HOME > Chowhound > Home Cooking >
What have you made lately? Get great advice
TELL US

fishsauce ideas

b
bettac May 1, 2013 10:46 AM

I have some fish sauce and can't think of anything to use it in other than pad thai or a vietnamese salad dressing. Any other ideas?

  1. y
    youareabunny May 1, 2013 10:51 AM

    Use it similar to soy sauce, or anything salty. It's anchovies, really, and when heated becomes a bit nutty.

    My mother makes chicken soup and uses a spoonful or so of it. Never have seen her use it in a beef or pork dish, though.

    I've stir fried veggies with just a seasoning of fish sauce.

    It's also a nice salad dressing when heated with sugar and chile, although maybe you do this already.

    1. j
      joonjoon May 1, 2013 12:56 PM

      Just think of it like flavored salt. It's good on practically everything.

      1. b
        bumble May 1, 2013 12:59 PM

        I put a little in my scrambled eggs prior to cooking.

        It's great as a marinade for chicken and pork when mixed with garlic and sugar. Add some lemongrass if you have it on hand.

        1 Reply
        1. re: bumble
          b
          bettac May 2, 2013 04:24 AM

          I tried adding it to scrambled eggs today, soooo good!! great idea.

        2. firecooked May 1, 2013 01:51 PM

          I just finished "Ruhlman's Twenty". Fish sauce seems to be his secret ingredient for a lot of things... soups, sauces, marinades... anything that needs a hit of umami. I'm thinking I need to get some!

          1. JungMann May 1, 2013 02:01 PM

            As joonjoon says, use it like salt. It can replace anchovies in certain dishes, but it's just as good adding a certain briny salinity to anything from rotisserie-chicken marinades to soup.

            1. c
              chinaplate May 1, 2013 02:07 PM

              It does wonders in odd places. If I make a vegetable based tomato sauce that is flat ... a good dash of fish sauce often fixes it perfectly.

              1 Reply
              1. re: chinaplate
                greygarious May 1, 2013 09:16 PM

                I did that a year ago after reading the suggestion on CH. I tasted the fish sauce in the finished pasta sauce, and not in a good way. But happily, by the next day the flavors had melded and I no longer tasted the anchovy. I DO use canned anchovies or anchovy paste in quick pasta dishes like sun-dried tomato, garlic, cheese, and olive oil but those dishes don't ever taste fishy.

              2. chefj May 1, 2013 05:22 PM

                All of these dishes use a good amount of Fish Sauce,
                Thit Heo Kho,Vietnamese Pork in Caramel Sauce
                Any Thai Curry,Sautes and most Soups .
                Filipino Sinigang, Escabeche,Ginataang Sitaw
                Also it is used in Laos, Burma, Cambodia, Malaysia, Indonesia and to a lesser extent in Korea and China.
                Check out recipes from these cultures will yield a lot of opportunities to use your Fish sauce as well as integrating it into Western Dishes.

                1. 4
                  4Snisl May 1, 2013 05:32 PM

                  This simple recipe for Vietnamese marinated chicken is now one in regular rotation for me....in fact, I'm making it for dinner tomorrow! So simple, but incredibly flavorful and delicious.

                  http://voices.washingtonpost.com/migh...

                  1. TroyTempest May 1, 2013 05:38 PM

                    you can make a quick fish chowder (boullibase(sp), cioppino, etc) without fish stock by adding some to your crushed tomatoes, then adding fish filets, herbs, etc.
                    Obbviously, lower salt, though.

                    1. c
                      cheesemonger May 1, 2013 09:39 PM

                      Kimchi!

                      1. t
                        tastesgoodwhatisit May 1, 2013 10:09 PM

                        I use fish sauce and anchovy paste as umami enhancers - a little bit in a sauce can be subtle, but punches the flavour up a bit.

                        You can always make nam-pla prik, which is basically bird chilies and fish sauce, and is ubiquitous as a condiment in Thailand.

                        1. p
                          peanuttree May 1, 2013 10:35 PM

                          I gotta second everyone else - I just use it whenever I want that particular cheesy, salty taste/smell (to me, when it cooks, it smells cheesy)

                          Good way to spice up vegetables. The poster with the tomato sauce provides a good example

                          1. sarinaL May 2, 2013 05:03 AM

                            If you mix fish sauce and oyster sauce in a 1:1 ratio and keep it in a jar, you'll have a go-to sauce for any basic Thai/Lao stir fry. A little oil, some smashed garlic, your meat, and a drizzle of the sauce. Add your veggies and flip, flip, flip.

                            1. vanderb May 2, 2013 05:09 AM

                              Finely chop up a load of thai/bird's eye chilies, place in a jar and cover with fish sauce. Use this as a condiment for any Thai/Viet dishes, rice or anywhere you want a little salt and heat.

                              This assumes you like chilies.

                              1. splatgirl May 2, 2013 07:17 AM

                                I add a dash or two to most anything with an umami element. Chilli, soups, etc.

                                Stir fried veg--pad pak. Basically the same fish sauce/sugar/tamarind combo as pad thai only more of it, plus or minus ginger and thai basil, served with rice to sop up the yum.

                                1. Chocolatechipkt May 2, 2013 07:42 AM

                                  This recipe is really good (and it doesn't have to be pork ... I've used chicken, tofu etc instead):
                                  http://www.boston.com/lifestyle/food/...

                                  Show Hidden Posts