cynupstateny
Well-known member
favorite brand of fish sauce or oyster sauce they can recommend.It's hard to ask the clerks as they don't speak English.
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Going to the new HUGE Asian food store tomorrow. Does anyone have a
- Thread starter cynupstateny
- Start date
richard-in-cincy
Well-known member
Golden Boy fish sauce. See link inside the link here for photo
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=60603
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=60603
richard-in-cincy
Well-known member
Get a bottle of black mushroom soy sauce.
As for fish sauces, I go for Thai fish sauce and pick. . .
the lightest, clearest colored one I can find in a glass bottle.
Take a look at chin-kiang vinegar (chinese black vinegar). Good for dumpling sauce and sweet and sour dishes (or sour for that matter).
Try to pick up some rice sticks; very nice for pad thai or soups.
As for the oyster sauce, I always buy a brand that has a somewhat chubby woman on it; I cannot remember the name, but it is phillipino, I think. If you can find some try some mushroom "oyster sauce." Pretty tasty.
If you like thai food, try some prepared shrimp or crab paste. Adds a delicious taste to fried rice; everyone loves it in my family, but if you are sensitive to "fishy" you probably should stay away. It is fishy, but tasty. You heat a pan, place a little oil in it, add a couple of spoons full of the paste, stir to break up and then throw in your rice. You can add precooked shrimp, scrambled egg, carrot, onion (green and white), bean sprouts, etc. Serve piping hot and with lime quarters to squeeze over. Good stuff.
Good prepared black soybean pastes are nice to pick up; this is good for flavoring various stir fried veggies like, green beans and broccoli. If you like spice you can look for the hot black bean sauce/paste.
the lightest, clearest colored one I can find in a glass bottle.
Take a look at chin-kiang vinegar (chinese black vinegar). Good for dumpling sauce and sweet and sour dishes (or sour for that matter).
Try to pick up some rice sticks; very nice for pad thai or soups.
As for the oyster sauce, I always buy a brand that has a somewhat chubby woman on it; I cannot remember the name, but it is phillipino, I think. If you can find some try some mushroom "oyster sauce." Pretty tasty.
If you like thai food, try some prepared shrimp or crab paste. Adds a delicious taste to fried rice; everyone loves it in my family, but if you are sensitive to "fishy" you probably should stay away. It is fishy, but tasty. You heat a pan, place a little oil in it, add a couple of spoons full of the paste, stir to break up and then throw in your rice. You can add precooked shrimp, scrambled egg, carrot, onion (green and white), bean sprouts, etc. Serve piping hot and with lime quarters to squeeze over. Good stuff.
Good prepared black soybean pastes are nice to pick up; this is good for flavoring various stir fried veggies like, green beans and broccoli. If you like spice you can look for the hot black bean sauce/paste.
cynupstateny
Well-known member
Well, now I'm going to have to buy a bottle of each and test them out smileys/smile.gif
carol-whidbey-is
Well-known member
the one I like is Rufina
I LOVE fish sauce! Squid is a little sweeter than some of the other brands but it's so cheap...
definitely pick up a variety of bottles (there's a difference between Vietnamese & Thai but I'm not sure what it is). It would be fun to try a couple.
I also cannot live without toasted sesame oil (scrambled eggs with sesame oil and a dash of fish sauce is one of my favorite quick meals. Think stirfried rice without the rice.)
I also love to get chili oil and different chili pastes -- especially with fermented black beans & garlic.
You'll have to eat them right away but in the freezer section I love the balls of ice cream wrapped in mochi. Mango is my favorite, followed by red bean paste or green tea.
If you like cooking Asian food, the small dried shrimp are great flavor enhancers (whiz it in the blender and add to stocks, etc.)
I could go on and on... smileys/smile.gif Have a blast!
definitely pick up a variety of bottles (there's a difference between Vietnamese & Thai but I'm not sure what it is). It would be fun to try a couple.
I also cannot live without toasted sesame oil (scrambled eggs with sesame oil and a dash of fish sauce is one of my favorite quick meals. Think stirfried rice without the rice.)
I also love to get chili oil and different chili pastes -- especially with fermented black beans & garlic.
You'll have to eat them right away but in the freezer section I love the balls of ice cream wrapped in mochi. Mango is my favorite, followed by red bean paste or green tea.
If you like cooking Asian food, the small dried shrimp are great flavor enhancers (whiz it in the blender and add to stocks, etc.)
I could go on and on... smileys/smile.gif Have a blast!
cynupstateny
Well-known member
See, that's what I thought. A puzzled expression with a little smirk says it all.
If you buy a Thai and a Vietnamese fish sauce please remind us of the differences. I can't
remember either although I do remember that I prefer Thai.
And how about some kaffir lime leaves. And does your regular store sell lemon grass?
Here's an article on brands of fish sauce.
http://wanderingchopsticks.blogspot.com/2008/05/nuoc-mam-vietnamese-fish-sauce.html
remember either although I do remember that I prefer Thai.
And how about some kaffir lime leaves. And does your regular store sell lemon grass?
Here's an article on brands of fish sauce.
http://wanderingchopsticks.blogspot.com/2008/05/nuoc-mam-vietnamese-fish-sauce.html
the April 2004 Gourmet has a beautiful article on Vietnam and the making of fish sauce. it was not
on the website. I am really busy right now, but later will try to scan it if anyone would like it. It is pretty big with lovely pictures so it takes quite a while to download.
It also has a recipe for the best Shrimp Curry ever.
MargCDN, I have never had Thai and Vietnamese side by side, might be worth an experiment?
Nan
on the website. I am really busy right now, but later will try to scan it if anyone would like it. It is pretty big with lovely pictures so it takes quite a while to download.
It also has a recipe for the best Shrimp Curry ever.
MargCDN, I have never had Thai and Vietnamese side by side, might be worth an experiment?
Nan