Warning: include_once(/home/resonantstudios/gratis/eclecti.ca/public/wordpress/wp-content/plugins/wordpress-support/wordpress-support.php): failed to open stream: Permission denied in /home/resonantstudios/gratis/eclecti.ca/public/wordpress/wp-settings.php on line 221
Warning: include_once(): Failed opening '/home/resonantstudios/gratis/eclecti.ca/public/wordpress/wp-content/plugins/wordpress-support/wordpress-support.php' for inclusion (include_path='.:/usr/local/lib/php:/usr/local/php5/lib/pear') in /home/resonantstudios/gratis/eclecti.ca/public/wordpress/wp-settings.php on line 221 M3talinks For 07/23/2011 | Eclecti.ca
If you want to stock your kitchen with the bare minimum for preparing Vietnamese food, start with good quality fish sauce (nuoc mam). How do you judge fish sauce? Look for a light amber color and the words nhi or thuong hang on the label.
Every good Vietnamese cook needs to master this dipping sauce. It’s used in many dishes to bring all the elements together. However, it can be easily botched, especially if your taste buds are not well versed in balancing subtle nuances between sour, sweet, salty and spicy. Additionally, flavoring with fish sauce is tough if you’re not used to working with it everyday, not to mention the fact that fish sauce qualities differ from brand to brand and sometimes from lot to lot!