has anyone know about vietnamese food? especially the fish sauce? thanks!?

Answer 1

About "fish sauce," here's some info I've gathered in my files (not necessarily vouching for any of it myself though):

Fish sauce is made from fresh anchovies and salt, which are layered, pressed and fermented for 6 months or longer (fishy taste usually disappears when used in food). The liquid squeezed out is the fish sauce.

There's no real substitute to make it at home, but one site suggests combining two minced anchovies with 3 tablespoons light soy sauce for something at least similar.

Some say to make sure the label says "Ca Com" to make sure only achovies were used (as opposed to other fish?).

It comes in several qualities ... the clear lightest color is the first pressing and best for table use... the slightly darker is okay for cooking.

Fish sauces may also be flavored with chiles or sugar, etc., for various uses.

Fish sauces from different countries considered "best" I guess :
nuoc nam (Vietnamese)
nam pla (Thai)
_____? (Hong Kong)

For Vietnamese food in general, try some of the links in this search:
http://tinyurl.com/y48ywm


Good luck,

Diane B.

Answer 2

Fish sauce is used for flavoring just like soy sauce.Fish sauce [regular] have lighter taste than soy sauce.You usually dip fish, veggie[broccoli] ...Mostly people use it for banh xeo, banh nuoc
banh beo etc.....Good Luck!