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Vietnamese Anchovy Sauce - accidental acquisition of ...


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Vietnamese Anchovy Sauce - accidental acquisition of ...

KitchenBarbarian | Jul 8, 2012 11:19 PM

Don't ask how I ended up with this stuff. Because I'm not actually sure ...

At any rate, I have it now, so ...

What can I do with it?

This isn't like the fish sauce I'm used to (I usually use Tiparos). It has kind of a gray sludge in it that separates out and floats at the top - the attached photo shows what it looks like when it's shaken up.

I've also attached a picture of the ingredient list. I'm sort of baffled how I ended up with this - near as I can think I must have read something that described this as exactly the WRONG type of fish sauce for my intended purposes (making daikon kimchee), so of course that's what I went out and bought.

Now I have a sad, lonely, withered little daikon, going a little soft, perhaps a bit past it's prime, and still no Korean fish sauce in sight - and then this stuff, with no idea what I'm supposed to do with it now.

So - any suggestions? I will ask that we avoid anything that requires esoteric, hard to find ingredients, beef, or seafood. Tofu would be great and chicken is pretty doable, and I might be able to manage pork (if pork in the form of a pork chop will do). Sorry, not big meat eaters here, plus I don't get out much so I'd like to stick to stuff I either already have or can get easily.

Thanks for any ideas.

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