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Day To Day Use Of 3 Crab Brand Fish Sauce

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I know it's not going to spoil but I'm eager to use my brand new giant bottle of fish sauce.

Frequently.

What are some good, day to day uses for this elixer?

How do you incorporate it into your cooking on a daily basis?

I'm making a Vietnamese style meat loaf tomorrow and that's good for 1/3 c. but I'm looking for good simple ways to utilize it on a daily basis.

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  1. Any time you feel like reaching for salt, ask yourself if fish sauce would work instead. :)

    1. The every day Vietnamese dipping sauce, nuoc cham?

      http://sundaynitedinner.com/vietnames...

      1. Use it in place of Worcestershire sauce, works esp. well in a Caesar Salad dressing.

        Use it to marinade meat.

        Add it to chilil and stews.

        Add a dash to gravy.

        1. Use as a flavoring for chow mein noodles or fried rice; also in Asian soups for extra umami.

          1. i add fish sauce to practically everything. works well with most meat dishes, soups, sauces.... i find myself putting it into hamburgers, tomato sauces, salad dressings, different rice dishes, to fish marinades... a very useful ingredient.

            1. Asian style omelet -- saute chopped onion, and minced red chili until lightly browned, then add beaten egg with a couple dashes of fish sauce and white pepper. Add some chopped tomato if you'd like. cook until lightly browned. Serve with rice or with sliced cucumber on toast for an asian egg sandwich.

              Add to stirfries and noodles.

              Add to asian marinades for meat or tofu.

              1. I use it to make a marinade for hanger steaks which I make a steak salad out of--got the recipe from some place years ago, don't remember where.

                I eyeball the recipe, but it's roughly 2-3 tblspoons fish sauce, 1 tlbspoon herb d'provence, 5 cloves chopped garlic, 3 tlbs olive oil.

                I give that a whirl in the food processor and marinade the hanger steak (or skirt, NY Strip or sirloin) for about 4-6 hours. I grill the steak over mesquite coals, then slice the steak thin and serve over arugula with a simple dressing made with lemon juice, a little more fish sauce, some black pepper and some reggiano...