fish, and not a dish, but a Vietnamese like sauce serves. You can't tell the bowl of tan, it dipped in Vietnam women figure, but the "secret" hunger. It is Lucy, fish, long-term use if women nourishing can youth forever. Therefore, in Vietnam, it is the women. Not everyone
fish smell, more people say nasty and reaction and making, but on the food sent entry, is a delicious, and also the lingering can grasp the Vietnamese more "beauty".
fish in the way for long time, focus on the essence of fish, high nutritional value. It is very complex processing complex. The fish will be put into fresh season with the feet, fish baskets to trample on, besides, clean viscera after load, the fish to manufacture large barrel, add salt, apply within the barrel in a small tubes placed into another 5 days in the barrel, the empty barrels into the fish sauce, fish barrels full flow back then, so repeatedly, and finally outflow of fish sauce is 100%. Fish Will fish home into juice or big drum, on the hot excepted exposure to sunlight about 20 days, keeping out. The manufacturing process of fish, need five or six months. Will fish in a cool and dry place, keep, not a bad years. Once upon a time, in Vietnam, almost every country, but now I have the factory homemade mass production.
accesses the most delicious fish can mix, if the dew formula when chili, sugar, vinegar (or lemon), garlic, water, it is possible that improper proportion of fish flavor. All nationalities in Vietnam, 'the "tian fish", as well as the PoFuChengMing breeds of ethnic groups.