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nước mắm pha
/ˈnɨ́k mɐ̌m faː/
diluted fish sauce
Tôi thích dùng nước mắm pha loãng để nêm thức ăn.
I like to use diluted fish sauce to season food.
informal
A mixture of fish sauce (nước mắm) with water or other liquids to reduce its saltiness and intensity.
Bà nội thường pha nước mắm với chút đường và chanh để làm nước chấm.
Grandma often mixes fish sauce with a little sugar and lime to make dipping sauce.
Nước mắm pha không nên quá loãng, chỉ vừa đủ để không bị mặn gắt.
The diluted fish sauce shouldn't be too watery; just enough to avoid being overly salty.
Commonly used in Vietnamese home cooking to adjust the strength of fish sauce for dipping or seasoning.
Collocations
nước mắm pha loãngdiluted fish saucepha nước mắmto dilute fish saucenước chấm phadiluted dipping sauce
Synonyms
Antonyms
Related Phrases
Pro Tip
Adjusting dilution
Start with a small amount of water (e.g., 1 part water to 2 parts fish sauce) and taste as you go. Vietnamese fish sauce (like Red Boat or Phu Quoc) is already salty, so dilution is common but should be done gradually.
Gold Rule
Dilution ratio
A typical ratio for dipping sauce is 1:1 fish sauce to water, but this can be adjusted based on the dish. For example, dipping spring rolls (gỏi cuốn) often uses a 1:1 ratio, while grilled meats (like bò nướng) may use a stronger 2:1 ratio.
Word Origin
The phrase combines 'nước mắm' (fish sauce, a staple condiment in Vietnamese cuisine) with 'pha' (to mix/dilute). 'Nước mắm' itself derives from 'nước' (water/liquid) + 'mắm' (fermented fish paste). 'Pha' comes from French 'faire' (to make) but in Vietnamese means 'to mix' or 'to dilute'.
Usage Notes
In Vietnamese cooking, fish sauce is often diluted with water, lime juice, sugar, or vinegar to balance its strong umami and saltiness. The ratio varies by recipe and personal preference. Over-dilution can result in a bland taste, while under-dilution may be too intense.
Word Breakdown
nước
water/liquid
rootmắm
fermented fish paste
rootpha
to mix/dilute
verbTừ Điển Việt Anh