Secrets Of Asian Cooking (6-6)
Some sauces are autonomous for specific regions and Fish sauce is one sauce that is predominantly popular in Southeast Asia, Thailand, Vietnam, Malaysia, Cambodia, Burma.
Fish sauce in these countries is used instead of regular soy sauce, so it's very salty but what makes it unique is the pungent flavor and aroma. It's a very strong and aromatic sauce.
How is it made? Good question, it's made from various types of fish from the ocean. Then they are placed in bins to allow fermentation resulting in a very strong but salty sauce.
It may seem no appealing on how it's produced and the aroma itself can be somewhat revolting but combined with other sauces and ingredients creates a distinct flavor.
Just remember this using a salty sauce compliments a sweet sauce and that combination of salty and sweet makes any dish perfect. Whether it be Asian, European or American. They compliment themselves.
Now, there are obviously different grades of soy sauce, just like when you buy a bottle of vodka. There's the cheap inexpensive kind but the favor is hard versus a more expensive brand that's considered very smooth and desirable. I choose this brand it's called "Viet Huong" with 3 crabs on the label under 3 crabs brand. It's in a long glass bottle 24 fl ounces made with anchovy, salt, water fructose and hydrolysed vegetable protein. This brand is made in China, the color is a nice tea color and perfect.
They have fish sauce made in the Philippines but it's so dark and very strong flavor
The uses are infinite for Southeast Asian cuisine, one of the most popular is Pad Thai, most Thai dishes use it along with Vietnamese dishes.
Note: It's so strong, you might want to buy a smaller bottle because its that pungent.
By Chef Woo Can