# Fish sauce **URL:** \ **Category:** Cafe Society\ **Created:** [March 25, 2006, 10:08pm UTC](https://boards.straightdope.com/t/fish-sauce/349891 "2006-03-25T22:08:14Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![Basandre](https://avatars.discourse-cdn.com/v4/letter/b/bcef8e/32.png) [@Basandre](https://boards.straightdope.com/u/Basandre)\ **Post date:** [March 25, 2006, 10:08pm UTC](https://boards.straightdope.com/t/fish-sauce/349891/1 "2006-03-25T22:08:14Z")
I have recently added a bottle of fish sauce to my cabinet o’ ingredients. I bought it because I keep coming across it in Asian recipes that I want to try. I understand it’s not one of those ingredients that can be left out or substituted for easily, as it’s got a strong taste. I plan to try [this](http://soup.allrecipes.com/az/76164.asp) soup recipe, and [this](http://www.thaitable.com/Thai/recipes/Laab.htm) dish. Does anyone have any other suggestions for dishes I can make that use fish sauce? I don’t have access to a lot of other Asian-specific ingredients - the fish sauce came back with me from a trip to the nearest large city, which is a trip I don’t make often. ---
**Author:** ![lissener](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lissener/32/6139_2.png) [@lissener](https://boards.straightdope.com/u/lissener)\ **Post date:** [March 25, 2006, 10:20pm UTC](https://boards.straightdope.com/t/fish-sauce/349891/2 "2006-03-25T22:20:32Z")
I use a splash in ramen noodles, along with a smaller splash of rice vinegar, to freshen it up. Tastes less, well, packaged. I also make a faux-Pho, frequently. I go through a bottle fish sauce every couple of months. Good stuff. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [March 25, 2006, 10:22pm UTC](https://boards.straightdope.com/t/fish-sauce/349891/3 "2006-03-25T22:22:36Z")
I _love_ fish sauce! But only if they make it in the restaurant. I’ve had many ‘house’ fish sauces, and every one of them was good. On the other hand, _every_ time I’ve used the bottled fish sauce at the table I nearly gagged. I see fish sauce at the supermarket, but I’ve never bought any because of the nasty experiences I’ve had with bottled sauce at restaurants. ---
**Author:** ![lissener](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lissener/32/6139_2.png) [@lissener](https://boards.straightdope.com/u/lissener)\ **Post date:** [March 25, 2006, 10:27pm UTC](https://boards.straightdope.com/t/fish-sauce/349891/4 "2006-03-25T22:27:46Z")
Yeah, way strong. I don’t use it as a condiment, but as an ingredient. ---
**Author:** ![dnooman](https://avatars.discourse-cdn.com/v4/letter/d/839c29/32.png) [@dnooman](https://boards.straightdope.com/u/dnooman)\ **Post date:** [March 25, 2006, 10:28pm UTC](https://boards.straightdope.com/t/fish-sauce/349891/5 "2006-03-25T22:28:33Z")
Pad Thai uses fish sauce. ---
**Author:** ![Athena](https://avatars.discourse-cdn.com/v4/letter/a/35a633/32.png) [@Athena](https://boards.straightdope.com/u/Athena)\ **Post date:** [March 25, 2006, 10:42pm UTC](https://boards.straightdope.com/t/fish-sauce/349891/6 "2006-03-25T22:42:48Z")
> [@Johnny L.A.](#): > > I _love_ fish sauce! But only if they make it in the restaurant. I’ve had many ‘house’ fish sauces, and every one of them was good. Hmmm… I was under the impression that fish sauce was one of those things that took months to make and required a lot of special equipment. Do places really make it themselves? That’s almost scary, considering fish sauce is essentially liquid poured off stinky fermented fish… ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [March 25, 2006, 10:47pm UTC](https://boards.straightdope.com/t/fish-sauce/349891/7 "2006-03-25T22:47:32Z")
> [@Athena](#): > > Hmmm… I was under the impression that fish sauce was one of those things that took months to make and required a lot of special equipment. Do places really make it themselves? It’s always been brought out in bowls. I assumed they made it themselves. If they don’t then they either do something to take the mustiness out of the bottled kind, or else they have some other source. In any case, there’s an enormous diffference between the fish sauce they serve in bowls with the food and the stuff in the bottles. ---
