Ultimate Guide to FISH SAUCE - Hot Thai Kitchen
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- Опубликовано: 19 окт 2017
- Yup, I tasted fish sauce straight up, just for you :)
Fish sauce is my favourite seasoning in the kitchen, and arguably the most important ingredient in a Thai kitchen! Fish sauce is used in almost all of my recipes, it is indeed our equivalent of salt in the Western kitchen. However, what's a good brand to choose? Are the expensive ones worth it? How should you store it? How can I substitute it? And...What exactly IS fish sauce anyway??
All of these questions, my friends, will be answered in this video. I hope you enjoy it!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the RUclips channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via RUclips videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitchen.com
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Thank you for watching!
Mushroom ketchup is a good vegetarian substitute www.amazon.com/Watkins-Mushroom-Ketchup-fluid-ounce/dp/B000OCQH3I
How about OYSTER SAUCE which brand is original or best brand in Thailand.
I want to work with you
Pailin's Kitchen
Thank you.
OMG! I just got a bottle of red boat fish sauce and LOVE it!!! So I took my Dad and his Chinese wife to the local Asian grocery store and they do have Red Boat brand. His wife said dont get it "it smells bad" she said and my dad agreed with her. I told them "I trust Pai!" and got it anyway. Tried it today in my Thai omelet and the flavor is much more complex. It's my new favorite fish sauce. Thank you again Pai!!! 😁
My wife is Vietnamese and she borders on connoisseur and obsession with fish sauce. Oh yes theirs a bottle of 3 Crabs in our pantry right next to other types I can't read. She makes her nuk mam all the time. It was fish sauce and mam nem that made her think I was an OK guy since I've been eating them for a long time. That was twenty five years ago, guess I passed the test.
Wow! What a difference! My wife and I have been making your recipes for years and have been using the Lucky brand you showed (or something similar). We just bought the 3 crabs brand and it is so much better. Like a nice wine compared with vinegar. We are one of your Patreon members. Currently live in US and planning to retire in Thailand in a year or two. Actually heading to Bangkok for a week of eating in 3 weeks. Can't wait! Thanks for all your great advice and recipes. Everything we make tastes amazing and authentic.
How was the trip? I mean the food!!
Fish sauce works in almost any soup. It makes a great dipping sauce. I add it to meatloaf. Vietnam got me addicted to it and Korea hooked me on kimchi.
That makes sense, kimchi is made with fish sauce 😄
Yea. I think, if a person didn't have any Worcestershire Sauce, they could use FISH SAUCE instead.......But, of course, they each have some different flavor tones, & with asian cooking, nothing can replace good FISH SAUCE!*
Very informative. Your vids always answer questions I didn't even think to ask. Anyway, great video, thanks Pai🌹
Now thats realy a Video to learn something and I am glad you made it up for all people they are interested on. So thanks Pailin. You r running a great Channel. I am watching all your vids and I look foreward for your next one. Greetings from Germany.
I made my own fish sauce, it took a whole year but so worth it. The extra virgin is use for simple sauce, the 50% is for seasoning.
I love how you showed us your recommendations and also took the time to explain your non-recommendations that we should steer clear of.
Thank you so much for your product reviews/discussions! I am learning from all your discussions and am so appreciative!
Fantastic video! You're the best, Pai!
That pla ra is used in Ilocano (a Filipino subculture) dishes too. We call it boguong nga munamon. Boguong is a general term for fermented pastes and munamon is anchovies. We also have boguong nga aramang which is shrimp paste. My mom said that the pla ra is actually the paste at the bottom of the fish sauce before the fish sauce is extracted.
I love your FAQ videos! They always give a nice sidekick to the show!
I love these videos about fundamentals. Asian foods and ingredients are expensive, so it's nice to find a breakdown of what is and isn't worth spending money on, and what to look for. Thank you so much!
I love fish sauce I use it on lots of things. Fish sauce and Sriracha are staples for me since spending time in Vietnam.
