Also Known As:
Nuoc Mam (Viet Nam), nam pla, ngan byar yay (Thailand), nam pa (Laos), teuk trei, patis
Description:
Fish sauce is cherished throughout Southeast Asia, especially in Viet Nam, Thailand, Laos, Cambodia, and the Philippines. For those not accustomed to it, the smell can be quite over powering. In Viet Nam people often joke that they have fish sauce running through there blood.
Fish sauce is often made from anchovies but can be made from any type of fish. It is fermented for many months and the liquid is drained out through a spigot and processed. It comes in many varieties, made with herbs and spices mixed in or just with salt. The color can range from light amber to dark brown. Almost every dish in Viet Nam and Thailand include fish sauce as an ingredient.
Uses:
It is used during cooking as well as a dipping sauce. Dipping sauces can be made sweet or spicy. Using ingredients such as, sugar, lemon, pepper, Thai chilies, ginger, garlic.
Buying:
You will often find this in the Asian cuisine aisle at your local grocery store, or at a local Asian general store. Phu Quoc is considered a good brand in Viet Nam.
Recipes:
Storage:
It is best to keep this stored in a cool dark place but do not refrigerate.
By
03/07/2009
I think because of the salt content in it and the fact that it's already fermented, it's like soy sauce, it really won't go bad un-refrigerated.
By
03/06/2009
This post says to store it in a cool, dark place but not under refrigeration. How long will it keep if you store it in a cool, dark place?
By
03/07/2009
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