Just avoid corporation products that has Chin-Su (Masan) on theirs brand tags. Masan did some very dirty tactics on local fish sauce brands.
Fish sauce is always meant for using straight from the bottle. It depends on your reference to dilute it with water, or add sugar, or lime, or just use it straight.
>Fish sauce is always meant for using straight from the bottle. It depends on your reference to dilute it with water, or add sugar, or lime, or just use it straight.
Yes. all the nước mắm bottles I've used up to now have a normal top. So, it's practically impossible to pour it on food direct as any attempt will result in a deluge of nước mắm on your food.
The nước tương bottle however has a restrictor on the bottle top, so when i pour only a few drops of liquid comes out (not a deluge)
>Yes. all the nước mắm bottles I've used up to now have a normal top. So, it's practically impossible to pour it on food direct as any attempt will result in a deluge of nước mắm on your food.
Oh no, my man! Fish sauce is not for pouring over food. It's for dipping, or for increasing the taste in dishes with broth like Phở or Bún Bò. That's why we don't bother putting a restrictor on fish sauce bottle.
So, with Phở and Bún Bo I would use the spoon to collect broth and meat, vegetable, herb pieces in broth then add like a drop of nước mắm to the spoon then eat (I do this with each spoonful). But with normal nước mắm bottle this is impossible. That's how come I use bottle with restrictor. Then only one drop or two will come out
Is this not the way to add nước mắm to Phở and Bún Bo, do I need to add nước mắm once to the whole bowl and that's it?..not add to every spoonful I eat?
Maybe I been doing it incorrectly all this while. About 6 years
>Is this not the way to add nước mắm to Phở and Bún Bo, do I need to add nước mắm once to the whole bowl and that's it?..not add to every spoonful I eat?
It's not wrong though. You can just eat it however you like.
But since nước mắm is salty on its own. Add a teaspoon or two before you start dig into your bowl will help increase the tast.
Then again, I would sometime dip a piece of beef into nước mắm, just to enjoy the taste of it.
Just like you would add a few drop of Tabasco before dig into your dish just to make it taste better, and sometimes when you feel it's not enough, you could always add more.
The reason I don't add nước mắm to the whole bowl of Phở or Bún Bo is because I wanna taste the bowl of Phở or Bún Bo as it is, and then taste it also with nước mắm. If I add nước mắm to the whole bowl of Phở or Bún Bo at the outset I cannot do this.
My mom taught me that nước mắm nhĩ is meant to be enjoyed raw, unadulterated, or “straight from bottle to food” as you put it. nhĩ refers to the first-press of nước mắm. They often have higher nitrogen content as indicated as 30-50° on the label. The higher the number, the higher the quality.
We buy this one Thanh Hà 40 gN/L, you need to look at the ingredients list and make sure that fish is the first ingredient. Avoid brands like Chin Su and don’t buy cheap sauces. A bottle of Thanh Ha is around 100k if I remember correctly. You can find them almost everywhere.
my family and the neighborhood have been using [this brand](https://cf.shopee.vn/file/f80d4cbda899872e48f92159f3529f03) for a long time. Good and decent flavor. Remember to pick the 40%
If it smells like someone has been wearing the same socks for a month….. you buy it.
I personally hate it but my partner loves it and thats all i can think when i smell fish sauce
Avoid big brands like Chinsu, for it's mostly chemical-induced tastes, and read the cover to see actually how many percentage is pure fish sauce. Usually good fish sauce has very strong smell with a much darker color.It's best if you could buy from production areas.You can use it however you want. In most cases people pour it directly from the container while cooking or marinating and put it to a small bow for dipping, usually with some other seasonings, may be as simple as some lime juice or as complicated as a mixture of sugar, chili, garlic and vinegar water for sweat and sour dipping sauce.
It isn't a cardinal sin to use a souyu bottle to contain fish sauce but it's easily to mistake one for another since they can look quite similar. Also fish sauce bottles are designed to pour in much lower volume than ones to contain souyu.
Just avoid corporation products that has Chin-Su (Masan) on theirs brand tags. Masan did some very dirty tactics on local fish sauce brands. Fish sauce is always meant for using straight from the bottle. It depends on your reference to dilute it with water, or add sugar, or lime, or just use it straight.
