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Fish Sauce

It’s hard to over­state the im­por­tance of this pun­gent condi­ment—most typ­i­cally made from fer­mented an­chovies— in Viet­namese food. Some brands are more fla­vor­ful than oth­ers: Look for Red Boat from Viet­nam or Thai Me­gachef. It is used as a cook­ing in­gre­di­ent in these recipes, but fish sauce is also used as a ta­ble condi­ment in Viet­nam. It’s not ex­actly tra­di­tional, but a dash can add a jolt of salty, sa­vory fla­vor to your banh mi.

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