Asian Fish Sauce

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NYNM
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2008/02/11 01:01:14 (permalink)

Asian Fish Sauce

Under the condiments discussion, a poster mentioned Fish Sauce.
For me, pee-yoo!! I HATE fish sauce, the smell esp. I can't get used to it no matter how eclectic my tastes.
Does anyone agree? Disagree?
#1

29 Replies Related Threads

    jellybear
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    RE: Asian Fish Sauce 2008/02/11 08:51:46 (permalink)
    I love it!Maybe you just got a cheap brand.It gives chicken soup a kick when you balance the salty taste of the fish sauce with the heat of the hot Thai sauce.You have to get the flavors balance just right.I have a backup bottle in my cabinet.Use that with Oyster Sauce in my stir frys and its better than any Take out Chinese food.
    #2
    divefl
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    RE: Asian Fish Sauce 2008/02/11 10:03:02 (permalink)
    I can't do fried rice without it.
    #3
    doggydaddy
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    RE: Asian Fish Sauce 2008/02/11 10:06:21 (permalink)

    I love anchovy flavors. I have plain old fashioned whole ones, paste, and of course, fish sauce.

    mark
    #4
    wheregreggeats.com
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    RE: Asian Fish Sauce 2008/02/11 10:19:27 (permalink)
    A little goes a long way ... Wouldn't want to drink it (and there are varieties that are grosser than others) ... But, I keep some handy -- ideally in small bottles.

    #5
    MiamiDon
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    RE: Asian Fish Sauce 2008/02/11 10:25:10 (permalink)
    Good stuff. I can't imagine Vietnamese cuisine without it.



    #6
    brittneal
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    RE: Asian Fish Sauce 2008/02/11 10:36:19 (permalink)
    Back in the mid70's I met a viet Namese family and had dinner with them a few times. I remeber complimenting him on the fish sauce. He had to be sure to inform me that it is not sacuce made for fish(as in A-1 Steak Sauce but sauce made from fish. He went on to tell me how his family made It seems the good ones are home made). You put the fish in a net and put it out in the hot sun. Whatever drips onto the pan underneath is fish sauce!
    britt
    #7
    LoveMyLab
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    RE: Asian Fish Sauce 2008/02/11 10:42:02 (permalink)
    Honestly, this is the truth, you can make better vietnamese, japanese, and chinese at home by using the right ingredients, fish sauce being one of them. A little goes a long way to balance and bring harmony to complex flavors. It give any dish an added spark.

    Other stinky yet wonderful necessaries are: Black Bean Paste, Oyster sauce.
    #8
    Sundancer7
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    RE: Asian Fish Sauce 2008/02/11 12:44:42 (permalink)
    I have seen this proudct used in many recipes but if it is a stinky stuff. I do not want to use it.

    Paul E. Smith
    knoxville, TN
    #9
    divefl
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    RE: Asian Fish Sauce 2008/02/11 12:54:19 (permalink)
    quote:
    Originally posted by brittneal

    Back in the mid70's I met a viet Namese family and had dinner with them a few times. I remeber complimenting him on the fish sauce. He had to be sure to inform me that it is not sacuce made for fish(as in A-1 Steak Sauce but sauce made from fish. He went on to tell me how his family made It seems the good ones are home made). You put the fish in a net and put it out in the hot sun. Whatever drips onto the pan underneath is fish sauce!
    britt


    Wow, all this time I could have just walked along the docks as boats came in to grab some sauce. Then I could poison a few people with my food. A little bit more to it. And apparently, the fish sauce made from squid is some of the best with a really nice mellow flavor. http://www.thaifoodandtravel.com/features/fishsauce1.html
    #10
    brittneal
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    RE: Asian Fish Sauce 2008/02/11 22:41:19 (permalink)
    He obviously boiled it down to the basics when explaining but his English wasnt to great either. Also i think he was trying to gross me out. Still not too far from the tree, lol
    britt
    #11
    jellybear
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    RE: Asian Fish Sauce 2008/02/12 08:28:40 (permalink)
    Try the Squid Brand,that is what I use and it is nothing like the others.
    #12
    rebeltruce
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    RE: Asian Fish Sauce 2008/02/13 08:46:11 (permalink)
    I always have a bottle on hand, no way to make my famous Pho without it!
    #13
    wheregreggeats.com
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    RE: Asian Fish Sauce 2008/02/13 11:22:35 (permalink)
    quote:
    Originally posted by rebeltruce

    I always have a bottle on hand, no way to make my famous Pho without it!
    Mind sharing your recipe for FAMOUS PHO ???

