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nước tôm
/nɨ́ək tɤ̀m/
shrimp broth
Mẹ nấu một nồi nước tôm thơm ngon cho bữa tối.
Mom cooked a pot of fragrant shrimp broth for dinner.
formal
A broth made by simmering shrimp shells and heads in water, often used as a base for soups or sauces.
Nước tôm là nguyên liệu quan trọng trong nấu ăn Việt Nam.
Shrimp broth is an important ingredient in Vietnamese cooking.
Bà ngoại thường nấu nước tôm để nấu canh chua.
Grandma often cooks shrimp broth for sour soup.
Nước tôm is distinct from plain shrimp stock as it often includes additional aromatics like lemongrass, shallots, and peppercorns.
Collocations
nấu nước tômto cook shrimp brothnước tôm ngọtsweet shrimp brothnước tôm đặcthick/concentrated shrimp broth
Synonyms
Related Phrases
Pro Tip
How to make nước tôm at home
Simmer shrimp shells and heads in water with aromatics (lemongrass, shallots, peppercorns) for 20-30 minutes. Strain and use immediately or freeze for later. Avoid boiling too long as it can turn bitter.
Gold Rule
Storage
Homemade nước tôm keeps for 3-4 days refrigerated or 3 months frozen. Always bring to a boil before use if stored.
Word Origin
Compound of 'nước' (water/broth) + 'tôm' (shrimp). The term reflects the traditional Vietnamese practice of using shrimp shells as a flavor base in cooking.
Usage Notes
Nước tôm is commonly used in dishes like bún riêu, canh chua, and hủ tiếu. It can be made quickly by boiling shrimp shells or more slowly for deeper flavor. Store-bought versions are widely available but homemade is preferred for authenticity.
Word Breakdown
nước
water/broth
roottôm
shrimp
rootTừ Điển Việt Anh