๐
Fish Sauce
๋ค๋ฅธ ์ด๋ฆ: nam pla, nuoc mam, patis
Pungent fermented fish condiment essential to Southeast Asian cooking. Adds deep umami. Smells strong but mellows in cooking.
๐
์์ฐ์ง
Southeast Asia
๐๏ธ
๋ณด๊ด
Refrigerate after opening
โฑ๏ธ
์ ํต๊ธฐํ
2-3 years
๐ก ํ & ๋น๊ฒฐ
- โStart with less than recipe calls for - you can add more
- โQuality matters - look for first press
- โDon't fear the smell - it transforms dishes
๐ Fish Sauce๋ฅผ ์ฌ์ฉํ ๋ ์ํผ
Chรกo Lรฒng
Vietnam
2 hours 15 minutes
Chแบฃ Giรฒ
Vietnam
1 hour 10 minutes
Nam Tok Moo
Thailand
30-35 minutes
Lao Lemongrass Fish Cakes
Laos
40 minutes
Ikan Tuna Asam Pedas
Timor-Leste
45 minutes
Myanmar Sour Fish Salad
Myanmar
25 minutes
Massaman Curry
Thailand
2 hours 30 minutes
Kiribati Coconut Crab Stir-Fry
Kiribati
45 minutes
Cambodian Grilled Pork Neck
Cambodia
50 minutes
Samlor Korkor
Cambodia
1 hour 15 minutes
Spicy Shrimp and Eggplant Curry
Myanmar
55 minutes
Mine Frite
Mauritius
45 minutes
๐ ๋์ฒด์ฌ
- Soy sauce + anchovy paste
- Worcestershire sauce
๐ฝ๏ธ ์ ์ด์ธ๋ฆฌ๋ ์์
LimeChiliGarlicPalm sugarHerbs