Full of Flavor – and Salt
Many Local Variants
“The Vietnamese favor Nuoc Mam, a strong fish ketchup rich in amino acids, salts and phosphorus which compensates for the low nutriti9onal value of the rice.” — Miriam Ferrari 
Fish ketchup, Signora? Rich in amino acids? Maybe, but certainly rich in salt. And how about the low nutritional value of the rice? Some of these things may have been lost in translation and only the editors at Mondadori will ever know the whole story..
In Southeast Asia, the chief salter is a sauce made from fermented fish, commonly known as Patis in the Continue reading