[WAY OT] What the heck is fish sauce?

[Emiricol]

Apparently it is used for cooking, and I've seen the murky bottles at grocery stores, but how it is used? What are the qualities of the flavor? What dishes benefit from fish sauce?

Thanks

 

[7thlvlDM]

Fish sauce is generally used in oriental cooking (e.g., Vietnamese). I have had it served to me for use on vermicelli (sp?) noodles or just over rice dishes. I believe it is made partly from fish ingredients, hence the name. It is salty, and extremely strong (so you may want to dilute it with water). Some people don't like it because it will make you smell like it all day. I often add large amounts of lemon and sugar to fish sauce when I use it (e.g., as a dipping sauce for spring rolls).

-7thlvlDM

 

[ForceUser]

What he said. I'm just pleased that fish sauce was one of the cultural nuances of Vietnam that I actually managed to pick up on and use in my now-defunct Vietnamese Oriental Adventures campaign.

 

[DerianCypher]

Good technique.. very subtle... I give that about an 8 out 10 on the "Story Hour Pimp" scale

DC

 

[Angcuru]

Good technique.. very subtle... I give that about an 8 out 10 on the "Story Hour Pimp" scale

DC

BUT NOT AS SUBTLE AS THIS!!!

 

[Buttercup]

Fish sauce is made by fermenting salted fish. In fact, you might say that it's salted fish that have rotted until they liquefy. Are you hurling yet? Fish sauce is used in Southeast Asian cooking where soysauce would be used in Japanese or Chinese cooking. It's very salty, and a little goes a long way. The Thai make an intense sauce called 'prick nam pla' or 'nam pla prick' that consists of fish sauce, lime juice and hot pepper. It's oh, so wonderful as a dipping sauce for spring rolls and other appetizers. The to-die-for Thai soup Thom Yum Gong also has fish sauce, lime juice and hot peppers in the broth, along with various other things that are nasty by themselves but combine to make a heavenly dish.

 

[Camarath]

Link courtesy of google How Fish Sauce is Made?

 

[ForceUser]

Good technique.. very subtle... I give that about an 8 out 10 on the "Story Hour Pimp" scale

DC

Thank yew, thank yew. I don't pimp much, but when I do I pimp hard

 

[Emiricol]

Fish sauce is made by fermenting salted fish. In fact, you might say that it's salted fish that have rotted until they liquefy. Are you hurling yet? Fish sauce is used in Southeast Asian cooking where soysauce would be used in Japanese or Chinese cooking. It's very salty, and a little goes a long way. The Thai make an intense sauce called 'prick nam pla' or 'nam pla prick' that consists of fish sauce, lime juice and hot pepper. It's oh, so wonderful as a dipping sauce for spring rolls and other appetizers. The to-die-for Thai soup Thom Yum Gong also has fish sauce, lime juice and hot peppers in the broth, along with various other things that are nasty by themselves but combine to make a heavenly dish.

Well, the fermented saltfish doesn't bother me. I'm Norwegian, so anything that once swam - pickled, kippered or fermented - is fair game

The only Thai I remember is (I think) called Thom Dum. Spicy, delicious! I'm a fan of spicy Asian foods. I'll have to try the soup you mentioned

Camarath - thanks for the link!

 

[Angcuru]

Well, the fermented saltfish doesn't bother me. I'm Norwegian, so anything that once swam - pickled, kippered or fermented - is fair game

Eyes stray to swimming pool in back yard.
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