Catching Fishes to make fish sauce I Rolling Rice-paper I Rural life I Countryside

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Vietnamese fish sauce, or fish sauce, is a condiment that has been an integral part of Vietnamese cuisine for centuries. It's made through a natural fermentation process that gives it a unique, umami-rich flavor. This dark, salty liquid is a staple in many Vietnamese dishes, adding depth and complexity to everything from pho to spring rolls.
To make fish sauce, fresh fish, are combined with salt. The mixture is then left to ferment for several months, or even years, in a warm, humid environment. During this time, naturally occurring bacteria break down the fish proteins, creating a savory, umami-packed liquid. The result is a complex and flavorful condiment that is prized for its ability to enhance the taste of other foods.
-These rolls are made with thin rice paper wrappers filled with a mixture of fresh shrimp, herbs, and vegetables. The shrimp are typically cooked until tender and lightly seasoned. Popular herbs and vegetables include lettuce, mint, and cucumber. The rolls are then dipped in a tangy fish sauce for added flavor. Vietnamese shrimp spring rolls offer a perfect balance of textures and flavors, making them a popular choice among both locals and foreigners.
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