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Umami Magic: Fish Sauce

Umami Magic: Fish Sauce
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John C. Dvorak: “Fish sauce is a staple in Southeast Asian cooking. I had a discussion with JC about its origins. He believes it started as a Roman condiment or flavoring, which later made its way to China before evolving into what’s widely used across Southeast Asia today.

Fish sauce, despite its name, doesn’t taste like fish. It’s made from black anchovies fermented in salt for a year. One brand I recommend is Red Boat, founded by a Vietnamese Apple engineer. It’s a high-quality option and widely popular in the U.S. You can find it on Amazon, along with other brands, but Red Boat is a great starting point.

Fish sauce is versatile. It’s often used as a salt substitute in spaghetti sauces, soups, and stews, adding a depth of flavor, or “umami,” without overpowering the dish. To use it, add just a drop or two—it’s highly concentrated. It lasts a long time; one bottle can last years since you only need small amounts.

Interestingly, some of the best fish sauce comes from Phu Quoc, Vietnam, known for its pristine waters and premium anchovies. If you’re trying fish sauce for the first time, start with Red Boat, then experiment with other brands.”

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