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Fish sauce dipping recipe
Posted on 3/12/21 at 4:15 pm
Posted on 3/12/21 at 4:15 pm
If you've ever been to a Vietnamese restaurant, chances are you'll see fish sauce with many dishes...spring rolls, egg rolls, rice plates, vermeil bowls, banh xeo. It really ties all the plates together.
In the US, most Vietnamese restaurants don't put in the effort to make a good dipping sauce. It would be time consuming to make on a large scale and you'd have to replenish it on a daily basis because customers will go through it pretty fast.
In restaurants, you'll get some kind of version where you'l get the fish sauce with some chili paste to add and there you have it. Some places will throw in some pickled carrots and daikon just show they put some effort into it.
Here is my recipe:
In a mortar, add 2 Tbsp sugar, 1 medium chli, 1 small-med garlic.
smash until it looks like this
Phan Thiet is the brand im using. You can use Viet Huong's 3 crabs or Squid brand.
Add 1.5 Tbsp of fish sauce and 5 Tbsp of water. Stir till the sugar dissolves.
cut a small wedge of lime/lemon and squeeze the juice
final product should be bright yellowish orange. Has the taste of sweet, salty and spicy, with hint of citric acidity, umami flavor, garlic.
Goes well with most dishes. Tonight I'm making fish spring rolls and this sauce will go well with it. You can use it on something simple as white rice and eggs. Stores well in the fridge too.
In the US, most Vietnamese restaurants don't put in the effort to make a good dipping sauce. It would be time consuming to make on a large scale and you'd have to replenish it on a daily basis because customers will go through it pretty fast.
In restaurants, you'll get some kind of version where you'l get the fish sauce with some chili paste to add and there you have it. Some places will throw in some pickled carrots and daikon just show they put some effort into it.
Here is my recipe:
In a mortar, add 2 Tbsp sugar, 1 medium chli, 1 small-med garlic.
smash until it looks like this
Phan Thiet is the brand im using. You can use Viet Huong's 3 crabs or Squid brand.
Add 1.5 Tbsp of fish sauce and 5 Tbsp of water. Stir till the sugar dissolves.
cut a small wedge of lime/lemon and squeeze the juice
final product should be bright yellowish orange. Has the taste of sweet, salty and spicy, with hint of citric acidity, umami flavor, garlic.
Goes well with most dishes. Tonight I'm making fish spring rolls and this sauce will go well with it. You can use it on something simple as white rice and eggs. Stores well in the fridge too.
This post was edited on 3/12/21 at 4:17 pm
9
Posted on 3/12/21 at 4:19 pm to PeteRose
Go with the 3-1-1 method. 3 parts water 1 part fish sauce 1 part sugar. Lime and vinegar to taste
ETA also the 3 crabs is the best
ETA also the 3 crabs is the best
This post was edited on 3/12/21 at 4:31 pm
Posted on 3/12/21 at 4:30 pm to Anguyen504
I think it depends on the fish sauce. The one I used is pretty mild. With Red boat you probably need more water than that but you’d lose the fish flavor, making it useless.
I like a sweetness with the sauce. I used to do 1.5 tbsp but 2 is perfect for me. You can adjust each ingredient to suit your taste.
I like a sweetness with the sauce. I used to do 1.5 tbsp but 2 is perfect for me. You can adjust each ingredient to suit your taste.
Posted on 3/12/21 at 4:31 pm to PeteRose
quote:
In the US, most Vietnamese restaurants don't put in the effort to make a good dipping sauce.
I hope you’re right because the Vietnamese place near me is absolute money on everything except the fish sauce. It’s awful and tastes like...fish sauce.
Posted on 3/12/21 at 4:32 pm to PeteRose
I’ve never used anything other than the squid or 3 crabs
It’s crazy my mom would make different fish sauces for different dishes and it is perfect with each respective dish everytime
It’s crazy my mom would make different fish sauces for different dishes and it is perfect with each respective dish everytime
Posted on 3/12/21 at 5:04 pm to Anguyen504
I think Squid is a Thai fish sauce and 3 crabs is manufactured in Hong Kong/China. Both taste fine and 3 crabs has a strong following. The two places that make Vietnamese
fish sauce in Vietnam are Phu Quoc and Phan Thiet. Fish sauce takes time to make. And in order to crank up volume to meet demand, manufactures like 3 crabs adds sugar/fructose and/or hydrolized vegetable protein(msg). But theytaste fine. The best one I’ve tasted is golden shell made in Phan thiet. The one I use about is from Hong Kong/China. They trying to cash in on Phan Thiet’s reputation. But it tastes good so I’ll roll with it.
fish sauce in Vietnam are Phu Quoc and Phan Thiet. Fish sauce takes time to make. And in order to crank up volume to meet demand, manufactures like 3 crabs adds sugar/fructose and/or hydrolized vegetable protein(msg). But theytaste fine. The best one I’ve tasted is golden shell made in Phan thiet. The one I use about is from Hong Kong/China. They trying to cash in on Phan Thiet’s reputation. But it tastes good so I’ll roll with it.
Posted on 3/12/21 at 5:08 pm to StringedInstruments
Yeah, it’s a shame. If you ever travel to VN and taste the fish sauce from street vendors have, these versions blow the American versions out the water.
