Red Boat nuoc mam premium Estra Virgin Finest Fish Sauce Phu Quoc 500ml

Product Information

Although I love Vietnamese food, I have to admit to not knowing about the cult status of the famed Red Boat fish sauce, but I'm glad that I do now! This cookbook is also a very effective sales strategy, as I now want to try their fish sauce as well as their salt and peppercorns. More than that, though, the cookbook is also a family history, a treatise on how fish sauce is, and should be, made, and an explanation of the importance of sustainability in production. I really appreciate a cookbook that's inclusive and strives to present a well-rounded worldview of the cuisine it discusses. You can also use fish sauce from different countries interchangeably, i.e. you can use Vietnamese fish sauce in Thai cooking and vice versa. BUT there is a huge range of quality, so your main concern is making sure you choose a good one. Here's how: 1. Choose one with a simple ingredient list. When I realized we were going to Vietnam, I decided not to start making lists of places to go or things to eat, like I often do. (I’m learning to say “Yes” to less-scheduled vacations.) Fortunately, a friend who lives with her family in Ho Chi Minh City planned almost our entire trip for us, and I was happy to relinquish the role to her.

Books are always filled with fun and interesting facts. Whether you read fiction or non-fictions, books have the ability to provide us with information we would’ve otherwise not known. Reading a variety of topics can make you a more knowledgeable person, in turn improving your conversation skills.

Nite Yun, Chef at Nyum Bai in Oakland, CA

Five stars. Five stars. Five stars. This is a beautifully warm and welcoming family cookbook filled with good food. One of the best American cookbooks I've seen in a while. It is a little saltier than most, with 1670 mg of sodium per tablespoon, so if you're watching your salt intake, you may want to go with another brand. But because of this, it is the brand that I now use for my recipe testing to ensure that if you follow my recipe using a different brand of fish sauce, you're not going to end up with something that's is too salty; which is something you cannot fix. Most of the ingredients are fairly accessible and moderately inexpensive. Essential pantry staples include pork, shrimp, lemongrass, coconut cream, and coconut milk. However, many of the recipes are time and labour intensive and also require lots of ingredients. Therefore, this book is more suited for readers with some kitchen experience. I saw what he meant when we pulled into a narrow driveway, that didn’t look like it would lead to much from the street. The streets in Vietnam seem to be a jumble of everything, with different kinds of shops and restaurants, and other kinds of businesses, all mixed together. I was amazed at what kinds of businesses I randomly came across just walking around or passing on our motor scooter. When I first spent a month in Southeast Asia I fell in love with the food. The flavors were unlike anything I had ever experienced and I wanted to take home as much of that as I could. The best I could do was some dry herbs and recipes that I collected throughout my trip. I could never quite duplicate it the way it was there and attributed that to two things: it ALWAYS tastes better when someone else is cooking, even if you follow their recipe to the letter, and the ingredients at home were just not on the same level. That’s when a friend introduced me to Red Boat Fish Sauce. It was the start of my journey to getting as close to the original recipes as I could.

If you're an occasional user, keep opened fish sauce in the fridge. If the fridge is not an option for some reason, at the very least store it in a cool, dark place. This is because over time, the flavour does deteriorate and becomes more pungent, and the color will be visibly darken. Keeping it cold, in the dark, and tightly sealed will slow this process down significantly. I will buy this cookbook as it has many good recipes that I think will have great flavor. I was impressed with the two I made and my husband loved them too! You can buy vegan fish sauce, but you have to be quite selective because there are some reeeealy bad ones out there. In the video I showed a bottle that is awful, and the ingredient list contains water, salt, sugar, MSG, caramel, "flavor" (whatever that is), and sodium benzoate which is the preservative. It's just a salty solution with artificial flavor added. Use this fish sauce “neat” over roasted salmon, halibut or scallops, toss with sautéed greens and lemon or blend with butter and smear over a freshly seared steak or lamb chops. It’s particularly good with lime, Red Kampot Pepper and palm sugar as a dipping sauce or salad dressing.

The ingredient list should contain no more than: 1) anchovies, 2) water (may not be listed even when it contains it) , 3) salt, and 4) sugar. If it contains anything else, it is not a good sign. Did you know that most of the popular TV shows and movies are based on books? So why not indulge in the original form of entertainment by immersing yourself in reading. Most importantly, it’s free with your Markham Public Library card.

We also use it as a condiment. Often in Thailand you’ll find prik nam pla on the table, which is a simple combination of fish sauce and chilies (and sometimes lime juice and garlic) used to add an extra boost of seasoning to anything that might need it, much in the same way salt and pepper are used in the West. How is Fish Sauce Made?

Leah Cohen, Chef and Owner at Pig and Khao and Piggyback, New York, NY

Fish sauce won't "spoil" however, because there's so much salt in there, no bacteria can grow; it just won't taste good if it's "old". It isn't often that I actually sit down and read a cookbook...but I read this one! I loved the story about how Red Boat Fish Sauce got started, the intro about Vietnamese cooking and ingredients, and the family anecdotes and photos! This deep amber sauce has a wonderfully punchy fermented fish nose to it. The flavour is savoury and umami with a rich but clean fish flavour. The fish and umami notes have length and there is a rounded flavour. It tasted nice on its own and it would be a great ingredient in cooking. This product seems more assertively fishy than many commercial fish sauces and as such displays considerable character.