There are so many great conversations on the Hotline—it's hard to choose a favorite. But we'll be doing it, once a week, to spread the wealth of our community's knowledge—and to keep the conversation going.
Today: Embracing the fishy funk of fermentation.
"Just a dab will do ya," is like fish sauce's unofficial motto. But, oh, what a dab it is. A tablespoon of fish sauce adds a funky depth to things like rice noodles and corn soup. It makes larb lovely and Thai steak Thai-y.
Over on the Hotline, Phillie Filly bought a bottle BLiS fish sauce, but has a slight problem: "the expiration date is 2/2016." She wants to know what suggestions you have for using all that funk up before its time is up. From marinades to grains, here are your favorite ways to cook with fish sauce:
- Uncle Jess uses it as you would salt, adding fish sauce to meat, eggs, bitter greens, grains, and vinaigrettes.
- Susan W suggests chicken wings and lettuce cups.
- As a marinade for chicken or pork, lloreen uses 2 tablespoons fish sauce, 3 tablespoons honey, 1 tablespoon soy sauce, 1 teaspoon minced garlic, and 1 teaspoon minced lemongrass.
- Kristen W. says to make a big batch of nuoc chom (a Vietnamese condiment made with fish sauce, lime, and sugar) and freeze it in indiviudal portions.
- TobiT loves Vietnamese flank steak.
- Food52's Director of Customer Experience and Operations Lauren Kelley reached out to BLiS, confirming the fish sauce is actually safe to use 2 years past its expiration date—giving us all plenty of time to cook our way through her fish sauce-specific recipe collection.
What's your favorite way to use fish sauce? Tell us in the comments below!
Photos by James Ransom