06-06-2005, 06:35 PM
About garum:
Though it is for heard, we all know that the garum was a sauce of fish realized by fermentation of the same one in vats with salty water and, today per today, it is lost as seasoning in west; nevertheless, in Vietnam a sauce of fish continues being realized, in concretly anchovies, which it is possible to use as substitute of the garum: it is a transparent liquid of color dark honey and strong smell of fish. If you are interested in obtaining it for the accomplishment of the plates, it meets facility in shops of oriental food, under Nuoc-nam's name.
Though it is for heard, we all know that the garum was a sauce of fish realized by fermentation of the same one in vats with salty water and, today per today, it is lost as seasoning in west; nevertheless, in Vietnam a sauce of fish continues being realized, in concretly anchovies, which it is possible to use as substitute of the garum: it is a transparent liquid of color dark honey and strong smell of fish. If you are interested in obtaining it for the accomplishment of the plates, it meets facility in shops of oriental food, under Nuoc-nam's name.
