A roadside stand in Thailand turned me into a fish sauce believer

I was on a bike trip through the countryside and stopped at this little place. They had huge clay jars of fermenting fish sauce out back, bubbling away. The smell hit me hard, but the owner explained how time makes it good. I always bought mine from a store before, never thought about it. Now I get why the real stuff tastes so much better, and I try to find small batch versions.

4 comments

4 Comments

campbell.ryan1mo ago

All that "bubbling away" stuff just sounds like a great way to get inconsistent flavor. I've had the fancy small batch fish sauce and it's often way too strong, it overpowers everything in the pan. The store bought stuff is standardized for a reason, so your food tastes the same every time you cook. That whole "time makes it good" idea is romantic, but most home cooks just need a reliable ingredient. The real stuff isn't better, it's just different, and usually not in a good way for weeknight dinners.

nora_webb5129d ago

My grandma's fish sauce from Thailand is actually pretty mild.

taylor_wells1mo ago

What if you tried cutting the strong fish sauce with a bit of water or broth? @campbell.ryan, I've had that same problem where it overpowers a quick dinner. My fix is to just dilute a spoonful in a quarter cup of liquid before it goes in the pan. You still get the good flavor without the shock, and your weeknight cooking stays reliable. It turns a tricky ingredient into something you can actually use on a regular basis.

sam9121mo ago

Wait, you prefer the same taste every time over something that's actually alive and bubbling? That fermenting is what makes real fish sauce good, not just salty water. Calling it "romantic" misses the whole point of flavor.