"Clarence" wrote in message
ink.net...
Types, uses, brands, cost, etc.? Recipes?

Thanks, Clarence



For Thai and Vietnamese recipes, I have found that the clear light colored
Thai Golden Boy nuoc mam is very satisfactory. It is more expensive than the
cheaper opaque and smelly sauces but for making the quintessential nuoc cham
sauce, there is nothing else I would use.


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James V. Silverton
Potomac, Maryland, USA