Buy mắm ca cơm online

Mắm ca cơm is a traditional Vietnamese fermented fish sauce. It's made from anchovies with salt and is often used as a condiment for cooking or dipping.

Mắm ca cơm has a unique taste - it is salty, highly aromatic and has a deep umami flavor.

Mắm ca cơm is rich in proteins and is a good source of vitamins and minerals. However, it also contains high levels of sodium so it should be used moderately.

Mắm ca cơm should be stored in a cool, dry place away from direct sunlight. Once opened, it should be kept in the refrigerator.

Mắm ca cơm is often used in many Asian dishes such as Bún mắm, cơm tấm, and it can also be used as a dipping sauce for meats, fish, and vegetables.

Yes, mắm ca cơm contains fish, a common allergen for some individuals.

Good substitutes for mắm ca cơm include other types of fish sauces, soy sauce, or Worcestershire sauce, depending on the dish.

You can buy it at Weee! Asian Market, www.sayweee.com.

Mắm ca cơm is made by salting fresh anchovies and leaving them to ferment in ceramic jars under sunlight. The process usually lasts several months.

Mắm ca cơm is used as a condiment in many Vietnamese dishes. It can be used to marinate meats, add flavor to soups, or mixed with chili and lime as a dipping sauce.

Unopened bottles of mắm ca cơm can last for a few years when stored in a cool, dry place. Once opened, it should be refrigerated and consumed within a year.

Yes, mắm ca cơm is safe to eat raw. However, it may be overpowering for some palates and is often used as an ingredient in cooking or as a part of dipping sauces.

No, mắm ca cơm is not vegetarian or vegan as it is made from fermented fish.

Generally, mắm ca cơm is gluten-free. However, it's always best to check the label for any potential added ingredients that could contain gluten.

Mắm ca cơm is pronounced as 'mam ka kom'.

Yes, pregnant women can consume mắm ca cơm. However, due to its high sodium content, it should be eaten in moderation.