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Old 04-01-2007, 08:58 AM   #1
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Nuoc Mam - Fish Sauce?

So I have a debacle.....

I'm making a Patrick O'Connell rockfish recipe tonight and I think I got the wrong fish sauce.

What I used tastes half-decent, but I don't think I'm getting the entire effect.

Does anyone know if Vietnamese "Nuoc Mam" fish sauce is different from the ordinary Chinese "fish sauce" that one buys at a grocery store?

Nuoc Mam is apparently made from fermented anchovies, and the "fish sauce" that I got doesn't smell like that whatsoever.

I used it in a concoction with sugar, vinegar, tomato juice, and lemon juice. What emerged was sort of an odd sweet-and-sour sauce.

The final product with the Nuoc Mam is supposed to also be sweet & sour, but I think it should be "fishier".'

Does anyone have any experience with Nuoc Mam?


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Old 04-01-2007, 10:12 AM   #2
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I use it all the time, & while it's technically called "fish sauce", & is made from fermented fish, it is decidedly "unfishy". You used the right stuff.

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Old 04-02-2007, 10:44 AM   #3
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Originally Posted by BrazenAmatuer
Does anyone know if Vietnamese "Nuoc Mam" fish sauce is different from the ordinary Chinese "fish sauce" that one buys at a grocery store?
Chinese fish sauce? Are you referring to Oyster sauce? If so, Thai and Vietnamese fish sauce is entirely different.

I haven't seen Chinese fish sauce, just Thai and Vietnamese. Thai is called "nam pla" and Vietnamese is called "nuoc mam," but it's essentially the same thing.

Less is not more. More is more and more is fabulous.
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Old 04-02-2007, 11:32 AM   #4
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I was gunna say, try Nam Pla instead :)
Katherine Snow. xx
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Old 04-02-2007, 05:29 PM   #5
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Here in the Philippines, we call fish sauce "patis".
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