This is why I generally use cheaper fish sauce for cooking. When you start mixing a lot of stuff in, the delicate notes and flavours of the fish sauce become lost. This is because you will be able to taste the fish sauce in its entirety, getting the most value for your money. For these reasons I like to use them for recipes where the fish sauce is the star ingredient. In my experience, the more expensive bottles of fish sauce have a deeper and richer flavour with a longer length of taste. The one thing I am certain of is that it is definitely not worth arguing over. Sometimes it’s the taste or the sale price. Most of the time it is the one that their parents used as they were growing up. My stance is that whatever brand you use, you can make it work!īecause lets be honest, people buy different brands of fish sauce for a variety of reasons. Now I have seen crazy arguments online about which brand is best for cooking, dipping and everything else in between. Hope you guys find this post interesting and helpful! Any Brand of Fish Sauce Can Work! This is because my parents come from the southern part of Vietnam, where they generally like increase the sugar and lime ratio. If I had to describe our family’s recipe in comparison to others it would be a sweeter sauce with a bit of tang. Today, I will be showing you guys how my family makes this Vietnamese dipping sauce. Making Vietnamese Dipping Sauce (Nuoc Mam Cham) This sauce is predominantly made with sugar, fish sauce and lime juice which gives it the classic south east Asian flavour combination of sweet, salty and sour. Vietnamese dipping sauce or nuoc mam cham is the lifeblood of many traditional Vietnamese dishes.
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