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Fish Sauce (nuoc Mam)

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CATEGORY CUISINE TAG YIELD
Seafood Vietnamese Ceideburg 2, Information, Vietnamese 1 Servings

INGREDIENTS

1 Fish Sauce Information

INSTRUCTIONS

Fish sauce is to Vietnamese cooking what salt is to Western and soy
sauce to Chinese cooking.  It is included in practically all recipes.
Prepared from fresh anchovies and salt, layered in huge wooden
barrels, the manufacture of fish sauce is a major industry.  The
factories are located along the coast to assure the freshness of the
fish to be processed. Fermentation is started once a year, during the
fishing season. After about 3 months in the barrel, liquid drips from
an open spigot, to be poured back into the top of the barrel.  After
about 6 months the fish sauce is produced.  The first draining is the
very best fish sauce, lighter in color and  perfectly clear.  [Kinda
like "Extra Virgin" fish sauce.  S.C.] It is  relatively expensive and
is reserved for table use.  The second and  third drainings yield a
fish sauce of lower quality and lower cost  for general- purpose
cooking.  The two towns most noted for their  fish sauce are Phu Quoc
and Phan Thiet.  Phu Quoc produces the best  fish sauce, some of which
is exported.  On the label, the "nhi"  signifies the highest quality.
When fish sauce manufactured in  Vietnam is not available, that of
Thailand or Hong Kong is quite  acceptable. Philippine or Chinese fish
sauce will not be  satisfactory.  For table use and available in all
Oriental groceries  is Squid Brand Fish Sauce, the best one on the
market. Whatever  brand, look for the "Ca Com" on the label, which
means that only  anchovies were used++an indication of the highest
quality for table  use.  From "The Classic Cuisine of Vietnam", Bach
Ngo and Gloria Zimmerman,  Barron's, 1979.  Posted by Stephen
Ceideberg; February 2 1992.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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