#435 in Grocery & gourmet foods
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Reddit mentions of Thai Fish Sauce - 24 oz
Sentiment score: 3
Reddit mentions: 3
We found 3 Reddit mentions of Thai Fish Sauce - 24 oz. Here are the top ones.
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24 oz
Specs:
Height | 12 Inches |
Length | 3 Inches |
Number of items | 1 |
Size | 24 Fl Oz (Pack of 1) |
Weight | 1.5 Pounds |
Width | 3 Inches |
Yellow Thai curry over rice. Go to your local Asian market, or get these off of amazon:
Mae Ploy brand Yellow Curry Paste
and
Squid brand fish sauce
You only use a few Tablespoons of each at a time, and they both last a long time in the fridge (many months)
Here's how I make it:
I really like this because it is really versatile. You do have to buy coconut milk, the Paste, and the Fish sauce, but after that you can just make it with whatever meat/veggies you have on hand. I mostly do Potatoes, Onions, and Chicken, but I used the red paste with shrimp and bok choy once when I was feeling adventurous, and it was great.
The coconut milk gives it a great flavor, and if you use familiar ingredients like potatoes and chicken you can probably get your kids to try it if they are a bit picky. It's really just a throw-stuff-in-a-pot kind of a dish, but I really like it.
Check out some recipes/posts on it here, here, and here
(edit:formatting)
> favorite
> easy
>really cheap
Sure. Both pho and ramen do require you to have some pantry essentials on hand, so there's an up-front cost involving a trip to the best Asian market you can access, but like any kitchen essential, once you have it it's there & you'll quickly learn what you burn through quickly and what sits on the shelf for months at a time. We're talking maybe $50 to be able to make a pretty endless supply of soups that generally cost ~$15 at a restaurant, so it's a good deal.
I prefer chicken pho (pho ga) because it tastes better to me than beef pho (pho bo), it's much easier and it's much cheaper. So it fits your bill.
For pho ga there are only two pantry items you really need:
The recipe is pretty idiot-proof. Other than charring the onion and ginger until they're blackened—this is an essential step—and using enough rock sugar to give the broth some sweetness, the most important step is to blanch the chicken parts so your broth isn't cloudy. The steps for that are in the recipe.
[Pho ga from Andrea Ngyuen.] (https://www.vietworldkitchen.com/blog/2007/06/chicken_pho_noo.html) Andrea's The Pho Cookbook is very good, but a whole book on pho is a little redundant IMO (Mai Pham is another Vietnamese chef who wrote the outstanding Pleasures of the Vietnamese Table if you're interested in a more comprehensive book on Viet cuisine; her pho ga recipe is virtually identical to Andrea's).
For ramen I don't prefer chicken over the traditional pork, and TBH there's a much wider, denser spectrum of ramen out there than there is of pho—but chicken will still be the easier and cheaper option, and it's still fucking good. I've actually had a pot of chicken ramen broth going on my stove since last night, so I'll share that recipe here.
The pantry staples for ramen are more complicated, so I'll just list them and you can see what's available in your area and what you might want to order online. They are:
That list might look intimidating. Don't let it be. Konbu, niboshi and katsuobushi are just dehydrated seafood & fish that will store in your pantry forever. Mirin and sake are just booze and the other two are just soy sauce. Easy.
Now, ramen is a LOT more time-intensive than pho but don't let that scare you off. It takes 8–10 hours, but really only 1–2 of those are active depending on how fast you prep the ramen's seasoning ("tare"). Like I said, I put my chicken ramen (chicken paitan) on the stove last night before going to bed, and I'm just finishing off the last hour of it this morning while I type this. And after you soak the initial tare ingredients in the fridge—you can do that overnight while your broth simmers, too—then completing it only takes about 15 minutes. Comparatively, pho ga takes about two hours start to finish. But other than clock-watching, both of these recipes are so easy that any novice can tackle them.
Both /r/pho and /r/ramen are a little circlejerk-y when it comes to just posting photos of bowls of soup (TBF I guess there's only so much you can actually say about either), but /r/ramen has a very good contributor/mod in /u/Ramen_Lord whose sidebar tour of ramen recipes will make homemade ramen feel very accessible to the American cook.
Here is that entry for chicken paitan ramen, the thing that's going in my kitchen at this moment:. The recipe itself is in this comment.
Enjoy, and feel free to ask any further questions! I do recommend buying an inexpensive kitchen scale as the one piece of equipment other than a pot, spoon and knife that you really want to have for soupmaking. Something less than $20 will do. Otherwise an immersion blender is a very, very handy tool to have around the house but it's in no way necessary. Have fun!
I'm not familiar with that brand, but it looks like the right thing. The most basic one that my wife's family uses is Squid brand. I also like Red Boat, but it's more expensive. Megachef is very good also and less expensive. I've also recently discovered a brand called Hai Ngu which looks and tastes like an identical clone of Red Boat, but less expensive.
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