Posted on 3/12/21 at 5:44 pm to PeteRose
Awesome. Love that stuff!
Posted on 3/12/21 at 5:49 pm to PeteRose
I wish i was your neighbor hahahhaha
Back in college, my apartment neighbors were 2 Vietnamese dudes and 1chick but they’d have friends over all the time and we’d get an invite to come eat and drink.
Sooooo damn good!
Back in college, my apartment neighbors were 2 Vietnamese dudes and 1chick but they’d have friends over all the time and we’d get an invite to come eat and drink.
Sooooo damn good!
Posted on 3/12/21 at 6:41 pm to PeteRose
What a good post. Nicely done. Making this tomorrow night now.
Posted on 3/13/21 at 7:29 am to PeteRose
@Peterose,
Would there be any advantage to pulverize the garlic and chili first and then adding simple syrup?
Would there be any advantage to pulverize the garlic and chili first and then adding simple syrup?
Posted on 3/13/21 at 8:06 am to PeteRose
Sriracha is a good addition too
Posted on 3/13/21 at 8:23 am to Swine Spectator
I’ve never done it with syrup. The only other different version I tried is with palm sugar. I like table sugar better.
This post was edited on 3/13/21 at 8:25 am
Posted on 3/13/21 at 9:08 am to PeteRose
Pete, the reason I bought Red Boat is because it has been highly recommended by others. Why don’t you like it?
Posted on 3/13/21 at 9:44 am to PeteRose
I’ve bookmarked this, thanks for sharing. Btw, are you Asian? I feel like when I see an Asian dish on WFDT it’s you. I love viet and Thai food, so nothing wrong it, but just curious
Posted on 3/13/21 at 1:38 pm to PeteRose
I've done a side by side tasting of fish sauce, ironically including three of the brands mentioned in this thread.
LINK
"The Three Crabs brand on the left sucked, made in Hong Kong with extra ingredients added. The two in the middle were nominal and cost effective. The one on the right was expensive, but far superior. What is impressive is that it only has two ingredients, anchovies and salt. A quality fish sauce will only have these two. There was such a stark difference in color as you can see in the pic.
The 40 N denotes the amount of protein. The higher, the "better" from what I've heard, which can top more than 60."
Three Crabs was easily the worst, having a perfume like taste to it. I wish everyone could try a side by side taste testing of fish sauce as it's an eye opener.
I no longer buy anything but Red Boat.
Posted on 3/13/21 at 1:41 pm to Darla Hood
It’s too harsh a taste(salty). With a good fish sauce, the first thing you should notice is the fish flavor(not smell), then the saltiness, then a hint of sweetness at the end. When you combine the fish flavor and saltiness, you get a umami savory flavor.
With red boat, you get this intense punch of saltiness first and no hint of sweetness. If you dilute red boat to the acceptable saltiness level then you’d lose the fish flavor. Some will say fish sauce is suppose to be salty. But then why buy fish sauce? Might as well mix water and salt and dip egg rolls in that.
Not sure how red boat got a handle on the US market since it was nonexistent 15 years ago. Credit to their marketing department. You’d go to amazon and type in fish sauce and you’d see 4.5 stars and a high price and assume it’s quality. Then you get these people on tv(america’s Test kitchen) raving all about it without knowing what fish sauce is suppose to be.
It reminds me of KFC and Vietnam. You go there and kfc is the predominant western fried chicken option. And the people love them because that’s all they know. I saw one Popeyes at the airport. There’s no doubt that if there are more Popeyes and people know about them, kfc would shrivel up. I guess it’s all about getting a foothold on the market and campaigning the hell out of it.
Red boat on their label claims that it’s used by chefs. But I have yet been to a Vietnamese restaurant where they use red boat.
With red boat, you get this intense punch of saltiness first and no hint of sweetness. If you dilute red boat to the acceptable saltiness level then you’d lose the fish flavor. Some will say fish sauce is suppose to be salty. But then why buy fish sauce? Might as well mix water and salt and dip egg rolls in that.
Not sure how red boat got a handle on the US market since it was nonexistent 15 years ago. Credit to their marketing department. You’d go to amazon and type in fish sauce and you’d see 4.5 stars and a high price and assume it’s quality. Then you get these people on tv(america’s Test kitchen) raving all about it without knowing what fish sauce is suppose to be.
It reminds me of KFC and Vietnam. You go there and kfc is the predominant western fried chicken option. And the people love them because that’s all they know. I saw one Popeyes at the airport. There’s no doubt that if there are more Popeyes and people know about them, kfc would shrivel up. I guess it’s all about getting a foothold on the market and campaigning the hell out of it.
Red boat on their label claims that it’s used by chefs. But I have yet been to a Vietnamese restaurant where they use red boat.
Posted on 3/13/21 at 1:42 pm to GeauxGoose
Yes
Posted on 3/13/21 at 7:16 pm to Degas
quote:
The 40 N denotes the amount of protein.
I thought the n was for nitrogen?
Posted on 3/14/21 at 2:35 am to PeteRose
quote:
Tonight I'm making fish spring rolls
1 bottle of this and 1/2 a can of crush pineapple. I forget if I use pineapple juice with it also.
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