Budu
From Wikipedia, the free encyclopedia
Budu is a sauce made from fermented anchovies. It is used as a flavouring and is normally taken with fish, rice and raw vegetables. In Viet Nam the preparation is known as nuoc mam.
A traditional condiment in the east coast of peninsular Malaysia Kelantan & Terengganu Malaysia, it is high in protein and uric acid content. Since it has a unique smell, some may find it less appealing.
A similar product, cencaluk is prevalent in Melaka.
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