Spicy Thai fish sauce, and the spicy and sweet Vietnamese fish sauce. How do I make both kinds?
Posted by admin
ACB11180 asked:
The spicy Thai fish sauce with chili peppers that you would find at a table at Thai restaurants.
The spicy and sweet Vietnamese fish sauce that is served with deep fried egg rolls at Vietnamese restaurants.
How do I make them?
January 11th, 2010 at 11:09 pm
The Thai one is usually a bottled one you can buy at any Asian market, and is just sugar, water and chili cooked down to a syrup. start with the amount of sugar you want for the final sauce, at an equal part water, a few smashed garlic cloves and a lot of fresh thai chili (it will get less spicy when it cooks down) Reduce it until it’s the original volume.
the Vietnamese one (nuoc cham) is usually thinner i found this recipe-
4 red chilies
2 cloves garlic
1 tsp sugar
2 limes, peeled and chopped
1 tbsp hot water
1 tbsp vinegar
5 tbsp nuoc mam (fish sauce)
January 12th, 2010 at 2:12 am
Thai : we call “nam pla prig” or ” prig nam pla”. It’s very simple contains fish sauce and chili, or you might add chopped garlic or slice onion and lime juice.