Mam is the name of Thai fish sauce dish. Based on the size classification of fish for making fish sauce, people are divided into two types: mam di (small fish) , pa mam (big fish) . Pam can be made with many types of fish, but pam from field fish is considered the most delicious.
A batch of pa mam normally goes through two stages: weaving and catching . The fish, after being locked 3-4 times to clean the mud, are placed in a jar with many layers of fish – salt (weaving). When the ingredients release water, they boil it and then pour it back into the jar. Up to 3 times, add the seasoning and then seal the jar and store it in a dry place. Depending on the type of fish, the incubation period ranges from 6 months to 3 years.
The pam mam dish meets the requirements when the whole jar is not fishy, the red fish is not crushed, the bones are soft. Pam can be used with wild vegetables for more flavor. In addition, this plum can be used directly or cooked.
Source: Collected internet.
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