Fish sauce is another ingredient I’m obsessed with and that are a must in my everyday cooking. Please note that this post is not sponsored; it’s unbiased and features my 100% honest opinion.
Here’s another video featuring the ingredients I’m obsessed with and that are a must in my everyday cooking. Please note that this post is not sponsored; it’s unbiased and features my 100% honest opinion.
Today, I want to feature the brands of fish sauce that I use. While visiting my parents in France I had anticipated preparing our favorite Vietnamese dish: phở bò. Of course making a dashing beef broth is key, but in my opinion, the finishing touch is as important; drizzling a bit of nước mắm to enhance the noodle soup dish. So I carefully packed a bottle of my favorite nước mắm in my luggage and gifted one to Maman and Papa.
Fish sauce is omnipresent in Asian cuisine; it’s an amber-colored liquid extracted from the fermentation of fish bones with sea salt. And just like olive oil, the factors influencing the quality and taste of the divine liquid include the varieties of fish used, the production practices and the dedication of the producer. Its pressed, fermented juice is authentically made without any additives, added water or MSG (only anchovy fish and sea salt) and has an aromatic, briny, pungent flavor. Nước mắm nhĩ translates to “pure fish sauce”. The most famous region for making nước mắm is Phú Quốc Island.
You’ll see in the video the brands that I absolutely love and even if you can’t find these specific brands, search for key components for quality fish sauce such as the region where it’s made and if it’s “first-pressed” and “extra-virgin”.
Check out my other video cooking tutorials and more recipes on http://www.phamfatale.com/
Chef Jaqueline Pham