What's the difference (if any) between the various Asian fish sauces?
Last night I made a spareribs dish from my new Vietnamese cookbook that called for Vietnamese fish sauce. I used Thai fish sauce instead and the result smelled like damp socks. I thought I liked Vietnamese food until last night. Was I remiss in my substitution? Or did I just find a nasty bottle? Or the brand I found is bad? Any brands to avoid or to choose?