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Fish sauce - love it or loathe it?

I am firmly in the “love” category. I oftentimes use it as an alternative to soy sauce in various recipes, and while the smell can be initially overwhelming, the flavors tend to mellow upon cooking. And what would pho be without it?

Tiparos is my brand of choice, and readily available, from Spokane to Thailand.

How about you?

Cheers,
Aaron

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  1. On my cooking counter right next to the sriracha. Don't use salt or soy (soy is not even in my house). My faeve brand is Three Crabs.

    2 Replies
    1. re: Quine

      Three Crabs is a very fine choice. And sriracha! Oh, the rapture of that slightly sweet and spicy chile sauce. Can we agree that the Huy Fong brand ("rooster sauce") is the best? Any kitchen worth it's salt should have a bottle.

      1. re: SpokaneFoodLover

        We can. What I find amazing about sriracha is that only a few drops in a dish can be tasted, the flavors really open up.

    2. What's not to love? To me it's one of those dependable ingredients one can turn to when looking to add a bit of flavor to an otherwise mild dish. I use it as often as I use stock.

      1 Reply
      1. re: ediblover

        Ediblover, that is a really good point. Why, just two nights ago I made some lentil stew and just felt it was missing that savory taste. A few drops of fish sauce later, and it really brought the dish together.

        Quine - I use sriracha like I used ketchup as a child. In fact, a little over a year ago a friend had a hot dog party, with dogs of many varieties. The concensus was that the Vietnamese inspired hot dog, with sriracha, fish sauce, culantro, and lime juice, was the best. Sounds strange, but it really works well.

      2. Love it. It is one of my go-to condiments/ingredient.

        1. Love it. Three Crabs for a more pungent flavor, Tiparos otherwise.

          I use it for broths, sauces, dressings, and in kimchi in lieu of brined shrimp. And there is no pho without it! :)