    Please.



    #14
    zataar
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    RE: Asian Fish Sauce 2008/02/13 11:29:46 (permalink)
    I use Squid brand for cooking, Three Crabs for table sauces (nuoc cham) and Tiropos for Thai food. I do not like the way fish sauce smells, but fortunately, it doesn't tastes like it smells.
    #15
    rebeltruce
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    RE: Asian Fish Sauce 2008/02/13 11:31:49 (permalink)
    quote:
    Originally posted by wheregreggeats.com

    quote:
    Originally posted by rebeltruce

    I always have a bottle on hand, no way to make my famous Pho without it!
    Mind sharing your recipe for FAMOUS PHO ???

    Please.






    Sure thing!

    I'll do it tonight as soon as I get home from the office, and can get to my home PC. I don't wanna do it from memory, I may leave something out.
    #16
    divefl
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    RE: Asian Fish Sauce 2008/02/13 11:56:01 (permalink)
    quote:
    Originally posted by rebeltruce

    quote:
    Originally posted by wheregreggeats.com

    quote:
    Originally posted by rebeltruce

    I always have a bottle on hand, no way to make my famous Pho without it!
    Mind sharing your recipe for FAMOUS PHO ???

    Please.






    Sure thing!

    I'll do it tonight as soon as I get home from the office, and can get to my home PC. I don't wanna do it from memory, I may leave something out.


    If it was the fish sauce you left out, I could live on the irony of that for a month. I'm very giddy today. I don't often/ever use that term. Odd feeling. It's not bad.
    #17
    rebeltruce
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    RE: Asian Fish Sauce 2008/02/14 07:21:48 (permalink)
    quote:
    Originally posted by wheregreggeats.com

    quote:
    Originally posted by rebeltruce

    I always have a bottle on hand, no way to make my famous Pho without it!
    Mind sharing your recipe for FAMOUS PHO ???

    Please.






    Greg,

    Didn't get a chance to post this last night, I'm on a stone age dial up connection at home, and was having problems getting a good connection. I couldn't even open the Roadfood Hompage! Anyway here's the recipe, it was given to me by a Vietnamese friend. He was actually a cook before coming to this country, and still cooks as a hobby. His curry chicken is fantastic, but he won't give that recipe up!!...LOL

    Pho

    4lbs Oxtails

    2- Slices of beef shank (these are the 1 inch thick slices you can get in most ethinic markets, be sure they have the big marrow bone in the middle)

    1- 3 inch piece of unpeeled ginger

    1- Large onion unpeeled and cut in half

    1/3 cup of Fish Sauce (taste once broth is cooked, I always add a bit more and so does he)

    9- Star Anise

    5- whole cloves

    1- 3 inch cinnamon stick

    1 1/2 teaspoon of fennel seeds

    3 fresh bay leaves (I use dried and mine always turns out great)

    1- tablespoon of salt (I use Kosher salt)

    Broth:

    Put the oxtails and the beef shank slices in a large pot, cover them with water and bring to a boil. Boil them for about 1 minute, drain them and rinse the meats with cool water. (I sometimes soak the oxtails in salted water for an hour or so before this step. Helps to eliminate even more of the scum that will form)

    Wipe the pot clean, and put the meats back into the pot. Cover the meats by 4 inches of water, you should use just over a gallon and a half. Bring to a full boil again, reduce heat to a fast simmer, if there is scum skim it it.

    Take the ginger and the onion and put them under the broiler, burn them, you want a nice char on all sides. Takes about 15 to 20 minutes depending on your broiler. Let them cool, and them rinse them under the faucet to remove most of the char. Chop the ginger into a couple pieces and through the ginger and the onion halves into the pot along with the Fish Sauce and 1 tablespoon of salt.