Three Crabs is my favorite brand. I use it for everything!!!! They run for $4-5 a bottle here at the local Asian grocery store. LOVE IT!
What a great video!!! Sooooo helpful!!
I just bought the more expensive fish sauce that you use and it is so delicious. I’m now making some of your dipping sauce recipes using it. They are so good!
Thank you! 🙏🏽
Love this, you covered so much and it's not boring at all!
Fish sauce took my meatloaf to a whole other level. I use it whenever I can. Super helpful video.
Just a little fun fact and/or tip: Look on the bottle and if you see the words "Nước Mắm Nhĩ" it's probably the best kind to use. Nước Mắm Nhĩ literally means "Dripping Fish Sauce" and it refers to the fact that the stuff inside the first batch of liquid oozes out of the fish fermentation tank, or first press like Pai says. Or you can also look for the words "Phú Quốc" and that's the name of the island where fish sauce is mainly produced in Vietnam and it has high quality. I use Red Boat fish sauce for marinate, dipping sauce, serve with steamed or pan-fried fish. It's the best brand I could find in N. American so far.
@Kiet Pham I really do appreciate you mentioned fish sauce from Phu Quoc Island! The best fish sauce comes from there! Many brands will say Nuoc Mam Phu Quoc on the bottle but in fact it’s not produced there (check the ingredients like Pai said and also the origin). Red Boat is really the best and closest one to the those made on the island.
Thank you! Your comment is very helpful.
I am so happy that I found your video series! Started with palm sugar and then moved over to fish sauce. The red boat fish sauce has been recommended to me so that’s what I got when I needed more, and holy cow, such a difference. Glad to see that I need search no further because I’m already using the right one.
I just wanted to let you know your videos are and always will be amazing. I have made many of your dishes and am getting better each day. Thank you so much!
You seem to be down on MSG, but anything "hydrolyzed" is also MSG, also anything with the suffix "protein" or "yeast" is MSG. There are like 40 different names for MSG depending on where it is extracted from. Once you learn the different names for MSG you will see that it is in pretty much everything. And that's totally fine. It tastes good, and it's no less healthy than salt, just eat in moderation.
Awesome review of different fish sauce brands Pai! Thais and Filipinos really do share the same love for fish sauce or "patis". That "not" fish sauce you showed is also known in the Philippines as "bagoong" used in a lot of vegetable stews and soups, or as dipping sauce for green mangoes.
A wonderful concise tutorial on fish sauce. Thanks so much. I learned a lot.
What a delightful delivery of a very informative video session. You are not only a master chef but a master presenter also! Thank you for your wonderful spirit and beautiful smile!
miss you pai, glad ur back!!!
"the baby brand does not contain any babies"
I died lol
nonsecondo just like how baby oil does not contain any babies!
it contains baby fishes though
And Girl Scout Cookies don't contain real girl scouts.
Totally cracked me up too😂
There're a Vietnamese creepypasta about a kid fall into the fish sause tank and become fish(baby) sause
Your show are so informative. Thanks for doing this.
I learn so much from your videos. My cooking is steadily improving because of these. Thank you!
Hi Pailin, thanks for the break down of the different fish sauce's.
Hi
The lady is a natural born teacher and an excellent communicator.
🌈 Great info. Thanks for sharing Pai, I now know what to look for when I purchase my next bottle of Fish Sauce. 🍸
Loved her on One World Kitchen and I am so happy to get to learn from her again!!!
I’ve been using fish sauce forever and still did not know half of the things I learned from this video. Thank you!
I use Red Boat when I cook steak. We found putting a ribeye steak on stove top, cast iron, and use Red Boat to keep the steak from drying out. The smell is not the greatest, but once it's on the table it is amazing! Very unique and delicious!
I enjoy your cook shows a lot. Educational and you make it so doable. 😊
Thanks for your marvelous analysis & guidance! No one could ask for anything more in a review of fish sauce.
