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Fish sauce

post #1 of 17
4/10/09 at 10:40am
Thread Starter 
So I find myself throwing a bit of fish sauce into practically everything.

Scramble eggs
Soups
Pasta dishes
Meats, especially chicken
Vegetables

I'm using it instead of salt, almost. I use the three squid brand.
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post #2 of 17
4/10/09 at 10:52am
I use it a lot also, especially in sauces. It's that secret ingredient that I never tell people is in what they're eating. Nothing grosses people out more than knowing fish sauce is in their pasta sauce. But, fish sauce really adds this complex flavor to things that one can't readily identify. I'm a fan.
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post #3 of 17
4/10/09 at 12:32pm
Quote:
Originally Posted by lee_44106 View Post
So I find myself throwing a bit of fish sauce into practically everything.

Scramble eggs
Soups
Pasta dishes
Meats, especially chicken
Vegetables

I'm using it instead of salt, almost. I use the three squid brand.

Most Americans do not know about fish sauce. I can only take it in small quantities. My wife uses it on almost everything. Fish sauce and a tad bit of oyster sauce on steak tastes awesome.

When my friends find out how fish sauce is made, they are terrified!
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post #4 of 17
4/10/09 at 1:27pm
It's fantastic stuff alright. Closest the Western world used to get was Worecester Sauce.
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post #5 of 17
4/10/09 at 1:31pm
Love it. Throw Fish sauce, lime or lemon juice, but of red chilli, a clove or two of garlic and a handful of coriander together, you have the best dipping sauce possible.
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post #6 of 17
4/10/09 at 3:59pm
I like Worcestershire sauce (Firefox spelling correction is great!) a lot.

As far as plain fish sauce goes, I'm neutral. If it was used to prepare a meal, great. I don't find myself adding extra though, and it isn't a condiment I keep around.
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post #7 of 17
4/10/09 at 4:02pm
fish sauce.

mmmmmmmmm

i love it so much i take some in a squeeze bottle on long biking and hiking trips...


kidding. yes i love it only on asian food that is non-korean and japanese.
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post #8 of 17
4/10/09 at 10:06pm
Quote:
Originally Posted by Rossini View Post
It's fantastic stuff alright. Closest the Western world used to get was Worecester Sauce.

With both fish sauce and worcestershire sauce if you can identify it by taste in a recipe then you probably used too much. Fish sauce is a flavor enhancer which can be used in all kinds of dishes.
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post #9 of 17
4/10/09 at 10:11pm
Fish sauce gives a dish umami, which is never a bad thing. Just a tad goes a long way for flavor, and add salt if you don't want such a strong fish sauce taste.
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post #10 of 17
4/11/09 at 12:57am
Quote:
Originally Posted by Xiaogou View Post
When my friends find out how fish sauce is made, they are terrified!

hell yes. there is a reason the taste is so highly concentrated.
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post #11 of 17
4/11/09 at 1:16am
Quote:
Originally Posted by acidicboy View Post
hell yes. there is a reason the taste is so highly concentrated.

And that's not even the first batch!
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post #12 of 17
4/11/09 at 8:29am
Umami is the secret ingredient.
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post #13 of 17
4/11/09 at 12:42pm
Thread Starter 
There's a misconception that fish sauce is all Asian, but apparently the Romans used to enjoy it.

As far as umami is concerned, there's gotta be more to that. If I just want umami I'd chuck a full spoonsfull of MSG or dashi to my food.
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post #14 of 17
4/11/09 at 1:33pm
Glad I'm Vietnamese and am used to fish sauce permeating through our house growing up. Otherwise I'd probably think it smells disgusting and never go near it. Can cook everything with it, haha.
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post #15 of 17
4/11/09 at 1:41pm
I heard it comes out of viet pussy?
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