== (mixture with water etc.): mắm pha (mixture with water etc.): nước chấm ==== Related terms ==== mắm tôm === References === "Southeast Asian American Food Habits" (1980), U.S. Department of Agriculture Food and Nutrition Service, p. 6