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<blockquote data-quote="Hangfire" data-source="post: 3722911" data-attributes="member: 27673"><p>Very basically put.....if you took a big empty 55 gal. or larger clay pot and starting at the bottom began filling it with a layer of fish (squid or anchovies are also used), then a layer of salt and a little water, then another layer of fish, then another layer of salt and a little water and you did this all the way to the top and then tightly sealed it and let it ferment for 'X' period the liquid in the bottom of the clay pot created by the fermentation is fish sauce.........think of it as a salty, strong smelling and surprisingly not too fishy tasting liquid that is used in cooking certain dishes and as a dipping sauce for things like egg rolls.</p><p></p><p> <a href="https://www.thespruceeats.com/thai-fish-sauce-nam-pla-overview-3217088" target="_blank">How to Use Fish Sauce</a></p><p></p><p>Our preferred brand is the second from the right (Squid) and with my bride of 47+ years being Asian we've always got two or more bottles on hand.........I started eating it on my first trip to VN back in early 69' and have been eating it ever since.</p><p></p><p>[ATTACH=full]251427[/ATTACH]</p></blockquote><p></p>
[QUOTE="Hangfire, post: 3722911, member: 27673"] Very basically put.....if you took a big empty 55 gal. or larger clay pot and starting at the bottom began filling it with a layer of fish (squid or anchovies are also used), then a layer of salt and a little water, then another layer of fish, then another layer of salt and a little water and you did this all the way to the top and then tightly sealed it and let it ferment for 'X' period the liquid in the bottom of the clay pot created by the fermentation is fish sauce.........think of it as a salty, strong smelling and surprisingly not too fishy tasting liquid that is used in cooking certain dishes and as a dipping sauce for things like egg rolls. [URL='https://www.thespruceeats.com/thai-fish-sauce-nam-pla-overview-3217088']How to Use Fish Sauce[/URL] Our preferred brand is the second from the right (Squid) and with my bride of 47+ years being Asian we've always got two or more bottles on hand.........I started eating it on my first trip to VN back in early 69' and have been eating it ever since. [ATTACH type="full" alt="fish sauce.jpg"]251427[/ATTACH] [/QUOTE]
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