fish sauce

fish sauce

description

This is essential to Burmese cooking similar to Thai fish sauce, nam pla. The Burmese version is slightly stronger without being pungent. A good fish sauce is said to be ‘a clear, reddish brown coluor, like the coluor of good whisky or sherry, without any sediments. It has a pleasant aroma of the sea, not an overwhelming smelly fishiness, and should not be overly salty’.

substitutes

Salt for vegetarians

availability

Supermarkets, Asian stores

related article

How to choose fish sauce

Leave a Comment





This site uses Akismet to reduce spam. Learn how your comment data is processed.