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Day To Day Use Of 3 Crab Brand Fish Sauce

scrumptiouschef Nov 17, 2010 07:03 AM

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


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. j
    joonjoon RE: scrumptiouschef Nov 17, 2010 07:52 AM

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

    1. paulj RE: scrumptiouschef Nov 17, 2010 08:29 AM

      The every day Vietnamese dipping sauce, nuoc cham?


      1. ipsedixit RE: scrumptiouschef Nov 17, 2010 08:36 AM

        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. rcallner RE: scrumptiouschef Nov 17, 2010 08:38 AM

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

          1. e
            esquimeaux RE: scrumptiouschef Nov 17, 2010 08:43 AM

            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. boogiebaby RE: scrumptiouschef Nov 17, 2010 11:45 AM

              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. h
                hankstramm RE: scrumptiouschef Nov 17, 2010 08:00 PM

                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...

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