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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.
THAI KITCHEN. Thai Kitchen brand fish sauce is what you will likely find at non-Asian stores. Despite not having the "authentic Asian look" that others have, it is a good quality fish sauce with a lower sodium content at 1360 mg per tablespoon. I've only seen it in small bottles, so the price-per-volume is higher than others in the same tier. 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. 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. To show us the difference in the sauce over the course of the year it takes to ferment and age, Cuong drained off fish sauce from several different barrels, allowing us to see and taste the difference between sauce aged for 3, 6, 9 months, as well as fish sauce aged for 12 months, when it’s done and bottled. He pointed out the three-month aged sauce was lighter in color and had a rougher taste when we dipped our spoons into it, than the sauces that had been aged longer. Tasting them all, it was remarkable how the longer aging gave the sauce a substantially deeper flavor.PRO TIP: If you're not a regular user, look for a small bottle of fish sauce so it won't have time to get old. At the Asian market, look on the top shelf as smaller bottles are often hidden there. Even my parents living in Thailand only buy small bottles after all of us left home and their usage rate slowed down. How to Use Fish Sauce The official cookbook of 100 recipes from the cult favorite and top chef lauded fish sauce brand, Red Boat Fish Sauce
Anyone who knows the importance of fish sauce in their Vietnamese and Thai dishes, will want a copy of this book. Highly recommended. 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!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. 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!
Other recipes in the cookbook looked delicious: Seafood Chowder, Pineapple Catfish Soup, and Walnut Pesto with Shrimp to just mention three. Lovely cookbook with varied recipes! I've already made a couple of dishes -- so good! Can't wait to get my physical copy! 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?Books are always filled with fun and interesting facts. Whether you read fiction or non-fictions, books have the ability to provide us with information we would’ve otherwise not known. Reading a variety of topics can make you a more knowledgeable person, in turn improving your conversation skills.
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