And what country can preserve its liberties if their rulers are not warned from time to time that their people preserve the spirit of resistance? Let them take arms. The remedy is to set them right as to facts, pardon and pacify them. What signify a few lives lost in a century or two? The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants.
Thanks for running my suggestion. Fish sauce is the Asian alternative to added salt when cooking. It really doesn't make your dishes taste like fish, it just adds salt with some extra flavor. If you are new to fish sauce, know that the ones sold in regular grocery stores are pretty terrible, as are the ones sold in the large plastic bottles in most Asian food stores. A 500ml bottle will last you a year or two in the fridge, and a decent brand will set you back $14-20. I'd suggest avoiding the artisanal ones until you're a complete convert. Stick with the standard kind made from just anchovies and salt. Wangshin makes a smoked anchovy fish sauce that is only double the price of their regular expensive sauce, and the smoke gives a stronger umami sensation with less fishy taste. Wangshin is also lower in sodium than Red Boat, either because of their unpressed production method or because it's watered down.
Either way, either choice, both are very good products. Mix a teaspoon in a cup of good sour cream, let it chill for a couple hours, then try it on crackers or as a veg dip. It's an easy way to learn the flavor. After tasting it, add another tsp or two and see what you think.
PS - fish sauce is called nouc mam in Vietnam, and their standard dipping sauce that goes by the same name adds lime juice, sugar, hot chili paste (gochujang), and garlic. It's pretty good, and a potent taste.
PPS - there is also a paste made from the actual leftover fermented fish and salt after the fish sauce is extracted. This stuff is extreme. A teaspoonful will strongly flavor a whole pot of rice.
If you like anchovies then you'll love this sauce.
ReplyDeleteUse just a little. You don't want to taste the anchovies. The anchovy sauce will add to the meaty flavor.
ReplyDeleteYou are correct, sir! This is a very highly rated fish sauce.
Deletethat's the brand I use
ReplyDeleteThanks for running my suggestion. Fish sauce is the Asian alternative to added salt when cooking. It really doesn't make your dishes taste like fish, it just adds salt with some extra flavor. If you are new to fish sauce, know that the ones sold in regular grocery stores are pretty terrible, as are the ones sold in the large plastic bottles in most Asian food stores. A 500ml bottle will last you a year or two in the fridge, and a decent brand will set you back $14-20. I'd suggest avoiding the artisanal ones until you're a complete convert. Stick with the standard kind made from just anchovies and salt. Wangshin makes a smoked anchovy fish sauce that is only double the price of their regular expensive sauce, and the smoke gives a stronger umami sensation with less fishy taste. Wangshin is also lower in sodium than Red Boat, either because of their unpressed production method or because it's watered down.
ReplyDeleteEither way, either choice, both are very good products. Mix a teaspoon in a cup of good sour cream, let it chill for a couple hours, then try it on crackers or as a veg dip. It's an easy way to learn the flavor. After tasting it, add another tsp or two and see what you think.
PS - fish sauce is called nouc mam in Vietnam, and their standard dipping sauce that goes by the same name adds lime juice, sugar, hot chili paste (gochujang), and garlic. It's pretty good, and a potent taste.
PPS - there is also a paste made from the actual leftover fermented fish and salt after the fish sauce is extracted. This stuff is extreme. A teaspoonful will strongly flavor a whole pot of rice.
Drew458