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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. MEGACHEF. Megachef fish sauce has recently surged in popularity in Thailand, branding itself as more premium, but still affordable enough for everyday use. It has a great flavour and tastes more rich and flavourful than Squid.
You may come across Megachef fish sauce in two different looks: brown and blue. The brown one is a formula that is sold in Thailand, while the blue one is for export only. From my tasting, the blue one is less salty with 1500 mg sodium vs 1580 of the brown one.
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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. 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. If you are need a soy-free and gluten-free option, coconut aminos might be a good substitute though I have not personally tried it. Want to Keep Learning About Thai Ingredients? It is a great chance to read the books of important authors. I know that. I'm looking forward to your new books.
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. Boats and historical events are what make me love reading. Could you please share the sequel books of your series?
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The author’s story about his family’s emigration to the United States is both interesting and touching, as well as his discussions of his mother’s cooking. Thankfully this author has a good sense of taste and wanted to produce high quality, not high margin, fish sauce. I have a bottle of Red Boat in my refrigerator as well as a pouch of the Red Boat Salt. Both are excellent and a little goes a long ways! Then, you can start experimenting with non-traditional uses. Try using it in place of soy sauce in Asian cooking, but keep in mind that the flavours are very different, so try substituting just half of the soy sauce in stir fries or marinades see how it goes! Mix the Red Boat fish sauce with a little sugar, fresh red chilli and lime juice to make Nuoc Cham, a popular Vietnamese dipping sauce. Alternatively, add the umami sauce to stir-fries and Pad Thai, drizzle over roasted salmon, or toss through wok-fried green vegetables. If you don't consume animal products or you're allergic to fish, there are a few options. You can substitute soy sauce using a 1:1 ratio. However, if the fish sauce is the only seasoning and it's the main flavor, I do a combination of soy sauce and Golden Mountain Seasoning or Maggi Seasoning, just to give it a little more of a sharper flavour that seems to mimic fish sauce better. But, I wish the book was organized a little more comprehensively. I also would have liked to see more variation in the dessert and drink offerings.
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. Anything that is not a clear brown liquid! If you see "fish sauce" that is a murky, brownish-grey liquid, that is a different thing altogether and is NOT what you want unless you are making specific dishes that call for it. It's an unfiltered fish sauce with a much more pungent flavour. 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.
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Some call it a condiment, but fish sauce is more of a seasoning in a sense that we use it primarily to season our food. Its main purpose is to add saltiness; and the secondary purpose, but still very important, is to add umami or savory flavor. Now that you know everything there is to know about this essential Thai sauce, time to get into the kitchen and cook with it. This list of easy Thai dishes is a great place to start. 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 wouldn't expect a condiment made of anchovies to gain cult status—but that's exactly what Red Boat Fish Sauce did, earning praise from food titans like David Chang, Andrea Nguyen, and Ruth Reichl. But what's even more incredible is the story behind its success and founder, Cuong Pham. After a year-long journey to America from Vietnam after the war, he found himself working for Steve Jobs at Apple in 1984. But, all the while, he missed the tastes of his childhood—what the grocery store had just wasn't it—and set out to find what he and his family remembered so acutely.
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