Comment by tananan
1 day ago
Thanks for sharing. It is especially interesting to hear the factors that contributed to the decline of fish sauce use in the west.
One thing I am “stealing” from SEA is fish sauce in scrambled eggs. Feels almost like a cheat code.
Oh absolutely and you're welcome! Btw, fish sauce in scrambled eggs over rice is one of the simplest, most satisfying meals you'll find across Southeast Asia, in my country Vietnam especially. It's my favorite meal also.
> One thing I am “stealing” from SEA is fish sauce in scrambled eggs. Feels almost like a cheat code.
A bit of stone ground mustard added to scrambled eggs is another culinary delight.
What if my mustard is made without stones. Will it still work?
> What if my mustard is made without stones. Will it still work?
It depends on your risk tolerance to try I suppose. It will either be a delicious variant or create a space-time singularity dooming us all...
:-D
Worcestershire Sauce (fermented anchovy base) with eggs is a classic combination for a reason.
ICYMI - This is an attempt to mimic a secret Vietnamese American restaurant recipe but interesting use of fish sauce with spaghetti https://www.tasteofhome.com/article/san-francisco-style-viet...
At least in the US, fish in general is somewhat polarizing and, probably especially, strong tasting fish like anchovies, fish sauce, etc. Just not something probably the majority of people grew up with.
It isn’t just familiarity. Some people experience some fish sauces as having vividly foul flavor. This includes people who routinely eat anchovies, cured fish, etc.
It is clearly an issue of sensitivity.
Worcestershire sauce is a fish sauce that's used all over American cuisine, especially BBQ.
Yep. But unlike, say Red Boat, I don’t know anyone who thinks it has a strong rancid taste.
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Its midwesterners. There’s a fish tradition in most other parts of the country.
Nah fish sauce is different. You can give most midwesterners fish and chips or worcestershire and they’ll be fine with it. But many will find fish sauce initially pungent and repulsive until they get used to it
Put it in tomato sauce for pasta. Just a tablespoon or so.
Okay I know we're not supposed to complain about downvotes but c'mon it's actually delicious, doesn't taste like fish, and just adds umami. Don't knock it until you try it!
I didn’t downvote you but fish sauce does taste strongly like rancid fish to some people, even in trace quantities. Nothing about that flavor profile is delicious. There is nothing stealthy about it either if you are one of those people; you can immediately detect that disgusting note on the first bite.
I love anchovies and use a lot of them in many of the dishes I cook (including tomato sauce). Fish sauce ruins everything it touches for me. It isn’t lack of exposure either; I lived on Vietnamese home-cooking for many years. I eat a lot of weird and pungent things but I have no context for why anyone would want to put that fish sauce in their food. Also, some types of fish sauce from around the world don’t have this effect for whatever reason.
I’m pretty sure from observation that it is gene-linked thing, like the cilantro sensitivity. While rare, even some Vietnamese people seem to fall into this set and it is part of their cuisine.
I'm just down voting a meaningless comment. 1T fish sauce + an unknown amount of tomato sauce could taste like anything from fish sauce to tomato sauce.
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lime juice with the fish sauce works surprisingly well (in scrambled eggs, I mean)