**Author:** ![yBeayf](https://avatars.discourse-cdn.com/v4/letter/y/e274bd/32.png) [@yBeayf](https://boards.straightdope.com/u/yBeayf)\ **Post date:** [March 25, 2006, 10:48pm UTC](https://boards.straightdope.com/t/fish-sauce/349891/8 "2006-03-25T22:48:47Z")
> [@](#): > > Hmmm… I was under the impression that fish sauce was one of those things that took months to make and required a lot of special equipment. Do places really make it themselves? Many places make a “fish sauce” that’s intended to be used as a condiment; it’s usually watered-down fish sauce (from a bottle) that has sugar and spices added. I’ve made [this dish](http://www.recipesource.com/ethnic/asia/thai/00/rec0018.html) many times, and everybody always loves it. IMO it’s best with dark meat. ---
**Author:** ![SpectBrain](https://avatars.discourse-cdn.com/v4/letter/s/a87d85/32.png) [@SpectBrain](https://boards.straightdope.com/u/SpectBrain)\ **Post date:** [March 26, 2006, 3:16am UTC](https://boards.straightdope.com/t/fish-sauce/349891/9 "2006-03-26T03:16:38Z")
If you make (what in our house we call tuna glop) tuna, cream of mushroom soup and mushrooms nuked for 60 seconds and poured over noodles, a goodly dash of fish sauce adds a lot (in a positive way) to the flavor. ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [March 26, 2006, 5:04am UTC](https://boards.straightdope.com/t/fish-sauce/349891/10 "2006-03-26T05:04:42Z")
I think it is best used sparingly. Just a couple of drops will do you. I sometimes even cut the amount that a recipe would call for in half. ---
**Author:** ![Captain\_Amazing](https://avatars.discourse-cdn.com/v4/letter/c/6de8d8/32.png) [@Captain\_Amazing](https://boards.straightdope.com/u/Captain_Amazing)\ **Post date:** [March 26, 2006, 9:16am UTC](https://boards.straightdope.com/t/fish-sauce/349891/11 "2006-03-26T09:16:07Z")
[QUOTE=Athena] Hmmm… I was under the impression that fish sauce was one of those things that took months to make and required a lot of special equipment. Do places really make it themselves? [QUOTE] If you want to make garum, which is the Roman version of fish sauce, it’s not hard to make. Just put your spices down, then put down raw fish, then salt on top of it, and keep putting down alternate layers of fish and salt. Then stick it in the sun for a week. Then just mix it once a day for 20 days, and you’re done. ---
**Author:** ![Cervaise](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cervaise/32/16693_2.png) [@Cervaise](https://boards.straightdope.com/u/Cervaise)\ **Post date:** [March 26, 2006, 9:27am UTC](https://boards.straightdope.com/t/fish-sauce/349891/12 "2006-03-26T09:27:07Z")
> [@Basandre](#): > > Does anyone have any other suggestions for dishes I can make that use fish sauce? As **lissener** says, use it as an ingredient. To start with, roughly, treat it like salt. Put enough in to make something as salty as you normally would (it won’t take a lot) and the accompanying flavors will give the food a pleasant depth. For example, instead of mixing a pinch of salt in with your hamburger meat before slappin’ it on the grill, mix in a splash, just a splash, of fish sauce. As you get used to it, your taste buds will lead you to other applications. But think of it as salt to get started. ---
**Author:** ![MrFantsyPants](https://avatars.discourse-cdn.com/v4/letter/m/7ba0ec/32.png) [@MrFantsyPants](https://boards.straightdope.com/u/MrFantsyPants)\ **Post date:** [March 26, 2006, 10:31am UTC](https://boards.straightdope.com/t/fish-sauce/349891/13 "2006-03-26T10:31:35Z")
Well, my most recent fish sauce consumption was a nice malay style peanut sauce, shoveled into my mouth using salad rolls. One big yum. ---
