Well, I wanted to make Phad Thai at home. I opened the bottle of fish sauce and almost became nauseated from the smell. I mixed it with the other sauce ingredients, tasted it, and still got grossed out. Well, I made the whole dish, poured on the sauce and finished the dish and guess what? It was delicious!!!!! I was worried I would be so gross out from the fish sauce that I would not be able to eat it!!
First Experience with Fish Sauce - ICK then YUM
- Thread starter franinva
- Start date
Don't let your guard down yet, fran. Most are great, but there are some that stay ICK.
However, I haven't found anything that takes its place for vietnamese dipping sauce. Or for my favorite dish, shrimp and pork bun. I could die happy eating that dish. It is nothing without its simple dressing, which includes fish sauce.
Isn't it wonderful finding new things for our tongues (then brain) to enjoy!
However, I haven't found anything that takes its place for vietnamese dipping sauce. Or for my favorite dish, shrimp and pork bun. I could die happy eating that dish. It is nothing without its simple dressing, which includes fish sauce.
Isn't it wonderful finding new things for our tongues (then brain) to enjoy!
I love fish sauce...it's got an unmistakable flavor profile that's essential in SE Asian dishes.
In fact, I use a bit in my scrambled eggs. It's the carrier of salt and it adds a little something different. Delish.
On that same order, I had the same reaction to Shrimp Paste. Then I was at a cooking school in Thailand and they had a saying about shrimp paste: "Smells like hell...tastes like heaven!" Indeed.
In fact, I use a bit in my scrambled eggs. It's the carrier of salt and it adds a little something different. Delish.
On that same order, I had the same reaction to Shrimp Paste. Then I was at a cooking school in Thailand and they had a saying about shrimp paste: "Smells like hell...tastes like heaven!" Indeed.
There is a difference, I find the Vietnamese and Thai ones the best, just finished my bottle last
week and tossed it, can never remeber the name? But do remember the label, It has three crabs on the front and is Thai. Great product, another is Golden Boy, which has a tyke on the label giving a "thumbs up", haven't seen it here, but think it was available in Seattle?
The Philippine ones aren't awful, but seem very salty to me?
enjoy,
Nan
week and tossed it, can never remeber the name? But do remember the label, It has three crabs on the front and is Thai. Great product, another is Golden Boy, which has a tyke on the label giving a "thumbs up", haven't seen it here, but think it was available in Seattle?
The Philippine ones aren't awful, but seem very salty to me?
enjoy,
Nan
Kasma runs a Thai cooking school in the Bay Area and she's got a recommended ingredient list...
Maybe this will help.
http://www.thaifoodandtravel.com/brands.html
Maybe this will help.
http://www.thaifoodandtravel.com/brands.html
cynupstateny
Well-known member
Thank you sooooo much for posting this list, Traca! There are very few
people in my Asian food store that speak English. I looked for curry past the other day and there were about 12 varieties. I'm printing the list and keeping it in my purse!!
people in my Asian food store that speak English. I looked for curry past the other day and there were about 12 varieties. I'm printing the list and keeping it in my purse!!
Cyn, here's another list by a local Thai cooking instructor. I trust her recommendations too.
See the list for recommended brands on the left.
http://www.ilovethaicooking.com/classes.html
See the list for recommended brands on the left.
http://www.ilovethaicooking.com/classes.html
gayle-mo
Well-known member
Thank you for the invaluable recommendation lists, Traca!
Especially here in the Midwest where the Asian market is only in the last 5 years beginning to pick up! My best friend/neighbor in SO Ca when I lived there was Japanese American and taught me oh, so many things! I'm printing your lists for my friends, too!
Especially here in the Midwest where the Asian market is only in the last 5 years beginning to pick up! My best friend/neighbor in SO Ca when I lived there was Japanese American and taught me oh, so many things! I'm printing your lists for my friends, too!
Isn't she delightful? I think I have mentioned before, she taught some classes I took at CIA, Napa
Valley.
Love her cookbooks, although have not had time to explore them as much as I want.
And, she does not recommend my three crab sauce?? Hmmm? Think I will pick up some Golden Boy next time I am down and do a side by side test.
I would recommend people take the time to search that whole website, her autobiography is very interesing and weel as comments on recipes, etc.
Thanks Traca,
Nan
Valley.
Love her cookbooks, although have not had time to explore them as much as I want.
And, she does not recommend my three crab sauce?? Hmmm? Think I will pick up some Golden Boy next time I am down and do a side by side test.
I would recommend people take the time to search that whole website, her autobiography is very interesing and weel as comments on recipes, etc.
Thanks Traca,
Nan
cynupstateny
Well-known member
Seems like you really can't go wrong with Mae Ploy or Healthy Boy! Thanks, again.
Traca, the Roland fish Sauce "Nam Pla" is fine to use too....
we get many very strange lables here and if I am unsure of which one to use I take the Roland lable, it also comes in small bottles where-as a lot of the other brands come in huge quantities.
Golden Boy is very good.
we get many very strange lables here and if I am unsure of which one to use I take the Roland lable, it also comes in small bottles where-as a lot of the other brands come in huge quantities.
Golden Boy is very good.
dawn_mo
Well-known member
I use fish sauce, anchovies and soy sauce in most of my sauces; umami...
here is an article explaining why. I almost always put anchovies, fish sauce or a little soy sauce in my sauces, soups and stews. It adds depth as the article explains.
http://www.npr.org/templates/story/story.php?storyId=15819485
here is an article explaining why. I almost always put anchovies, fish sauce or a little soy sauce in my sauces, soups and stews. It adds depth as the article explains.
http://www.npr.org/templates/story/story.php?storyId=15819485
I haven't actually met Kasma but a friend of mine took her classes and went to Thialand
with her. She's got nothing but high praise for the woman.
I have her Dancing Shrimp book and have really enjoyed the comments. I should pull it out again and play with it.
One of these days, I really want to get to the Bay Area and take Kasma's week long intensive classes. They always sell out in a flash...
with her. She's got nothing but high praise for the woman.
I have her Dancing Shrimp book and have really enjoyed the comments. I should pull it out again and play with it.
One of these days, I really want to get to the Bay Area and take Kasma's week long intensive classes. They always sell out in a flash...