    Put the cloves, star anise, and cinnamon stick into a dry saute pan over medium heat, and toast them. (when I can smell them and they've slightly darkened they are done) Add them to the pot along with the fennel seeds (I've tried to toast the fennel seeds and they pop and I usually loose about half of them so I don't toast them anymore)and the bay leaves.

    Now my friend ties the spices up in a nice little cheescloth bundle, I don't, because I strain the broth anyway.

    Reduce the heat to a low simmer and let the whole thing go for about four hours or so uncovered. You ultimately end up with about 3 quarts or so. Remove the spices and the meats, if you tied the spices up in a bundle let the pot continue to simmer while the meats cool. If not then strain the broth and return it to the pot and continue simmering while the meats cool.

    When the meats have cooled pull the meat from the bones. Set the meat aside and put the bones back into the broth, simmer for about another hour or until the broth is nice and rich, it will seem like it is ever so slightly thickened. At this point remove the broth from the heat, add the meats, let the whole thing cool and refridgerate over night.

    Now we are ready to de-fat and reheat the broth. Once the broth has come up to a simmer again taste it and add additional Fish Sauce if it needs it. To me it always does!

    Veggies and Stuff:

    1lb of rice noodles (I use the thin ones, but the thick ones are fine to)

    2- Bunches of green onions (sliced on the bias very thinly)

    1- Bunch of cilantro (he chops his, I like the whole leaves)

    1- Bunch of parsley (same as the cilantro)

    1- bunch of basil whole leaves

    2 or 3 limes cut into wedges

    3 or 4 jalapenos thinly sliced cross wise

    Bean Sprouts (I buy these buy the 2 pound bag at my local Asian market)

    1lb Beef filet very thinly sliced cross wise (I normally buy a couple filet mignon steaks)

    You can also add what ever meats you'd like, I normally clean and cook a bit of Tripe, which I thinly slice and add when I reheat the broth. But it really isn't a must.

    Sriracha Sauce (red chili sauce) Plum or Hoisin Sauce

    Place the lime wedges, herbs, and chili's in their own little piles on a platter of plate.

    In another pot bring about a gallon of water to the boil, toss your rice noodles into the boiling water and remove them from the heat. let them sit stirring 4 or 5 times for about 5-8 minutes. Keep your eye on the noodles, they will cook/soften up in no time. Stirring is very important cuz they'll stick together. Once they are soft rinse them thouroughly under cold running water.

    Now we are ready to assemble.

    For each portion you'll need a very large soup bowl. Rinse then under hot water so the bowls are warm.

    Bring the broth to a good boil.

    This should serve about four people, so divide the noodles between four bowls. Put a serving of Oxtail, shank meat and sliced raw filet on top of the noodles. Now cover the noodles and meats with broth.

    Garnish with the herbs, chili's, sprouts, green onions, lime wedges...and sauces.

    ENJOY!

    I hope I haven't left anything out, I've re-read this post two or three times. I ende up having to go by mostly memory anyway since I wasn't able to post this from home. I did read the recipe several times last night and once again this morning before coming into the office so I believe I've covered everything.....

    Let me know if you decide to give it a try, it rivals any Pho I've ever eatin in any Pho joint, and trust me when I say I've eaten allot of Pho! There are 100's of variations made 100 different ways, when I order Pho out I go for the 'special', I love all of the exotic meats....soft tendon, trip, fatty brisket, Vietnamese meatballs....you name it I love it all.






    #18
    rjb
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    RE: Asian Fish Sauce 2008/02/20 10:33:42 (permalink)
    quote:
    Originally posted by NYNM

    Under the condiments discussion, a poster mentioned Fish Sauce.
    For me, pee-yoo!! I HATE fish sauce, the smell esp. I can't get used to it no matter how eclectic my tastes.
    Does anyone agree? Disagree?

    My sentiments exactly. About ketchup, that is. And yellow mustard.
    #19
    wheregreggeats.com
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    RE: Asian Fish Sauce 2008/02/20 10:41:59 (permalink)
    quote:
    Originally posted by rebeltruce

    quote:
    Originally posted by wheregreggeats.com

    quote:
    Originally posted by rebeltruce

    I always have a bottle on hand, no way to make my famous Pho without it!
    Mind sharing your recipe for FAMOUS PHO ???

