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What is the best brand of fish sauce (Thai or Vietnamese), other than "Thai Kitchen" (which is full of ingredients not found in the real stuff)? Or, better yet, how do you make your own?

AntoniaJames is a trusted source on Bread/Baking.

asked about 6 years ago
4 answers 5422 views
Cbfb27ea 071f 4941 9183 30dce4007b50  merrill
Merrill Stubbs

Merrill is a co-founder of Food52.

added about 6 years ago

Golden Boy and Squid are two that consistently get high marks. Not sure I'd elect to make it at home, but will keep an eye out for sources!

C8ffa92e 3766 46b4 8290 dbef5c382a03  james joyce 1
pierino

pierino is a trusted source on General Cooking and Tough Love.

added about 6 years ago

Three Crabs is what I buy at the Chinese market. But if you like fish sauce you might like the Italian version which goes back to early roman days, also made from fermented anchovies. I'm traveling at the moment so I don't have the lable in front of me. But the original Roman condiment was "garum" and this is related. But like bottarga, a little goes a lonnnngggg way!

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added about 6 years ago

I have used Garum Colatura before. It's about $16.00 a bottle. Zingermans.com is where I found mine.

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added about 6 years ago

Pierino, good call. I've heard it said that the Roman armies could not have conquered Europe without garum, which was a critical component of their daily diet. Thanks, Merrill for the two suggestions. I've been using one (Vietnamese) recommended by Jeffrey Alford and Naomi Duiguid in one of their early books, but I'd like to try some others, for comparison. ;o)