I’m a new viewer and I love your videos even though I haven’t tried out your recipes yet. I’m so glad for this video cause I was super confused in the asian supermarket (in Australia) with like 10 brands of fish sauce. A lady told me to buy this random one made in HK but I decided to go for the red boat one as it’s made in vietnam and also it’s more expensive haha. Little did I know it was the right choice (as confirmed by your video)! Yay! But I will probably get a bottle of 3crabs or squid if I find myself using the fish sauce too quickly since I’m planning to follow a lot of your recipes 🤩
"fish sauce" is probably the oldest condiment/ flavor booster in the history of man. The pre-Romans and of course the Romans had liquamen, and it was right up there with gold as far as trading was concerned. I put in my chili, gumbo, dirty rice, almost every soup, beet dishes, etc. I reach for it before a salt shaker. I am also 100% Caucasian.
He just meant he is White but likes fish sauce. Other Caucasians are offended by the smell of some Asian condiments, dried fish, shrimp fry paste, others.
no, this is not true. Many other condiments and flavour enhancers came before fish sauce
@Marky He just meant he is White and likes fish sauce because most White people are offended by the smell of fish sauce, shrimp fry paste, salted dried fish, and other Asian foul smelling ingredients.
The romans called it “Garum”.
@MC yes race matters!
Love your videos - educational and very entertaining too!
🥰 thanks for the lesson excellently presented... you're a natural teacher ❣️ you've got one more subscriber Love your approach with a natural/organic taste the feeling is mutual 😍
As a Korean, Kook Gan-Jang( it translates it " Soy sauce for special stock.) It is 100% made of Soy but it has the smell that is quite remarkably similar to fish sauce.
Thanks! We use 3-crab fish sauce all the time in Korean food, including kimchi!
I cannot believe one of the major communication networks haven't picked up your RUclips presence and converted it to a streaming service under their mantle. What a pleasure to watch, listen and learn.
jus't finished watching this vid!! i'm glad i've been using your top 2, woo woot!
Bought the RED BOAT brand today and tasted it. I LOVE IT!!! WOW, it tastes bold, strong in a good way and seems saltier, though it has less SODIUM than THREE CRABS brand. Thank you for making this video about different brands of fish sauce. I always use THREE CRABS brand because it's the most popular and the RED BOAT ones are not displayed together on the shelf in stores. One vietnamese store in Honolulu Chinatown displays them on a shelf behind the Cashier for all premium products and priced for $8.99 for a 17-oz size bottle here 😄
Thanks Pai, this is the video I have always wanted to see on fish sauce. I always wondered what the differences between all the fish sauce brands out there. It is so complicated for a person non-familiar with Thai or Vietnamese cooking to choose the right one and be sure that you didn't get the one that nobody uses because of bad quality !
Thanks again and love your videos.
I gave a thumbs up, becauae I have also wanted such a video. :) But I regret I was unable to fulfill my desire to repeat that action a few more times.
WOW... i just someone stumbled upon your channel... subbed for your amazing commentary. Thankyou so much this is just gold.
Red boat fish sauce and woman in the boat oyster sauce. Thank you so much for both of these. You’re awesome
I would like to see you do a similar test with oyster sauce.
She has just done it..another great discussion ,check it out
wish granted ruclips.net/video/wEN6bWrRrrg/видео.html
There is a wonderful video she posted very recently.
Pai, you have yet to do a bad video, but this one is really superb. So informative, touching on so many aspects of fish sauce. You even explained the putrid grey sludge! And to finish off, glad you mentioned using fish sauce in non-thai foods. Personally, I use it in more things than I can count (I also like to taste it straight). For the last few years I've been partial to creepy-baby brand, but after watching I think I'll give Squid brand another go. Thanks for another great one!