    Please.






    Greg,

    Didn't get a chance to post this last night, I'm on a stone age dial up connection at home, and was having problems getting a good connection. I couldn't even open the Roadfood Hompage! Anyway here's the recipe, it was given to me by a Vietnamese friend. He was actually a cook before coming to this country, and still cooks as a hobby. His curry chicken is fantastic, but he won't give that recipe up!!...LOL

    Pho

    4lbs Oxtails

    2- Slices of beef shank (these are the 1 inch thick slices you can get in most ethinic markets, be sure they have the big marrow bone in the middle)

    1- 3 inch piece of unpeeled ginger

    1- Large onion unpeeled and cut in half

    1/3 cup of Fish Sauce (taste once broth is cooked, I always add a bit more and so does he)

    9- Star Anise

    5- whole cloves

    1- 3 inch cinnamon stick

    1 1/2 teaspoon of fennel seeds

    3 fresh bay leaves (I use dried and mine always turns out great)

    1- tablespoon of salt (I use Kosher salt)

    Broth:

    Put the oxtails and the beef shank slices in a large pot, cover them with water and bring to a boil. Boil them for about 1 minute, drain them and rinse the meats with cool water. (I sometimes soak the oxtails in salted water for an hour or so before this step. Helps to eliminate even more of the scum that will form)

    Wipe the pot clean, and put the meats back into the pot. Cover the meats by 4 inches of water, you should use just over a gallon and a half. Bring to a full boil again, reduce heat to a fast simmer, if there is scum skim it it.

    Take the ginger and the onion and put them under the broiler, burn them, you want a nice char on all sides. Takes about 15 to 20 minutes depending on your broiler. Let them cool, and them rinse them under the faucet to remove most of the char. Chop the ginger into a couple pieces and through the ginger and the onion halves into the pot along with the Fish Sauce and 1 tablespoon of salt.

    Put the cloves, star anise, and cinnamon stick into a dry saute pan over medium heat, and toast them. (when I can smell them and they've slightly darkened they are done) Add them to the pot along with the fennel seeds (I've tried to toast the fennel seeds and they pop and I usually loose about half of them so I don't toast them anymore)and the bay leaves.

    Now my friend ties the spices up in a nice little cheescloth bundle, I don't, because I strain the broth anyway.

    Reduce the heat to a low simmer and let the whole thing go for about four hours or so uncovered. You ultimately end up with about 3 quarts or so. Remove the spices and the meats, if you tied the spices up in a bundle let the pot continue to simmer while the meats cool. If not then strain the broth and return it to the pot and continue simmering while the meats cool.

    When the meats have cooled pull the meat from the bones. Set the meat aside and put the bones back into the broth, simmer for about another hour or until the broth is nice and rich, it will seem like it is ever so slightly thickened. At this point remove the broth from the heat, add the meats, let the whole thing cool and refridgerate over night.

    Now we are ready to de-fat and reheat the broth. Once the broth has come up to a simmer again taste it and add additional Fish Sauce if it needs it. To me it always does!

    Veggies and Stuff:

    1lb of rice noodles (I use the thin ones, but the thick ones are fine to)

    2- Bunches of green onions (sliced on the bias very thinly)

    1- Bunch of cilantro (he chops his, I like the whole leaves)

    1- Bunch of parsley (same as the cilantro)

    1- bunch of basil whole leaves

    2 or 3 limes cut into wedges

    3 or 4 jalapenos thinly sliced cross wise

    Bean Sprouts (I buy these buy the 2 pound bag at my local Asian market)

    1lb Beef filet very thinly sliced cross wise (I normally buy a couple filet mignon steaks)

    You can also add what ever meats you'd like, I normally clean and cook a bit of Tripe, which I thinly slice and add when I reheat the broth. But it really isn't a must.

    Sriracha Sauce (red chili sauce) Plum or Hoisin Sauce

    Place the lime wedges, herbs, and chili's in their own little piles on a platter of plate.

