Fish Sauce

OK, I bought a bottle of fish sauce, Red Boat "40°N".

How do I use this stuff?

It's an ingredient in a lot of Thai and Vietnamese dishes. For example: Stir-fried Minced Chicken with Chiles and Holy Basil.

-Paul W.

[Robin Garr]

More broadly, it's a salt and umami doubler, used in small doses, similar to anchovies in Italian food. If you use enough to taste fish in the finished dish, you're probably doing it wrong.

Just got the 2 bottle Food 52 offering to try. I've seen it in a lot of recipes lately and was planning on using it as I would any other fish sauce. I am not experienced enough to distinguish country of origin of these sauces. Let us know what you think.

OK, I bought a bottle of fish sauce, Red Boat "40°N".

How do I use this stuff?

That's a good brand. 40N is a measure of the amount of protein: 40N and higher are the premium stuff.

Although it's used in Asian dishes, I also use a drop or two in anything I want to up the umami, e.g., soup, stew, sauces, and many other things. You'll never taste it.

Thank you, everyone. I'll report back.