mỡ nước

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The Vietnamese word "mỡ nước" refers to a type of liquid fat, specifically the fat that is rendered from animal sources, often used in cooking. It is similar to what is known in English as "lard."

Basic Explanation:

• Meaning: "Mỡ nước" is the liquid fat that comes from cooking meat, especially pork. It can be used for frying or as a base for certain dishes.
• Usage: In Vietnamese cuisine, "mỡ nước" is commonly used to add flavor and richness to various dishes, especially in traditional recipes.

Example:

• When preparing a dish like "bánh chưng" (a traditional Vietnamese rice cake), "mỡ nước" can be added to enhance the flavor of the pork filling.

Advanced Usage:

• In more advanced culinary contexts, "mỡ nước" can be used to make sauces or as a cooking medium to impart a deep, savory flavor to vegetables and meats.

Word Variants:

• "Mỡ": This word alone means "fat" or "grease."
• "Nước": This means "water" but in this term refers to the liquid state of the fat.

Different Meanings:

• While "mỡ nước" specifically refers to liquid fat, the term "mỡ" can also refer to fat in general, including solid fats or grease.

Synonyms:

• "Dầu ăn": This means cooking oil, although it is not the same as "mỡ nước," it is used for similar cooking purposes.
• "Mỡ động vật": This means animal fat, which can refer to any kind of fat derived from animals.

Cultural Note:

In Vietnamese cooking, using "mỡ nước" is traditional and is often preferred for its flavor compared to using vegetable oils. It reflects the emphasis on rich, hearty flavors in many Vietnamese dishes.

Academic

1. Liquide lard