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BellaOnline's Thai Food Editor

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There's a Rotten Fish in my Sauce!




All fish sauces (nahm bplah) are not created equal.
My first experience was terrible! Being the thrifty-minded person that I am(cheap is a better nomenclature!), I chose the cheapest-don't go there!
Not that I drank it straight, mind you, but was so disgusted by it that I immmediately poured it down the drain and decided that I could easily leave it out of my recipe. However, I decided that all Thai's can't be wrong and pressed on to think, perhaps, that quality makes a difference. Sure enough, I was pleasantly surprised to find "Golden Boy" brand fish sauce, adapted to my personal preference taste was delightful in my recipes. Some like "Three Crabs" and the list goes on and on.
The first thing you might ask yourself is, can I handle anchovies, if not, don't buy fish sauce. Anchovy paste is quite a good substitute, but if you just aren't a "fishy-type" person add soy sauce for the saltiness sans the fish taste.


All fish sauces (nahm bplah) are not created equal.
My first experience was terrible! Being the thrifty-minded person that I am(cheap is a better nomenclature!), I chose the cheapest-don't go there!
Not that I drank it straight, mind you, but was so disgusted by it that I immmediately poured it down the drain and decided that I could easily leave it out of my recipe. However, I decided that all Thai's can't be wrong and pressed on to think, perhaps, that quality makes a difference. Sure enough, I was pleasantly surprised to find "Golden Boy" brand fish sauce, adapted to my personal preference taste was delightful in my recipes. Some like "Three Crabs" and the list goes on and on.
The first thing you might ask yourself is, can I handle anchovies, if not, don't buy fish sauce. Anchovy paste is quite a good substitute, but if you just aren't a "fishy-type" person add soy sauce for the saltiness sans the fish taste.

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Content copyright © 2013 by Mary-Anne Durkee. All rights reserved.
This content was written by Mary-Anne Durkee. If you wish to use this content in any manner, you need written permission. Contact Mary-Anne Durkee for details.

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