Fish sauce

[58limited]

I use Red Boat and had to order it through Amazon. A couple of months ago I was in the local Vietnamese grocery and they had the big bottles of 40N Red Boat like the one in Ernest's first post above so I grabbed one. I don't remember the price but I think it was cheaper than the smaller bottle I bought from Amazon.

I just ordered a small bottle of the Italian version (Garum or Liquamen) for an old Roman dish I saw on Tasting History but to me it tastes the same as the Vietnamese versions I've had.

[JGrana]

When I started my Pho making experience, Red Boat 40N was the most recommended. To my surprise, our local Wegmans had it!
Its the only fish sauce I use, critical ingredient in Pho :-)

[Schwyy]

shhhhhhhhhhh........

be very quiet.......

my wife and her family have an aversion to fish, so they "don't like" fish sauce.....

deep in the depths of my pantry lies a ripped off label bottle of red boat.

Everybody seems to love my sauces and stews that have that umami punch nobody can put their finger on......

[Ernest]

OH YOU SNEAKY YOU!!!!!!!

[Elton's BBQ]

I've used fishsauce to "quickage" steaks,,

https://www.youtube.com/watch?v=DSCHsdqkrE0&t=658s

[rodkeary]

Myself as well.

[Cheef]

I have never used or even tried Fish Sauce that I am aware of.
BUT!
If it tastes anything like an Anchovie I'm getting ready to buy a bottle.
Anchovies ROCK!

[Ernest]

Cheef on its own, no, it doesn't taste like anchovies. BUT in food, it is anchovies on steroids.
By the, I eat anchovies right out of the can

[Cheef]

I do too. When I can get away with it.
Local pizza place does have them but they always kind of balk at adding them on.
Anchovies give Pizza life!

[ofelles]

Big Red boat 40N fan. But have limited it's use to Asian. I'll definitely branch out.

[hoovarmin]

I'm also riding on the Red Boat. But I've never thought of using it outside the Asian recipes I've followed. Thanks for the great inspiration!

[hoovarmin]

Have any of you guys tried the Red Boat popcorn?

[hoovarmin]

Just kidding. Wanted to get Ernest excited.

[Elton's BBQ]

Haha.. class

[Ernest]

hoovarmin OH you play dirty!! Let me go to the store for some popcorn

[hoovarmin]

LOL although it was a joke I did begin to consider trying it out during the game tomorrow.

[rickgregory]

Try adding a little (like a tablespoon) to a tomato meat sauce (Bolognese). Increases the umami and isn't noticeable as a flavor.

[Ernest]

A tablespoon? Are you making just a cup of bolognese? LOL.
It's not tomato sauce, pizza sauce or bolognese without Anchovies or fish sauce.

[rickgregory]

You can do more, but I don't want the fish flavor in Bolognese. I just want the umami boost.

See, for example, this recipe. https://www.seriouseats.com/recipes/...ce-recipe.html

[Ernest]

rickgregory for bolognese or tomato sauce, I like to sauté anchovies in the oil with the aromatics then splash fish sauce during the simmer

[rickgregory]

Oh yeah, different technique.

[holehogg]

Curious as to wether you get anchovy / fish paste for spreading in a jar? It's do good on toast.

[Ernest]

holehogg no paste for me. I will make a paste at the moment when I need it. For sandwiches, I use the filets. Pretty good on burgers

[58limited]

Rereading this I just saw the Red Boat salt - didn't know that existed, will have to try it.

I have mostly limited the fish sauce to Asian recipes but I like the idea of adding it to Bolognese sauce. Often I add it to Asian recipes that don't call for it and I definitely add it to Kimchi when I make a batch.

[Attjack]

Red Boat salt is strong. I mix it 50/50 with kosher salt.

[Ernest]

58limited anything savory that needs salt seasoning can benefit from a splash of fish sauce.
Especially homemade salad dressing. Caeser salad is
a perfect example.
​​​​