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Fish Sauce Tasting
Posted on 6/13/18 at 5:20 pm
Posted on 6/13/18 at 5:20 pm
I've always wanted to try different fish sauces side by side, sort of like a beer or whiskey flight. A friend and I finally did it today, comparing four brands.
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.
I followed the taste testing up with a spicy beef soup, Bún bò Hue.
It was a very good day.
On a side note: I've always envied Anthony Bourdain, but today for a change, he can envy me.
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.
I followed the taste testing up with a spicy beef soup, Bún bò Hue.
It was a very good day.
On a side note: I've always envied Anthony Bourdain, but today for a change, he can envy me.
This post was edited on 6/13/18 at 7:30 pm
17
Posted on 6/13/18 at 5:30 pm to Degas
I’ve always heard Red Boat is top tier as well.
Posted on 6/13/18 at 5:32 pm to Degas
What’s with the 2 in the middle? I was under the impression quality fish sauce was always red/brown.
Posted on 6/13/18 at 5:32 pm to Degas
How do they compare to the house made stuff, say at like Pho Bang? It stinks, but it's good.
Posted on 6/13/18 at 5:49 pm to Gaston
Most American Vietnamese places will start with these sauces and doctor them up. I've recently made a ginger fish sauce called Nuoc Mam Gung which originated from a store bought fish sauce.
Posted on 6/13/18 at 5:54 pm to Degas
Ginger, chlii, and sugar? I can drink that stuff.
Posted on 6/13/18 at 5:58 pm to OTIS2
quote:Yup. Vinegar and a bit of rooster too.
Ginger, chlii, and sugar? I can drink that stuff.
Posted on 6/13/18 at 6:16 pm to Degas
Red Boat. All others pale in comparison.
That's from my experience, and a direct quote from my XO when I was a CO who's name is Viet Nguyen. Vietnamese level OVER 9000!
That's from my experience, and a direct quote from my XO when I was a CO who's name is Viet Nguyen. Vietnamese level OVER 9000!
Posted on 6/13/18 at 6:30 pm to Degas
quote:
On a side note: I've always envied Anthony Bourdain, but today for a change, he can envy me.
Umm..... I've got some bad news
Posted on 6/13/18 at 6:33 pm to Degas
Stopped by Birmingham's Red Pearl today -- excellent lunch specials for $8.50 with tax -- and was pleased to find Red Boat in a smaller 8.45 oz size bottle.
Sentimental vote for Thai Kitchen FS. Has a bit of sugar to please my American palette, plus it's in many regular grocery stores. No relation to Sam Singron's Thai Kitchen back in Baton Rouge.
Sentimental vote for Thai Kitchen FS. Has a bit of sugar to please my American palette, plus it's in many regular grocery stores. No relation to Sam Singron's Thai Kitchen back in Baton Rouge.
Posted on 6/13/18 at 6:40 pm to Degas
Love some Red Boat. Adds such a great flavor.
Posted on 6/13/18 at 7:02 pm to Degas
Damn, nice! Might have to give Red Boat a shot. I had always heard Three Crabs was the go-to but I never questioned it.
Posted on 6/13/18 at 7:15 pm to rbWarEagle
quote:A whole lot of nope after tasting it. If you'd sample Three Crabs side by side with anything, you'll never touch it again.
Three Crabs was the go-to
Posted on 6/13/18 at 9:35 pm to Degas
I really like Vietnamese food, however, I cannot get past the smell of fish sauce to enjoy it. What's the secret because I try every so often but there is a smell then a taste. Ugh.
Posted on 6/14/18 at 12:08 am to Degas
A Vietnam vet opened a bbq stand in my hometown. He used a touch of fish sauce and celery salt/seed on his smoked chicken. Was excellent.
Posted on 6/14/18 at 7:36 am to Degas
Posted on 6/14/18 at 7:43 am to Degas
Lilly's has the best fish sauce I've tasted by a long shot.
Posted on 6/14/18 at 8:13 am to Degas
Do y'all try and incorporate fish sauce into non-Viet style dishes? I've kind of been wanting to grab a bottle and experiment.
Posted on 6/14/18 at 8:44 am to Baers Foot
It makes tons of things better. It's one of those things I keep handy when cooking. If a dish is lacking that little something, usually a few splashes of fish sauce is enough umami to lively up the dish.
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