Talk:Nước chấm

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Food and drink

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Deletion?

Wikipedia is not a recipe book. Shouldn't this be deleted?Avalon 05:34, 15 February 2006 (UTC)[reply]

I agree with you indefinitely that it's not a recipe book, however this particular sauce is almost essential to Vietnamese cuisine and is accompanied with many of the dishes Vietnamese cuisine is most well known for. It's almost on the same par as fish sauce itself.

I concur. Since the recipe is simple, and the condiment is relevant to Vietnamese culture, I don't see anything more wrong with its inclusion than that of pound cake or salt & pepper. 72.0.105.3 06:56, 24 December 2006 (UTC)[reply]

I like this recipe, get off deletion nyg — Preceding unsigned comment added by 83.5.123.232 (talk) 07:43, 15 January 2024 (UTC)[reply]

Inadequacy of Title - Possible Merging

This a poor catigorisation of information. As both a vietnamese-raised person and a professional cook in that field, as well as a native english-speaker, I have to say that "Nước chấm" just means "dipping sauce", and does not specifically refer to the variation of prepared fish sauce often used for such dipping purposes, and whose recipe is shown in this article - although it often does, the phrase "Nước chấm" can and does also refer to soy sauce-based dipping sauces, peanut sauces, fermented soy- and fish-based dipping sauces. As an infrequent contributor to Wikipedia, I don't know if this should be merged with the "Nước mấm/Fish sauce" article, as a version of prepared fish sauce distinct, or at least traditional, to Vietnam.

Sorry if I sound a little wordy and/or defensive. 16:45, April 19 2007

Pronunciation

Could someone with some Vietnamese language experience add an IPA pronunciation for the title of this article? ralmin 12:53, 11 November 2007 (UTC)[reply]

I can't get IPA symbols to appear in my browser, so I won't try to put it together here.

The sequence is:

Alveolar nasal

Close-mid back unrounded vowel

Close-mid central unrounded vowel

Voiceless labial-velar plosive

Voiceless retroflex plosive

Close-mid central unrounded vowel

Bilabial nasal

That's approximately "noo-ukp chum" in English phonetics. 24.2.48.202 (talk) 20:19, 10 June 2008 (UTC)[reply]

Even better, can we get an audio file of someone saying it accurately? :o) — OwenBlacker (Talk) 21:19, 30 September 2015 (UTC)[reply]

Chili

Are there chilies in nuoc cham? Badagnani (talk) 16:52, 29 June 2008 (UTC)[reply]

WikiProject Food and drink Tagging

This article talk page was automatically added with {{WikiProject Food and drink}} banner as it falls under Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 10:23, 3 July 2008 (UTC)[reply]

Wrong title

Nước chấm is the Vietnamese term doesn't only refer to fish sauce mixed with lime juice and chilli, garlic (this one written in this article is actually nước mắm chanh tỏi ớt. Nước chấm is used for all king of condiment sauce. Nước means water and chấm means dip. So, we can use this word for any Vietnamese dipping sauce. There are a lot of nước chấm: nước mắm gừng, nước mắm me...

I suggest we change this title.

Neweco (talk) 15:30, 13 September 2008 (UTC)[reply]

Really? But the one we describe in this article seems so much to be the "default" version because that's the term people use for this most common kind. Badagnani (talk) 19:59, 13 September 2008 (UTC)[reply]

imo, there isn't one widely used name. by default a lot of viet ppl will just refer to it as nuoc mam although it is obviously a diluted sauce version. when i was growing up the way we distinguished it from regular nuoc mam was to call it "nuoc mam ngot" (or sweet fish sauce). I think nuoc cham works as a general term since it's been used in so many publications regarding viet food —Preceding unsigned comment added by 165.196.97.62 (talk) 23:03, 26 February 2009 (UTC)[reply]