{"id":5906,"date":"2023-04-07T16:03:57","date_gmt":"2023-04-07T09:03:57","guid":{"rendered":"https:\/\/indochinapost.com\/en\/?p=5906"},"modified":"2023-04-07T16:03:57","modified_gmt":"2023-04-07T09:03:57","slug":"fish-sauce-delivery-to-korea-at-bargain-priced","status":"publish","type":"post","link":"https:\/\/indochinapost.com\/en\/fish-sauce-delivery-to-korea-at-bargain-priced\/","title":{"rendered":"Fish sauce delivery to Korea at bargain-priced"},"content":{"rendered":"

Fish sauce delivery to Korea at bargain-priced<\/h1>\n

Vietnam has long been famous for its unique cuisine. Each region will have its own dishes. <\/span><\/p>\n

If you are Vietnamese, you will never forget the unique taste of Vietnamese fish sauce. <\/span><\/p>\n

Indochina Express Domestic and International Mail and Cargo J.S.C provide fish sauce delivery to Korea!<\/span><\/p>\n

\"Fish
Fish sauce delivery to Korea at bargain-priced<\/figcaption><\/figure>\n

Fish sauce – a unique culinary feature of Vietnam<\/span><\/h2>\n

If you have ever traveled along the Vietnam, you will taste each type with its own unique flavor in each region. Indochina Express Domestic and International Mail and Cargo J.S.C will provide to you some typical Vietnamese fish sauce. <\/span><\/p>\n

1. Shrimp paste <\/span><\/strong><\/h3>\n

In terms of shrimp paste usage, in Vietnamese cuisine, mam tom serves both as a dipping sauce and a spice. The famous \u201cbun dau mam tom\u201d and \u201ccha ca La Vong\u201d would not have the right flavor if there is no shrimp paste. It is also the spice of other Vietnamese food<\/strong>\u00a0like \u201cgia cay\u201d and \u201cthit rang mam chung\u201d.<\/p>\n

\"Shrimp
Shrimp paste<\/figcaption><\/figure>\n

2. “Mam cay”<\/span><\/strong><\/h3>\n

If anyone can’t stand the smell of shrimp paste, they must be more alarmed by the flavor of fish paste. “Mam Cay” is made from fish and a species of crab that lives mainly in coastal areas. This sauce is half green and half brown, and the taste is much stronger than the shrimp paste. But if you overcome the initial guilt, many people have to admit that fish sauce is not only delicious but also very addictive.\u00a0<\/span><\/p>\n

3. Fermented Anchovy Dipping Sauce<\/span><\/strong><\/h3>\n

It is made from fish, but has a completely different processing method. If the fish sauce gets fish sauce from the water extracted from the fish body and salt, the Fermented Anchovy Dipping Sauce uses the whole fish carcass. After the process of salting and fermentation, the fish is mixed with some ingredients, such as herbs, aromatics, sugar, etc., to create a characteristic flavor.<\/span><\/p>\n

\"Fermented
Fermented Anchovy Dipping Sauce<\/figcaption><\/figure>\n

4.<\/span>Small-shrimp paste<\/strong><\/h3>\n

Small-shrimp paste<\/strong> which is made from small shrimp, but the color and taste are completely different from shrimp paste. <\/span>Small-shrimp paste has a moderately fishy taste, a light aroma, is not too salty, and has a pinkish-red color. This is an indispensable dish in the daily meal of the Hue people.<\/span><\/p>\n

\"Small-shrimp
Small-shrimp paste<\/figcaption><\/figure>\n

5. Salted Ba Khia<\/strong><\/h3>\n

\u2018Ba Khia\u2019 is one of the many specialties of Ca Mau province. The traditional craft of making salted fermented ba khia has been recognized as a national intangible cultural heritage. Rach Goc town in Ngoc Hien district is the place that makes the product known far and wide.<\/p>\n

6. Sour shrimp sauce<\/strong><\/h3>\n

Sour shrimp sauce (mam tom chua<\/em>) is a well-known speciality of Hue, the country’s former imperial capital. To make it, fresh medium-sized shrimps are cooked until they turn bright red and mixed with other ingredients to create a thick sauce.<\/p>\n

With its fusion of the sweet, rich taste of shrimp, pungent spiciness of chillies and galangal, and sourness from fermentation, the sauce is used in daily food along with white rice and slices of boiled pork.<\/p>\n

It is also an essential part of a unique Hue treat, the wet-cake roll with sour shrimp sauce, which is frequently sold on streets in the late afternoon.<\/p>\n

\"Sour
Sour shrimp sauce<\/figcaption><\/figure>\n

7. Fermented pickles<\/strong><\/h3>\n

Hue\u2019s fermented pickles (mam dua<\/em>) are a favorite in many Hue households for their crunchiness and large variety of flavors ranging from sour and spicy to salty and sweet. They are usually served with white rice.<\/p>\n

To create the pickles, the vegetables and fruits are washed, sliced into small pieces and soaked in salted water. They are then dried in the sun before being salted in jars with sugar, chilli powder, and salted fish.<\/p>\n

8. Small-anchovy sauce<\/strong><\/h3>\n

This sauce (mam ca ro<\/em>) is made from a small variety of anchovy that has softer bones and greater savoriness. The fish, after being washed in seawater, are salted in a ratio of six parts fish to one part salt before being left in a large jar for 30 days to ferment.<\/p>\n

Galangal, garlic and chillies are then added to create pungency. It is often served with boiled pork slices, sliced cucumber, fresh herbs, and figs.<\/p>\n

\u00a0Indochina Express Domestic and International Mail and Cargo J.S.C provide f<\/span>ish sauce delivery to Korea<\/h2>\n

With super cheap freight starting at only 70,000 VND\/1 kg, when you choose to send at Indochina Express Domestic and International Mail and Cargo J.S.C, you will receive: <\/span><\/p>\n