{"id":14783,"date":"2022-04-07T21:53:27","date_gmt":"2022-04-07T14:53:27","guid":{"rendered":"https:\/\/vietnam-destinations.com\/en\/famous-specialty\/mam-nhum-my-an-binh-dinh\/"},"modified":"2022-04-07T23:51:05","modified_gmt":"2022-04-07T16:51:05","slug":"mam-nhum-my-an-binh-dinh","status":"publish","type":"famous-specialty","link":"https:\/\/vietnam-destinations.com\/en\/famous-specialty\/mam-nhum-my-an-binh-dinh\/","title":{"rendered":"My An Nhum Sauce \u2013 Binh Dinh"},"content":{"rendered":"
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Top 10 Binh Dinh specialties – Eat once, remember for a lifetime (Photo: Collectibles)<\/font><\/font><\/figcaption><\/figure>\n<\/div>\n

One of Binh Dinh’s specialties, strange and strange, but only “addicted” to eating is nothing but My An Nhum, made from black, thorny and stout Nhum species.<\/font><\/font><\/p>\n

Nhum has many types, to salt the fish sauce must be black Nhum. <\/font>The way to prepare it is as follows: Cut the sharp thorns around the urchin, then cut a hole in the mouth of the urchin, deftly take the meat of the urchin into the crock pot, sprinkle a little salt on top, and then bury it in the kitchen. ash or “Giang” sunny from 10 to 15 days.<\/font><\/font><\/p>\n

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\"\u0110\u1eb7c
Top 10 Binh Dinh specialties – Eat once, remember for a lifetime (Photo: Collectibles)<\/font><\/font><\/figcaption><\/figure>\n<\/div>\n

The fish sauce is ripe, pureed and melted, viscous, opaque red, fragrant. <\/font>Nhum sauce is not as popular as other types of fish sauce, so many times, even money can’t buy it because they don’t know where to sell it, or people who have it just use it to treat valuable guests or give it to their loved ones.<\/font><\/font><\/p>\n

Suggested buying point: <\/font><\/font><\/strong> Phung Nga Store <\/font><\/font>
Address: <\/font><\/font><\/strong> 61 Vu Bao, City. <\/font>Quy Nhon<\/font><\/font><\/p>\n

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