nước mắm ớt
/nɯək mâm ɔt/A spicy fish sauce commonly used as a dipping sauce or condiment in Vietnamese cuisine, made by mixing fish sauce with chili peppers, garlic, and sometimes lime or sugar.
Món này ngon nhất khi ăn kèm nước mắm ớt.
This dish is best when eaten with spicy fish sauce.
Nước mắm ớt là gia vị không thể thiếu trong bữa ăn Việt Nam.
Spicy fish sauce is an indispensable condiment in Vietnamese meals.
This sauce is a staple in Vietnamese cooking, often served with grilled meats, spring rolls, and noodle dishes.
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💡Pro Tip
Adjusting Spiciness
You can control the spiciness by adding more or fewer chili peppers when making the sauce at home.
⚡Gold Rule
Balancing Flavors
A good nước mắm ớt should balance the saltiness of the fish sauce with the heat of the chili peppers and the tanginess of lime.
📖Word Origin
Derived from the combination of 'nước mắm' (fish sauce) and 'ớt' (chili pepper), reflecting its spicy flavor profile.
📝Usage Notes
This sauce is typically homemade or purchased pre-made in Vietnamese markets. The spiciness level can vary based on personal preference.