    In another pot bring about a gallon of water to the boil, toss your rice noodles into the boiling water and remove them from the heat. let them sit stirring 4 or 5 times for about 5-8 minutes. Keep your eye on the noodles, they will cook/soften up in no time. Stirring is very important cuz they'll stick together. Once they are soft rinse them thouroughly under cold running water.

    Now we are ready to assemble.

    For each portion you'll need a very large soup bowl. Rinse then under hot water so the bowls are warm.

    Bring the broth to a good boil.

    This should serve about four people, so divide the noodles between four bowls. Put a serving of Oxtail, shank meat and sliced raw filet on top of the noodles. Now cover the noodles and meats with broth.

    Garnish with the herbs, chili's, sprouts, green onions, lime wedges...and sauces.

    ENJOY!

    I hope I haven't left anything out, I've re-read this post two or three times. I ende up having to go by mostly memory anyway since I wasn't able to post this from home. I did read the recipe several times last night and once again this morning before coming into the office so I believe I've covered everything.....

    Let me know if you decide to give it a try, it rivals any Pho I've ever eatin in any Pho joint, and trust me when I say I've eaten allot of Pho! There are 100's of variations made 100 different ways, when I order Pho out I go for the 'special', I love all of the exotic meats....soft tendon, trip, fatty brisket, Vietnamese meatballs....you name it I love it all.







    Thanks very much.
    #20
    PapaJoe8
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    RE: Asian Fish Sauce 2008/02/20 10:47:12 (permalink)
    BR suggested fish sauce for shrimp ramen noodles and tomato soup. Looks like there is allot of difference between brands.
    Joe
    #21
    wheregreggeats.com
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    RE: Asian Fish Sauce 2008/02/20 11:09:20 (permalink)
    One more question about pho:

    Where do you go to get big Asian pho bowls?
    #22
    rebeltruce
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    RE: Asian Fish Sauce 2008/02/20 14:16:22 (permalink)
    quote:
    Originally posted by wheregreggeats.com

    One more question about pho:

    Where do you go to get big Asian pho bowls?


    Believe it or not.............The Dollar Store!! They also have the cool Asian spoons and decent chopsticks!
    #23
    wheregreggeats.com
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    RE: Asian Fish Sauce 2008/02/20 14:37:02 (permalink)
    quote:
    Originally posted by rebeltruce

    quote:
    Originally posted by wheregreggeats.com

    One more question about pho:

    Where do you go to get big Asian pho bowls?


    Believe it or not.............The Dollar Store!! They also have the cool Asian spoons and decent chopsticks!


    Good advice, I looked everywhere -- including restaurant supply stores and Asian markets. It isn't the same without them.

    I might try the recipe tomorrow.

    #24
    fabulousoyster
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    RE: Asian Fish Sauce 2008/02/20 20:00:31 (permalink)
    Oyster Brand is delicious

    http://www.pichaifishsauce.com/oldweb/index.html

    I buy it at a Thai grocery off Mott in Chinatown.

    Cut up some Thai chilis, pour some Nuoc Mam in a bowl, mix up, spoon on your Pad Thai with some cilantro.
    #25
    wheregreggeats.com
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    RE: Asian Fish Sauce 2008/02/26 17:20:51 (permalink)
    quote:
    Originally posted by rebeltruce

    quote:
    Originally posted by wheregreggeats.com

    quote:
    Originally posted by rebeltruce

    I always have a bottle on hand, no way to make my famous Pho without it!
    Mind sharing your recipe for FAMOUS PHO ???

    Please.






    Greg,

    Didn't get a chance to post this last night, I'm on a stone age dial up connection at home, and was having problems getting a good connection. I couldn't even open the Roadfood Hompage! Anyway here's the recipe, it was given to me by a Vietnamese friend. He was actually a cook before coming to this country, and still cooks as a hobby. His curry chicken is fantastic, but he won't give that recipe up!!...LOL

    Pho

    4lbs Oxtails

    2- Slices of beef shank (these are the 1 inch thick slices you can get in most ethinic markets, be sure they have the big marrow bone in the middle)

    1- 3 inch piece of unpeeled ginger

    1- Large onion unpeeled and cut in half

    1/3 cup of Fish Sauce (taste once broth is cooked, I always add a bit more and so does he)

