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Article: Selecting and Using Fish Sauce
- Article from:
- The Washington Post
- Article date:
- January 29, 2003
CopyrightThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
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Green-capped Squid brand, with its smoky flavor and wide
availability, and the strongly flavored Tiparos brand have been the
workhorses of Asian kitchens for decades. Three Crabs and Flying Lion
both contain hydrolyzed proteins but have become popular among
Vietnamese American cooks.
Hanh Phuc from Vietnam and Golden Boy from Thailand are high-
quality fish sauces that you can find in markets catering to
Southeast Asian communities. They're worth the extra effort and cost,
especially for the dipping sauces and refreshing salads of Vietnamese
and Thai cuisine.
Watch for two premium brands from Vietnam that will soon enter the
American market. Thanh Ha and Hung Thanh, two of the oldest and ...