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mẻ - Vietnamese fermented rice

Robert Lauriston | Jan 11, 201512:22 PM

I got a bunch of fresh dill in my CSA box so decided to try making the cha ca recipe from my Vietnamese cookbook. I was startled to see yogurt listed among the ingredients, reading the notes the author was using it as a substitute for mẻ, a souring agent made from fermented rice.

Does that exist around here?

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