    9- Star Anise

    5- whole cloves

    1- 3 inch cinnamon stick

    1 1/2 teaspoon of fennel seeds

    3 fresh bay leaves (I use dried and mine always turns out great)

    1- tablespoon of salt (I use Kosher salt)

    Broth:

    Put the oxtails and the beef shank slices in a large pot, cover them with water and bring to a boil. Boil them for about 1 minute, drain them and rinse the meats with cool water. (I sometimes soak the oxtails in salted water for an hour or so before this step. Helps to eliminate even more of the scum that will form)

    Wipe the pot clean, and put the meats back into the pot. Cover the meats by 4 inches of water, you should use just over a gallon and a half. Bring to a full boil again, reduce heat to a fast simmer, if there is scum skim it it.

    Take the ginger and the onion and put them under the broiler, burn them, you want a nice char on all sides. Takes about 15 to 20 minutes depending on your broiler. Let them cool, and them rinse them under the faucet to remove most of the char. Chop the ginger into a couple pieces and through the ginger and the onion halves into the pot along with the Fish Sauce and 1 tablespoon of salt.

    Put the cloves, star anise, and cinnamon stick into a dry saute pan over medium heat, and toast them. (when I can smell them and they've slightly darkened they are done) Add them to the pot along with the fennel seeds (I've tried to toast the fennel seeds and they pop and I usually loose about half of them so I don't toast them anymore)and the bay leaves.

    Now my friend ties the spices up in a nice little cheescloth bundle, I don't, because I strain the broth anyway.

    Reduce the heat to a low simmer and let the whole thing go for about four hours or so uncovered. You ultimately end up with about 3 quarts or so. Remove the spices and the meats, if you tied the spices up in a bundle let the pot continue to simmer while the meats cool. If not then strain the broth and return it to the pot and continue simmering while the meats cool.

    When the meats have cooled pull the meat from the bones. Set the meat aside and put the bones back into the broth, simmer for about another hour or until the broth is nice and rich, it will seem like it is ever so slightly thickened. At this point remove the broth from the heat, add the meats, let the whole thing cool and refridgerate over night.

    Now we are ready to de-fat and reheat the broth. Once the broth has come up to a simmer again taste it and add additional Fish Sauce if it needs it. To me it always does!

    Veggies and Stuff:

    1lb of rice noodles (I use the thin ones, but the thick ones are fine to)

    2- Bunches of green onions (sliced on the bias very thinly)

    1- Bunch of cilantro (he chops his, I like the whole leaves)

    1- Bunch of parsley (same as the cilantro)

    1- bunch of basil whole leaves

    2 or 3 limes cut into wedges

    3 or 4 jalapenos thinly sliced cross wise

    Bean Sprouts (I buy these buy the 2 pound bag at my local Asian market)

    1lb Beef filet very thinly sliced cross wise (I normally buy a couple filet mignon steaks)

    You can also add what ever meats you'd like, I normally clean and cook a bit of Tripe, which I thinly slice and add when I reheat the broth. But it really isn't a must.

    Sriracha Sauce (red chili sauce) Plum or Hoisin Sauce

    Place the lime wedges, herbs, and chili's in their own little piles on a platter of plate.

    In another pot bring about a gallon of water to the boil, toss your rice noodles into the boiling water and remove them from the heat. let them sit stirring 4 or 5 times for about 5-8 minutes. Keep your eye on the noodles, they will cook/soften up in no time. Stirring is very important cuz they'll stick together. Once they are soft rinse them thouroughly under cold running water.

    Now we are ready to assemble.

    For each portion you'll need a very large soup bowl. Rinse then under hot water so the bowls are warm.

    Bring the broth to a good boil.

    This should serve about four people, so divide the noodles between four bowls. Put a serving of Oxtail, shank meat and sliced raw filet on top of the noodles. Now cover the noodles and meats with broth.

    Garnish with the herbs, chili's, sprouts, green onions, lime wedges...and sauces.

    ENJOY!

    I hope I haven't left anything out, I've re-read this post two or three times. I ende up having to go by mostly memory anyway since I wasn't able to post this from home. I did read the recipe several times last night and once again this morning before coming into the office so I believe I've covered everything.....

