🐟
Fish Sauce
Aussi connu sous le nom de: nam pla, nuoc mam, patis
Pungent fermented fish condiment essential to Southeast Asian cooking. Adds deep umami. Smells strong but mellows in cooking.
🌍
Origine
Southeast Asia
🗄️
Conservation
Refrigerate after opening
⏱️
Durée de conservation
2-3 years
💡 Astuces et conseils
- ✓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
📖 Recettes avec 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
Bánh Chưng
Vietnam
20-24 hours (minimum)
Lao Ping Pa
Laos
45 minutes
Ghanaian Spinach Stew with Plantains
Ghana
1 hour 15 minutes
Bún Riêu Cua
Vietnam
1 hour 30 minutes
Mine Frite
Mauritius
45 minutes
🔄 Substituts
- Soy sauce + anchovy paste
- Worcestershire sauce
🍽️ S'associe bien avec
LimeChiliGarlicPalm sugarHerbs