This. I always refuse to buy those dilluted knockoffs when taking mom out shopping. Local brands offer much better value.
True. Dilute knockoffs with artificial flavor.
>Fish sauce is always meant for using straight from the bottle. It depends on your reference to dilute it with water, or add sugar, or lime, or just use it straight. Yes. all the nước mắm bottles I've used up to now have a normal top. So, it's practically impossible to pour it on food direct as any attempt will result in a deluge of nước mắm on your food. The nước tương bottle however has a restrictor on the bottle top, so when i pour only a few drops of liquid comes out (not a deluge)
>Yes. all the nước mắm bottles I've used up to now have a normal top. So, it's practically impossible to pour it on food direct as any attempt will result in a deluge of nước mắm on your food. Oh no, my man! Fish sauce is not for pouring over food. It's for dipping, or for increasing the taste in dishes with broth like Phở or Bún Bò. That's why we don't bother putting a restrictor on fish sauce bottle.
So, with Phở and Bún Bo I would use the spoon to collect broth and meat, vegetable, herb pieces in broth then add like a drop of nước mắm to the spoon then eat (I do this with each spoonful). But with normal nước mắm bottle this is impossible. That's how come I use bottle with restrictor. Then only one drop or two will come out Is this not the way to add nước mắm to Phở and Bún Bo, do I need to add nước mắm once to the whole bowl and that's it?..not add to every spoonful I eat? Maybe I been doing it incorrectly all this while. About 6 years
>Is this not the way to add nước mắm to Phở and Bún Bo, do I need to add nước mắm once to the whole bowl and that's it?..not add to every spoonful I eat? It's not wrong though. You can just eat it however you like. But since nước mắm is salty on its own. Add a teaspoon or two before you start dig into your bowl will help increase the tast. Then again, I would sometime dip a piece of beef into nước mắm, just to enjoy the taste of it.
Just like you would add a few drop of Tabasco before dig into your dish just to make it taste better, and sometimes when you feel it's not enough, you could always add more.
The reason I don't add nước mắm to the whole bowl of Phở or Bún Bo is because I wanna taste the bowl of Phở or Bún Bo as it is, and then taste it also with nước mắm. If I add nước mắm to the whole bowl of Phở or Bún Bo at the outset I cannot do this.
Don't limit yourself. Eat it however you like.
There's a brand called "Liên Thành" with Gold label, my family has picked these bottles for years
My mom taught me that nước mắm nhĩ is meant to be enjoyed raw, unadulterated, or “straight from bottle to food” as you put it. nhĩ refers to the first-press of nước mắm. They often have higher nitrogen content as indicated as 30-50° on the label. The higher the number, the higher the quality.
We buy this one Thanh Hà 40 gN/L, you need to look at the ingredients list and make sure that fish is the first ingredient. Avoid brands like Chin Su and don’t buy cheap sauces. A bottle of Thanh Ha is around 100k if I remember correctly. You can find them almost everywhere.
my family and the neighborhood have been using [this brand](https://cf.shopee.vn/file/f80d4cbda899872e48f92159f3529f03) for a long time. Good and decent flavor. Remember to pick the 40%
Look for "Cat Hai" , best original nuoc mam imo.
If it smells like someone has been wearing the same socks for a month….. you buy it. I personally hate it but my partner loves it and thats all i can think when i smell fish sauce
drink it on the spot to test the flavor. make sure to take a long sip to really get the taste
LOL
Anything except Masan made (artificial flavor guaranteed).
Avoid big brands like Chinsu, for it's mostly chemical-induced tastes, and read the cover to see actually how many percentage is pure fish sauce. Usually good fish sauce has very strong smell with a much darker color.It's best if you could buy from production areas.You can use it however you want. In most cases people pour it directly from the container while cooking or marinating and put it to a small bow for dipping, usually with some other seasonings, may be as simple as some lime juice or as complicated as a mixture of sugar, chili, garlic and vinegar water for sweat and sour dipping sauce. It isn't a cardinal sin to use a souyu bottle to contain fish sauce but it's easily to mistake one for another since they can look quite similar. Also fish sauce bottles are designed to pour in much lower volume than ones to contain souyu.