**Author:** ![teela\_brown](https://avatars.discourse-cdn.com/v4/letter/t/d9b06d/32.png) [@teela\_brown](https://boards.straightdope.com/u/teela_brown)\ **Post date:** [March 26, 2006, 2:16pm UTC](https://boards.straightdope.com/t/fish-sauce/349891/14 "2006-03-26T14:16:40Z")
I do know that a little anchovy paste added to some recipes (like soups and stews) adds a certain je ne sais quois without bringing a fishy taste to the mix at all. I wonder if you could do the same with a fish sauce? I’m betting it would liven up things like a spaghetti with clam sauce or a chicken and sausage gumbo. I think I’ll try it next time. ---
**Author:** ![don\_t\_ask](https://avatars.discourse-cdn.com/v4/letter/d/e68b1a/32.png) [@don\_t\_ask](https://boards.straightdope.com/u/don_t_ask)\ **Post date:** [March 26, 2006, 2:22pm UTC](https://boards.straightdope.com/t/fish-sauce/349891/15 "2006-03-26T14:22:01Z")
> [@teela brown](#): > > I do know that a little anchovy paste added to some recipes (like soups and stews) adds a certain je ne sais quois without bringing a fishy taste to the mix at all. I wonder if you could do the same with a fish sauce? I’m betting it would liven up things like a spaghetti with clam sauce or a chicken and sausage gumbo. I think I’ll try it next time. No, I think anchovies would be the better choice there. Get them in early and cook them down to mush. What kind of sausage? ---
**Author:** ![Ike\_Witt](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ike_witt/32/283_2.png) [@Ike\_Witt](https://boards.straightdope.com/u/Ike_Witt)\ **Post date:** [March 26, 2006, 3:04pm UTC](https://boards.straightdope.com/t/fish-sauce/349891/16 "2006-03-26T15:04:13Z")
> [@dnooman](#): > > Pad Thai uses fish sauce. Virtually every Thai dish uses fish sauce. Mmmmm, basil chicken. ---
**Author:** ![Athena](https://avatars.discourse-cdn.com/v4/letter/a/35a633/32.png) [@Athena](https://boards.straightdope.com/u/Athena)\ **Post date:** [March 26, 2006, 3:26pm UTC](https://boards.straightdope.com/t/fish-sauce/349891/17 "2006-03-26T15:26:34Z")
> [@teela brown](#): > > I do know that a little anchovy paste added to some recipes (like soups and stews) adds a certain je ne sais quois without bringing a fishy taste to the mix at all. I wonder if you could do the same with a fish sauce? I’m betting it would liven up things like a spaghetti with clam sauce or a chicken and sausage gumbo. I think I’ll try it next time. Fish sauce is detectable even in small amounts. It’s not like anchovies, which essentially melt into salty yummy goodness. I’m not saying it would be bad, but you will definitely know there’s fish sauce in the dish! ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [March 26, 2006, 4:03pm UTC](https://boards.straightdope.com/t/fish-sauce/349891/18 "2006-03-26T16:03:54Z")
I sometimes make a halibut dish that goes something like this: Make a marinade with: fish sauce lemon grass, chopped sambal oelek (asian chili paste) olive oil Marinate the filet overnight. Flash fry in pieces. Serve over rice. But I agree with the comments about store-bought fish sauce. Try to find an asian restaurant that makes their own. ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [March 26, 2006, 4:04pm UTC](https://boards.straightdope.com/t/fish-sauce/349891/19 "2006-03-26T16:04:31Z")
**Nuoc cham** is the basic Vietnamese condiment sauce that goes on the table at almost every meal. It also makes a great dressing for a salad of grilled beef (or shrimp) with raw sliced red bell peppers, mushrooms, bean sprouts, scallions, and napa cabbage. 1/4 cup fresh lime juice 1/4 cup fish sauce 1/4 cup water 2 tsp rice or cider vinegar 1 tblsp sugar 1 garlic clove, minced 1 jalapeno or other hot chile, minced a little shredded carrot Combine all ingredients in a bowl and stir to dissolve sugar completely. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [March 26, 2006, 4:09pm UTC](https://boards.straightdope.com/t/fish-sauce/349891/20 "2006-03-26T16:09:28Z")
> [@Ukulele Ike](#): > > **Nuoc cham** is the basic Vietnamese condiment sauce that goes on the table at almost every meal… I was _just_ going to ask how to make that! Thanks for your prescience. [Next page](https://boards.straightdope.com/t/fish-sauce/349891.md?page=2)