    Let me know if you decide to give it a try, it rivals any Pho I've ever eatin in any Pho joint, and trust me when I say I've eaten allot of Pho! There are 100's of variations made 100 different ways, when I order Pho out I go for the 'special', I love all of the exotic meats....soft tendon, trip, fatty brisket, Vietnamese meatballs....you name it I love it all.







    I gotta say that this resulted in my best pho effort ever.

    As a point of fact, on my first try, this came out awesome.

    I gotta master charring the ginger and onion and get the exact right meats ... My yield was a bit more than I expected and what was at first a little strong, matured into something very fine ... in the end I added some water ...

    I served it to some pho neophytes and got rave reviews.

    I supect my next effort will be a "ten"

    RebelTruce, Thanks for the recipe I have been searching for for over ten years. I nominate you for member of the month.

    #26
    Oneiron339
    Double Chili Cheeseburger
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    RE: Asian Fish Sauce 2008/02/27 07:12:41 (permalink)
    The real Vietnamese fish sauce is called Nuoc Mam. What I remember is the Vietnamese throwing fish on the tin roof of the hooch and letting the fish dry in the sun. They collected the drippings in jars - Nuoc Mam! Never could get used to it.
    #27
    rebeltruce
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    RE: Asian Fish Sauce 2008/02/28 13:58:31 (permalink)
    quote:
    Originally posted by wheregreggeats.com

    quote:
    Originally posted by rebeltruce

    quote:
    Originally posted by wheregreggeats.com

    quote:
    Originally posted by rebeltruce

    I always have a bottle on hand, no way to make my famous Pho without it!
    Mind sharing your recipe for FAMOUS PHO ???

    Please.






    Greg,

    Didn't get a chance to post this last night, I'm on a stone age dial up connection at home, and was having problems getting a good connection. I couldn't even open the Roadfood Hompage! Anyway here's the recipe, it was given to me by a Vietnamese friend. He was actually a cook before coming to this country, and still cooks as a hobby. His curry chicken is fantastic, but he won't give that recipe up!!...LOL

    Pho

    4lbs Oxtails

    2- Slices of beef shank (these are the 1 inch thick slices you can get in most ethinic markets, be sure they have the big marrow bone in the middle)

    1- 3 inch piece of unpeeled ginger

    1- Large onion unpeeled and cut in half

    1/3 cup of Fish Sauce (taste once broth is cooked, I always add a bit more and so does he)

    9- Star Anise

    5- whole cloves

    1- 3 inch cinnamon stick

    1 1/2 teaspoon of fennel seeds

    3 fresh bay leaves (I use dried and mine always turns out great)

    1- tablespoon of salt (I use Kosher salt)

    Broth:

    Put the oxtails and the beef shank slices in a large pot, cover them with water and bring to a boil. Boil them for about 1 minute, drain them and rinse the meats with cool water. (I sometimes soak the oxtails in salted water for an hour or so before this step. Helps to eliminate even more of the scum that will form)

    Wipe the pot clean, and put the meats back into the pot. Cover the meats by 4 inches of water, you should use just over a gallon and a half. Bring to a full boil again, reduce heat to a fast simmer, if there is scum skim it it.

    Take the ginger and the onion and put them under the broiler, burn them, you want a nice char on all sides. Takes about 15 to 20 minutes depending on your broiler. Let them cool, and them rinse them under the faucet to remove most of the char. Chop the ginger into a couple pieces and through the ginger and the onion halves into the pot along with the Fish Sauce and 1 tablespoon of salt.

    Put the cloves, star anise, and cinnamon stick into a dry saute pan over medium heat, and toast them. (when I can smell them and they've slightly darkened they are done) Add them to the pot along with the fennel seeds (I've tried to toast the fennel seeds and they pop and I usually loose about half of them so I don't toast them anymore)and the bay leaves.

    Now my friend ties the spices up in a nice little cheescloth bundle, I don't, because I strain the broth anyway.

