Do you smell that? You may think it’s the stench of sweat bleeding from a pair of white socks. No, it’s the ultra Vietnamese condiment: Fish Sauce. You can have fish sauce in the morning, in the shower (ok not in the shower, but just imagine how refreshing that would be), in a boring bowl of white rice, or as a provocative dip for my famous spring rolls. Fish sauce is ubiquitous more than carbon atoms in Bucky Ball. No other country beats Viet Nam for fish sauce quality although Thailand has tried to steal that fame during the US embargo years ago. Moreover, the island of Phu Quoc in Viet Nam is world famous for the mighty stinker.
Unfortunately good fish sauce takes a year of anchovies sitting in a vat of ocean salt water. A myriad of ferocious bacteria and the sunlight destroy all the solid proteins into nothingness, leaving a brown solution. You can also filter the solution a few times to decrease the fishy saucey content, but that’s for wimps. Fish sauce bottle labels show percent of fish sauce like a rum bottle labels show alcohol content and the higher the numero, the bigger the Tyson punch.
Next time you eat a Vietnamese meal, I bet you a million dong fish sauce is swimming in your stomach. Hey Joe Miller, I bet you a million dong to chug a bottle of fish sauce. Joe, Joe, Joe!!!!
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment