[ARCHIVED THREAD] - Fish Sauce, awful (Page 1 of 2)
Posted: 10/7/2013 5:40:19 PM EDT
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I made a recipe tonight that called for "fish sauce" as an ingredient.
I bought a bottle of this shit: 
I made the mistake of just pouring it on and not smelling/tasting the stuff first. Holy shit, what an awful smell. Smells like sweaty unwashed feet mixed with rotten fish. wtf, who likes this shit. |
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Quoted:
You bought the right stuff for the recipe most likely. You just used TOO FUCKING MUCH OF IT. It a seasoning to be used sparingly, not dumped on like ketchup. Just tryin ta help a brother out, dontcha know.  44here's what I was trying to make: http://youtu.be/oLV875uQYD0?t=2m17s how much do you think he used there? the linked recipe says "1 tbsp fish sauce". I think I used a little bit more than that, maybe 1.5 tbspn. |
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Quoted:
You bought the right stuff for the recipe most likely. You just used TOO FUCKING MUCH OF IT. It a seasoning to be used sparingly, not dumped on like ketchup. Just tryin ta help a brother out, dontcha know. 44This! It's not like barbeque sauce that you slather on. A teaspoonful goes a long way if used as dipping sauce for a meal, and it is used proportionally in recipies. |
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Quoted:
You bought the right stuff for the recipe most likely. You just used TOO FUCKING MUCH OF IT. It a seasoning to be used sparingly, not dumped on like ketchup. Just tryin ta help a brother out, dontcha know. 44This. Certain Thai and Vietnamese stuff no good without. |
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Quoted:
Fish sauce is fabulous. I prefer Squid Brand. I can't say I'm an expert, but I've been going through about a bottle of Squid brand per month to make Pad Thai. It smells gross... But it works out to taste great when cooked - of the ~1 3/4 cups of sauce, about 2/3 cup is fish sauce (enough Pad Thai for four meal-sized servings - 1lb of rice noodles). |
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Quoted:
I do. Use it sparingly to add a really subtle flavor. I buy it by the liter, but that liter lasts me a long time. Don't ever spill it on a tile floor, let me tell you. Quoted:
Quoted:
wtf, who likes this shit. I do. Use it sparingly to add a really subtle flavor. I buy it by the liter, but that liter lasts me a long time. Don't ever spill it on a tile floor, let me tell you. Bleach is your friend, do not ask me how I know. |
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It's great, mix it with chopped garlic, hot peppers, vinegar, and a little sugar.
It smells like rotten fish because it is rotten fish.... In Vietnam, they don't let you bring it in a taxi. I had some in a bottle that had already been open in the bed of my truck. It turned sideways and maybe a couple drops spilled out, I could smell it inside the cab. |
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You want Three Crabs Brand, the best.
Nuoc Mam is not good straight but it's the essential flavoring in a lot of Asian cuisine. Adds that je nae sais quoi to food. In the Asian palate it's "umami". Good stuff. Can't do Thai or Vietnamese without it. But there is a reason G.I.'s called it "armpit sauce".
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