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can someone explain to me about fish sauce?

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can someone explain to me about fish sauce?

Buford | Jun 9, 2006 12:24 PM

There seem to be two different things called "fish sauce". One is often served as a condiment with Vietnamese spring rolls and the like; it is clear and mild in taste. The other is mixed into curries and the like; it is reddish and "extremely pungent" does not begin to describe it. Are these two things called by different names in the relevant Asian languages? Are their methods of manufacture related? Is it a matter of Vietnamese versus Thai?

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