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Fish Sauce
Auch bekannt als: nam pla, nuoc mam, patis
Pungent fermented fish condiment essential to Southeast Asian cooking. Adds deep umami. Smells strong but mellows in cooking.
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Herkunft
Southeast Asia
🗄️
Lagerung
Refrigerate after opening
⏱️
Haltbarkeit
2-3 years
💡 Tipps & Tricks
- ✓Start with less than recipe calls for - you can add more
- ✓Quality matters - look for first press
- ✓Don't fear the smell - it transforms dishes
📖 Rezepte mit Fish Sauce
Lao Lemongrass Fish Cakes
Laos
40 minutes
Tod Mun Pla
Thailand
45 minutes
Kiribati Coconut Crab Stir-Fry
Kiribati
45 minutes
Cambodian Banana Blossom Salad
Cambodia
30 minutes
Lao Ping Pa
Laos
45 minutes
Bánh Chưng
Vietnam
20-24 hours (minimum)
Ghanaian Spinach Stew with Plantains
Ghana
1 hour 15 minutes
Bún Riêu Cua
Vietnam
1 hour 30 minutes
Mine Frite
Mauritius
45 minutes
🔄 Alternativen
- Soy sauce + anchovy paste
- Worcestershire sauce
🍽️ Passt gut zu
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