Pailin. You make your show so enjoyable to watch. Honesty on your recommendation is appreciate on products
Awesome video and very educational!! I'm familiar with most of your favourites but it's great to get insight into their quality and an idea of what dishes will make the most of the particular fish sauce
Awesome video. I bought that cheap fish sauce a while back and will throw it out. I was shopping for fish sauce and bought squid and red boat at the same time. Some asian guy at the store said squid was his moms favorite while i was looking at red boat. Glad you mentioned all three fish sauces that i have. Your the best.
Thanks Pai for lifting the lid on the mysteries of fish sauce. I always add a dash of fish sauce to my lamb or mutton stews, to give them another flavour dimension. It really improves the flavour of lamb and mutton. I used to add Gentleman's Relish or Patum Peperium, an English condiment also made from anchovies.The thick fish sauce in this video is more like I imagine garum to have been. Garum was a highly prized Roman condiment made from fermented anchovies, and many records of its trade exist today.
Wow! Fascinating, thanks!
Pete Thomas I met someone at a SW Food Trade Show a couple of years back who was producing this Roman condiment in small batches and campaigning to bring it into modern day use. I don't have contact information to hand unfortunately, but he was based in the Cotswold somewhere.
maybe i should try that on my Bolognese sauce, is it a good idea? bc it's herbful
This explanation was really helpful. Thank you!
So informative! Thank you P’ Pai x
Thank you for this. I never understood why fish sauce varied so wildly in price. I use the Three Crabs. The first time I cooked with fish sauce my wife came into the kitchen and said "What's that awful smell?" It's been several years now so I think she is used to it. I made a pot roast in the slow cooker last week and just for fun I put in 2 tbls of fish sauce and a handful of chopped cilantro and she raved about how good it was. "Best ever!" I love your videos but I only cook Keto so I modify your recipes a lot.
I love red boat fish sauce . I use to buy them in USA before they even have in Vancouver Vietnamese supermarket . They expensive then other brand but they the best and concentrate . I also buy squid brand and 3 crab brand . But my favourite brand is red 🚣 boat . Thank for share the tip😍😍😍
You are lovely! I have enjoyed watching your videos. I just wish I had seen these a week ago before I headed to H Mart to stock up. Next time I will be better prepared. Cheers!
Awesome demonstration and knowledge shared, thank you so much. Can’t wait to try the recipe.
I use Sqiid and Three Crab brands. Love them both. So good on cucumbers and salads, and I use it in my rice instead of salt. Yes, just a glug, not a lot. Just enough to give a hint of flavor. Unless it's going into something sweet. It's my secret ingredient in every soup I make. I don't buy broth in a box any more. This has me covered. I'm Irish, I live alone, and I go through a bottle every 4-5 months. I use it in everything. Really good in barley. quinoa, spaghetti, noodles, sauces, stir fry. Yeah.
I love using anchovies in Italian food, such as pasta sauces, but indeed, if I’m out of anchovies, fish sauce works incredibly well as a substitute that i always have on hand! (Mediterranean canned anchovies are also fermented, so it’s no coincidence that they taste very similar. In fact, there exists a traditional Italian fish sauce called “colatura di alici” that looks just like Asian fish sauce. It is, however, vastly more expensive.) Similarly, wasabi powder works well in a pinch when I need horseradish.
I find that anchovy fillets and the "murky" fish sauce (it's called bagoong isda in the Philippines) taste almost the same. Anchovies just taste "finer" than bagoong, though.
@@JorgedelasAlas I might have to buy a bottle of that “murky” fish sauce, then!
You’re nasty
Your explanation is absolutely hilarious! Love it...thank you so much Pai! ^_^
This video comes in handy. Finally decided to try cooking some of your recipes and got nervous reading the best use by date of three weeks on the fish sauce bottles. I knew you can go over, but not by how much.
I literally put fish sauce in so many things!! It bumps up the flavor without making it too salty as well if used in right amounts. I use it in barbeque sauce, pasta sauce, meatloaf, almost anything really lol. Last night i put some in beef stroganoff and it was delicious! I usually stick to the 3 crabs though i grew up with it and I prefer the taste compared to others I've tried. 😊
How much is that brand?
