BrazenAmateur
Senior Cook
- Joined
- Feb 3, 2007
- Messages
- 193
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?
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?