Question

Match List-I with List-II
{|l|l|} List-I & List-II
(A). Pla-ra & (I). Fish sauce
(B). ngapi & (II). Cooked Marinate
(C). Paksiw & (III). Lactic acid fermented product
(D). Nuoc-mam & (IV). Paste fishery product

• (A) - (I), (B) - (II), (C) - (III), (D) - (IV)
• (A) - (III), (B) - (IV), (C) - (II), (D) - (I)
• (A) - (IV), (B) - (I), (C) - (II), (D) - (III)
• (A) - (III), (B) - (IV), (C) - (I), (D) - (II)

Hint:

Nuoc-mam is internationally recognized as Vietnamese fish sauce (D - I), which helps narrow down the correct options immediately.

Answer 1

The Correct Option is B

Step 1: Understanding the Concept:
This matching question covers traditional and regional fermented and processed fishery products from South and Southeast Asia.

Step 2: Detailed Explanation:
- (A) Pla-ra (Thailand): A traditional lactic acid fermented fish product (III) processed with salt and rice bran or roasted rice powder.
- (B) Ngapi (Myanmar): A traditional paste fishery product (IV) made from fermented fish or shrimp.
- (C) Paksiw (Philippines): A culinary dish in which fish is cooked in vinegar, garlic, and spices, classified as a cooked marinate (II).
- (D) Nuoc-mam (Vietnam): A clear, amber-colored fish sauce (I) obtained from the prolonged fermentation of salted anchovies.

Step 3: Final Answer:
The matching is (A)-(III), (B)-(IV), (C)-(II), (D)-(I), corresponding to Option (B).