Wow.. I love fish sauce, but I don't know if i've ever drank it straight. hehe. Thanks for doing this!
this is one o your best content. Love your work
Thank you so much for this very informative video! I know nothing about fish sauce, so watching this video really helps so much.
You're so dedicated and impressive, you tasted all those fish sauces straight up! Lol. As a Thai girl I couldn't do that!! Need my rice!
Using Nam Pla in Mediterranean cuisine is not as foreign as people may think. The ancient Greeks and Romans manufactured and widely used a type of fish sauce called Garum. It’s not widespread anymore but there is a town in Italy called Cetara that uses a sauce derived from ancient Garum called Colatura di Alici. Maybe you could sub the first press fish sauce for Colatura di Alici as it’s probably easier to track down.
So informative! More of these please!
Awesome! Thank you for this great information about fish sauce. I am from the Philippines and we use a lot of fish sauce in our food and I m glad that I watched your video, now I know how to buy quality fish sauce instead of saltwater in a bottle! You are awesome!
Red Boat is sold at Whole Foods in the US for around $7
confirmed :)
If you want Premium go for the Family Reserve
And totally worth it!
I have a bottle of "A Taste of Thai" brand fish sauce I got at my local rural US grocery store. Label claims to be made in Thailand, first press, extra virgin. It lists "Anchovy Fish, Sea Salt, Sugar, Water (natural water-no water added)" for ingredients. It only lists 2g of protein per serving, same as 3 crab. If you hold the bottle up to the light next to a bottle of 3 crab the color is very similar, maybe a touch deeper and "bourbon-y" (is bourbon-y even a word? lol). I don't have the most refined palate, but it does seem to taste a little richer than the 3 crab and it comes in a much smaller bottle (7oz) which may be more practical for western pantries. Still going to use the 3 crab up first, I want the bottle for home made teriyaki sauce, lol.
Thanks!! 3 Crabs..my Favorite..
Thanks for grate video..and Super BiG Sacrifice!!taste..all of them
.just for us..
I LOVE ALL YOUR RECIPE!!...
GOD BLESS YOU!!!
Thank you Pailin, my grandma used to teach me how to make fish sauce when I was a little kid back home in the southern of Thailand but I was not that interested; however I use it with just about everything in American kitchen. excellent video and infos you must drink lots of water after tasted that salted liquids. love it and keep up good job.
After making many of your recipes I totally appreciate this video. I use Squid (without squid) brand. I find myself adding it to other dishes that don't have squid sauce in the recipe for yes, Unami!
To correct you, there are technically two options... either you meant "umami" or much less likely "tsunami". ;)
I've bought an imitated squid brand with squid listed in the ingredients. It taste heavenly. But now i can't find it because there's too many imitated squid brand. It taste better than the original squid brand, just slightly diluted. Got it around 0.80 usd. Yes. Less than a dollar for i think 800 ml. Squid brand and tiparos sold for 1.5 usd.
I love the red boat fish sauce, I used as special side dip. Lol
Your channel is so educational. Thank you!
Thank you!!! I bought the red boat and was curious about it vs 3 crabs!! My first time making the dipping sauce for the fresh spring rolls..😊😊😊
yesss. red boat is amazing. it definitely is better from other fish sauce brands by whole yard. our family hasn't used any other kind of fish sauce (or even soy sauce) since using it; it works for all kinds of dishes and many kinds of dipping sauces. my parents distribute it in my country from vietnam and it's great cause UNLIMITED FISH SAUCE HAHA
How much is the Three Crab brand?
Ok the Red biat brand i mean
There’s another brand called Megachef that’s a Thai brand that I get at my local Chinese market. It has really nice flavor and minimal ingredients too.
Megachef is one of the high quality ones, quite expensive when compared to others. As a thai, honestly the flavor profile is my favorite!
