nuoc mam (nwôkʹ mämʹ) n.
A pungent, salty liquid made from fermented anchovies or other fish, used as a seasoning and condiment in Southeast Asian cuisine. Also called fish sauce.
  [Vietnamese nuóc mám, pickling brine, fish sauce : nuóc, water + mám, salted fish.]

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Universalium. 2010.

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