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I mostly see this product from Vietnam and it's labeled mam nem, though there is also a Thai version called pla ra. If you're looking at a Vietnamese fish sauce, make sure it says nuoc mam or nuoc mam nhi.
No. If that were true, most Thai dishes would taste fishy. I have received many messages from first timers who smell it, then immediately cannot imagine how this could be added to food. I've even had someone asking me if it had gone bad! We’ve taken a deep dive into the world of Red Boat Fish Sauce, and we’re here to show you just how versatile and useful this ingredient can be! From adding depth of flavor to your next stir-fry, to making a simple sandwich spread, the possibilities are endless. TN: I wanted to reach myself, honestly. I kind of approach all of my writing that way: I want to write things that I would want to read or have been wishing was in the world. This was a chance for me to really get into the nuances of Vietnamese cooking in quite a bit of detail. There’s an entire section about making dipping sauce … If it's not a clear brown liquid, it's NOT the fish sauce you want. This is mam nem, an unfiltered fish sauce. Storage Tips
You might notice that some brands contain added protein. For example, Three Crabs fish sauce contains 2 grams of protein but also has “hydrolyzed wheat protein” on its ingredient list. (Hydrolyzed wheat protein is a flavor enhancer, similar to MSG.) I do not know whether the amount added makes any difference to the total amount of protein per serving (my guess is that it doesn’t) but it is something to mention.
Some call it a condiment, but fish sauce is more of a seasoning in a sense that we use it primarily to season our food. Its main purpose is to add saltiness; and the secondary purpose, but still very important, is to add umami or savory flavor. SQUID. Squid is a household name of fish sauce in Thailand, and indeed it is the one my family uses. It isn't "premium," but it's perfect for everyday use and is affordable and widely available.
Nước mắm nhĩ Red Boat 40°N, 500ml
THREE CRABS. I mostly use Thai fish sauce (for obvious reasons) but Vietnamese fish sauce or nuoc mam can be used in Thai cooking. I find Three Crabs to have a milder flavour than most others, which could be attributed to a higher sugar content (2g vs 1g) and perhaps less concentration of fish. The traditionally crafted fish sauce is matured in wooden barrels for one year. Grade N is an industry standard that indicates the protein content and quality of fish sauce. Commercially available fish sauces are usually less than 20° N. Red Boat is 40° N. DT: Right, nor a two-string guitar. We didn’t want to trap Vietnamese food into “essentials,” which is a word I kind of hate. Like, here’s a glimpse into a cuisine — which is what we wanted to achieve — rather than caging the cuisine in a terrarium where it doesn’t go anywhere. And we wanted to present the ingredient on its own terms. We don’t have a chapter about fish sauce called “Sorry It’s Stinky.” Red Boat is also a good source of protein and healthy oils, making it a nutritious addition to any meal. Plus, our unique aging process helps to concentrate the flavor and aroma of the fish, so you can get the most out of every drop. If you want to splurge a bit, RED BOAT a premium brand that is the most well known for producing "extra virgin fish sauce." It is made on the island of Phu Quoc in Vietnam, known for making good fish sauce.
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