    Reduce the heat to a low simmer and let the whole thing go for about four hours or so uncovered. You ultimately end up with about 3 quarts or so. Remove the spices and the meats, if you tied the spices up in a bundle let the pot continue to simmer while the meats cool. If not then strain the broth and return it to the pot and continue simmering while the meats cool.

    When the meats have cooled pull the meat from the bones. Set the meat aside and put the bones back into the broth, simmer for about another hour or until the broth is nice and rich, it will seem like it is ever so slightly thickened. At this point remove the broth from the heat, add the meats, let the whole thing cool and refridgerate over night.

    Now we are ready to de-fat and reheat the broth. Once the broth has come up to a simmer again taste it and add additional Fish Sauce if it needs it. To me it always does!

    Veggies and Stuff:

    1lb of rice noodles (I use the thin ones, but the thick ones are fine to)

    2- Bunches of green onions (sliced on the bias very thinly)

    1- Bunch of cilantro (he chops his, I like the whole leaves)

    1- Bunch of parsley (same as the cilantro)

    1- bunch of basil whole leaves

    2 or 3 limes cut into wedges

    3 or 4 jalapenos thinly sliced cross wise

    Bean Sprouts (I buy these buy the 2 pound bag at my local Asian market)

    1lb Beef filet very thinly sliced cross wise (I normally buy a couple filet mignon steaks)

    You can also add what ever meats you'd like, I normally clean and cook a bit of Tripe, which I thinly slice and add when I reheat the broth. But it really isn't a must.

    Sriracha Sauce (red chili sauce) Plum or Hoisin Sauce

    Place the lime wedges, herbs, and chili's in their own little piles on a platter of plate.

    In another pot bring about a gallon of water to the boil, toss your rice noodles into the boiling water and remove them from the heat. let them sit stirring 4 or 5 times for about 5-8 minutes. Keep your eye on the noodles, they will cook/soften up in no time. Stirring is very important cuz they'll stick together. Once they are soft rinse them thouroughly under cold running water.

    Now we are ready to assemble.

    For each portion you'll need a very large soup bowl. Rinse then under hot water so the bowls are warm.

    Bring the broth to a good boil.

    This should serve about four people, so divide the noodles between four bowls. Put a serving of Oxtail, shank meat and sliced raw filet on top of the noodles. Now cover the noodles and meats with broth.

    Garnish with the herbs, chili's, sprouts, green onions, lime wedges...and sauces.

    ENJOY!

    I hope I haven't left anything out, I've re-read this post two or three times. I ende up having to go by mostly memory anyway since I wasn't able to post this from home. I did read the recipe several times last night and once again this morning before coming into the office so I believe I've covered everything.....

    Let me know if you decide to give it a try, it rivals any Pho I've ever eatin in any Pho joint, and trust me when I say I've eaten allot of Pho! There are 100's of variations made 100 different ways, when I order Pho out I go for the 'special', I love all of the exotic meats....soft tendon, trip, fatty brisket, Vietnamese meatballs....you name it I love it all.







    I gotta say that this resulted in my best pho effort ever.

    As a point of fact, on my first try, this came out awesome.

    I gotta master charring the ginger and onion and get the exact right meats ... My yield was a bit more than I expected and what was at first a little strong, matured into something very fine ... in the end I added some water ...

    I served it to some pho neophytes and got rave reviews.

    I supect my next effort will be a "ten"

    RebelTruce, Thanks for the recipe I have been searching for for over ten years. I nominate you for member of the month.





    You are quite welcome Sir, but I can only take about 40% of the credit. I will let Sunny (my Vietnamese friend) know you enjoyed the recipe. I hope he doesn't shoot me for giving it out!!!!!...LOL!!
    #28
    BR
    Cheeseburger
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    RE: Asian Fish Sauce 2008/03/12 23:00:14 (permalink)
    Three Crabs is the cream of the crop and my personal favorite. I've been told that Golden Boy is also a top brand. There are tons of choices in Asian groceries but I stick with Three Crabs. I love Vietnamese food.
    #29
    AndreaB
    Double Chili Cheeseburger
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    RE: Asian Fish Sauce 2008/03/13 07:37:11 (permalink)
    It does indeed reek but I use it for Pad Thai --- it just doesn't taste right without it.

    Andrea
    #30
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