雜貨舖THE GROCER
Fish sauce
魚露
The liquid from small fish fermented with salt, amber and very salty. It smells strong from the bottle but turns savoury once it is in a broth. Thai and Vietnamese cooking take their salt from it, and in tom yum it stands in for salt. Add a little, taste, then add more.
Cautions: read first
- Contains fish, a mandatory-declaration allergen in Australia.
- It is very salty; once fish sauce is in, add no more salt.
- Keep it somewhere cool or in the fridge once opened.
Preparation
Add it straight to the broth a tablespoon at a time, tasting each time.
Origin
Southeast Asia. In every supermarket's Asian aisle, with larger bottles at Chinese and Thai grocers.
Availability in Australia
Easy to find