Thank you so much for the useful information!!! : ) I happened to grab the squid brand the other day and now I know I did a good job on selecting the right fish sauce :D
Your videos are so helpful. Thank you so much!
I usually use 3 crabs for cooking (soup, stir fry, grill..) and red boat for dipping sauce and salad dressing. Recently, I just found another brand of fish sauce called SON, and wow, it tastes kind of similar from red boat yet just half the price. I'm personally picky when it comes to fish sauce because I can't stand MSG which is included in many brands of fish sauce. And really, there is no substitute for fish sauce. I do make vegetarian fish sauce for my mom from pineapple, salt, soy sauce. But again, it cannot replace the fishy flavor from fish sauce.
I've been struggling to find good fish sauce in the US. I've been using the squid brand but it really doesn't compare to what I had at home. Thanks for showing the us the Red Boat brand, Pailin! I'll be looking for it now.
Red Boat ROCKS!
Thank you so much for the explanation! I try to stay away from additives so I make a lot of my own condiments. Finding a fish sauce with no additives was a real blessing. I'm headed to the Asian Market today. Oh, and your Thai Chili Sauce recipe came out amazing!
Thanks for the video. We switched from the three crabs to the red boat. We really like and enjoy the red boat. So good with garlic and lime. Happy Holidays
I did multiple blind taste tests with my ex partner with five different fish sauces ranging from a $1 bottle to a $8 bottle of Red Boat (the n40). The Red Boat was her and my choice for the sweetest and most pleasant every time. The difference was obvious both in and out of sauces and it was easy to pick, even when dealing with multiple unlabelled bowls.
I initially was using the $2 squid brand sauce, thinking $8 was just ridiculous, but this is one of those ingredients where a brand of product exists that makes a huge difference and earns its price. I’d suggest if you’re using a fish sauce just buy Red Boat if you can afford it and save your penny pinching and stressing for the other ingredients.
wow ok
I chanced in on a similar blind taste test with 15 different brands of fish sauce about 10 years ago and it was a real eye opening experience. the difference in quality and flavor was staggering.
i wish those types of comparisons were more common; there are a lot of ingredients I'd like to do blind comparisons of (like soy sauce, oyster sauce, curry pastes etc. - i use them so often but usually only have a single bottle at a time so it's hard to compare them)
Thank you, Pailin. I use Three Crabs.
Very informative Pailin. I have never read the ingredient in those bottle. Now I will. Thanks for the info.
I love your tip about using the fish sauce in Western dishes! A lot of chefs actually do use anchovies to add umami, so this is a convenient shortcut.
I put a splash in Italian sauces and gravies!
Hi Pai
I use fish sauce in my spaghetti sauce when I don't have a can of anchovies. It works just as well. Love your videos and I love your cook book. Great information.
How much fish sauce would you use per anchovie needed in a recipe? I do a wicked Caesar dressing using anchovie paste and I might try using fish sauce instead.
Thanks!
@@anthonyfischer how'd you go? I'd guess a teaspoon or two in a largish pot...
Ewwwww
@@Smoshylife well, aren't anchovies traditional in things like a puttanesca? So not too much of a stretch to at least try.
Your videos are my Bible ❤️❤️❤️
Spicy Kata, mine too!
Thanks a ton darling for educating me about fish sauce in such a wonderfully easy way
Thanks for the fish sauce info. It really make my dishes better now👍
Surprised there’s been no mention of Tiparos here in the comments. I miss that stuff so much :( Squid is great but Tiparos was the best.
I got tiparos after hearing it's commonly used in Thailand--any idea how it compares to the other brands (especially 3 crabs and red boat, since I hear about those a lot)?
@@jjangli4 ive been trying to find reviews too since i recently found it in store. no results though
I'm so happy to find your fish sauce video, ------again. Now I've written down your top three, hopefully able to find at least one of them.
Thanks for doing this.. I always wondered what was the best.