{"id":14419,"date":"2022-04-05T12:13:48","date_gmt":"2022-04-05T05:13:48","guid":{"rendered":"https:\/\/vietnam-destinations.com\/en\/famous-specialty\/pa-mam-yen-bai\/"},"modified":"2022-04-05T12:26:59","modified_gmt":"2022-04-05T05:26:59","slug":"pa-mam-yen-bai","status":"publish","type":"famous-specialty","link":"https:\/\/vietnam-destinations.com\/en\/famous-specialty\/pa-mam-yen-bai\/","title":{"rendered":"Pa Mam – Yen Bai"},"content":{"rendered":"

Mam is the name<\/font><\/font><\/strong>  of Thai fish sauce dish. <\/font>Based on the size classification of fish for making fish sauce, people are divided into two types:  <\/font><\/font>mam di <\/font><\/font><\/strong> (small fish)<\/font><\/font><\/em> ,  <\/font><\/font>pa mam <\/font><\/font><\/strong> (big fish)<\/font><\/font><\/em> . <\/font>Pam can be made with many types of fish, but pam from field fish is considered the most delicious.<\/font><\/font><\/p>\n

\"Summary<\/p>\n

A batch of pa mam normally goes through two stages:  <\/font><\/font>weaving<\/font><\/font><\/em>  and  <\/font><\/font>catching<\/font><\/font><\/em> . <\/font>The fish, after being locked 3-4 times to clean the mud, are placed in a jar with many layers of fish – salt (weaving). <\/font>When the ingredients release water, they boil it and then pour it back into the jar. <\/font>Up to 3 times, add the seasoning and then seal the jar and store it in a dry place. <\/font>Depending on the type of fish, the incubation period ranges from 6 months to 3 years.<\/font><\/font><\/p>\n

The pam mam dish<\/font><\/font><\/strong>  meets the requirements when the whole jar is not fishy, \u200b\u200bthe red fish is not crushed, the bones are soft. <\/font>Pam can be used with wild vegetables for more flavor. <\/font>In addition, this plum can be used directly or cooked.<\/font><\/font><\/p>\n

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