Fish Sauce
- Thread starter landarc
- Start date
C
Capozzoli
Guest
Go ahead and order the 40, then wait on the 35. Its worth it!
Landarc said you may be fond of this dish, I will post the recipe if you want.
There is a great little North Vietnamese resturaunt near where I work. We brought them some Red Boat to try out. They are amazed, and did not know that fish sauce of this quality was available in the US. Im trying to convince them to use it in their recipes. Which I am trying to extract from them. They are constantly trying to block me or chase me from the kitchen, it is easily accesable from near the restrooms.
Its like pulling teeth.
Landarc said you may be fond of this dish, I will post the recipe if you want.
There is a great little North Vietnamese resturaunt near where I work. We brought them some Red Boat to try out. They are amazed, and did not know that fish sauce of this quality was available in the US. Im trying to convince them to use it in their recipes. Which I am trying to extract from them. They are constantly trying to block me or chase me from the kitchen, it is easily accesable from near the restrooms.
Its like pulling teeth.
That's what I figured. I bought two for now. My best friend is responsible for spreading Cafe du Monde to Vietnamese restaurants, must be a couple decades ago. I bought a bottle for him.
Landarc says a lot of things that you shouldn't believe.
No need to post the recipe for that one, but I will be going back to some of the others in this thread when I get caught up.
Landarc says a lot of things that you shouldn't believe.
No need to post the recipe for that one, but I will be going back to some of the others in this thread when I get caught up.
Mikey063
Knows what a fatty is.
- Joined
- Aug 11, 2011
- Location
- Windsor...
I bought Red Boat Fish Sauce 40. From a market near were I live. I like it, smells clean and tastes fresh.
C
Capozzoli
Guest
C
Capozzoli
Guest
Never say Die!
Grilled up some Vietnamese fare in a rusty old frying pan grill tonight.
Made some Chao Tom (Shrimp paste on lemon grass sewers) Typically you will find this dish made with the shrimp on sugar cane but lemon grass works grate.
Also made some Vietnamese style grilled beef and Pho.
The grill was a little hot and the Chao Tom got a little bit flame licked but they were soooo good.
I followed this recipe for the Chao Tom.
http://www.vietworldkitchen.com/blog/2009/05/grilled-shrimp-on-sugarcane-chao-tom-recipe.html
Grilled up some Vietnamese fare in a rusty old frying pan grill tonight.
Made some Chao Tom (Shrimp paste on lemon grass sewers) Typically you will find this dish made with the shrimp on sugar cane but lemon grass works grate.
Also made some Vietnamese style grilled beef and Pho.
The grill was a little hot and the Chao Tom got a little bit flame licked but they were soooo good.
I followed this recipe for the Chao Tom.
http://www.vietworldkitchen.com/blog/2009/05/grilled-shrimp-on-sugarcane-chao-tom-recipe.html
C
Capozzoli
Guest
Man, the chao tom is fantastic. We have made some other "American" versions with lobster and scallops. Really nice.
MAde some Korean tonight. The fish suce really adds a certain seemingly authentic Korean flavor, belive it or not.
I got a couple of Korean style clay pots called "jjigae" used for making various types of hearty spicy stews. The interesting thing is they are used on the stovetop, not typically the oven. Im gonna try this on the hot coals soon.
This is a soondubu jjigae. It is a stew of silky tofu, pork, shark, mushrooms, onions, kimchee, carots, broth, Red Boat fish sauce and-
Gochujang which is a fermented mixture of wheat, hot peppers and some other ingredients. I havent tried fermenting it myself yet but I want to some day. I buy it from the Korea store and it is wonderful stuff if you like things spicy.
BTW, it is another ingredient like Red Boat Fish Sauce that will take your BBQ sauce to the next level. I gauranty it!
MAde some Korean tonight. The fish suce really adds a certain seemingly authentic Korean flavor, belive it or not.
I got a couple of Korean style clay pots called "jjigae" used for making various types of hearty spicy stews. The interesting thing is they are used on the stovetop, not typically the oven. Im gonna try this on the hot coals soon.
This is a soondubu jjigae. It is a stew of silky tofu, pork, shark, mushrooms, onions, kimchee, carots, broth, Red Boat fish sauce and-
Gochujang which is a fermented mixture of wheat, hot peppers and some other ingredients. I havent tried fermenting it myself yet but I want to some day. I buy it from the Korea store and it is wonderful stuff if you like things spicy.
BTW, it is another ingredient like Red Boat Fish Sauce that will take your BBQ sauce to the next level. I gauranty it!
C
Capozzoli
Guest
Well, I finally did it.
No happy ducks at Thang Long Resturaunt today. (We affectionately call it "Long Thang") We tried the raw chopped up duck organs in fresh duck blood today. Cant remember what it is called in Viet NAm.
It was OK. Flavored with ginger, lime, fish sauce, it had those flavors with a rich "mineraly" flavor. The chopped organs were kinda crunchy and chew bot other then that. Other then that not bad at all. Its not the kinda thing imgonna have all of the time but sort of a novelty thing if the right guests are at the table.
It was fresh cause they kill all of their poultry fresh next door.
So, I took this local Vietnameese Restaruant some of the Red Boat. They are amazed. Cant belive fish sauce this good is available in this country. They want to use it there but cant seem to find it. I told them to order on line but they are worried about the price.
Hey, smokejumper, is there a way for them to buy it by the case or cases at a wholesale price or something. Is there a website in Vietnameese forthem to more easily navigate?
Ill send you a PM.
Yep, no happy ducks there today at all. poor things.
No happy ducks at Thang Long Resturaunt today. (We affectionately call it "Long Thang") We tried the raw chopped up duck organs in fresh duck blood today. Cant remember what it is called in Viet NAm.
It was OK. Flavored with ginger, lime, fish sauce, it had those flavors with a rich "mineraly" flavor. The chopped organs were kinda crunchy and chew bot other then that. Other then that not bad at all. Its not the kinda thing imgonna have all of the time but sort of a novelty thing if the right guests are at the table.
It was fresh cause they kill all of their poultry fresh next door.
So, I took this local Vietnameese Restaruant some of the Red Boat. They are amazed. Cant belive fish sauce this good is available in this country. They want to use it there but cant seem to find it. I told them to order on line but they are worried about the price.
Hey, smokejumper, is there a way for them to buy it by the case or cases at a wholesale price or something. Is there a website in Vietnameese forthem to more easily navigate?
Ill send you a PM.
Yep, no happy ducks there today at all. poor things.
