Non-Asian uses for fish sauce

[lagatta]

I thought this was very interesting, considering that ancient Roman cuisine relied on garum, which was very similar to Vietnamese and Thai fish sauces: www.vietworldkitchen.com/blog/2013/12/fish-sauce-how-to-use.html

A caveat, "stealth" use of such ingredients are problematic. Some people have very severe allergies to fish and seafood, and it is really uncool if serving to vegetarians. I do often add a dash of fish sauce instead of salt to the dishes she mentions. I certainly add it to plain pasta with garlic and oil.

[Deleted]

I have often used nuoc mam in marinades, particularly for chicken.

[Deleted]

I don't use fish sauce very often. When I do I am pleasantly surprised at the enhancement/flourish it lends to certain dishes,Asian and non-Asian.

[Don Cuevas]

I just now sprinkled a few drops of fish sauce onto a small bowl of reheated rice and garbanzo beans. (I also put a half teaspoon of homemade Salsa de Chile Pasilla de Oaxaca.)

IIRC, I have put fish sauce into chili con carne, especially the chunky, Texas style kind, and possibly in Short Ribs Braised in Red Wine. Also occasionally in tomato pasta sauce, when I'm too lazy or hurried to mince anchovies.

I also was looking at this recipe for Chicken Clay Pot, which, among other ingredients, has fish sauce.

[Deleted]

I put some nuoc mam in the water for boiling potatoes and celeriac tonight.

[tod2]

Gosh that's a new one! I thought using Teriyaki sauce for my beef marinade was good But you have to tell us if it was HIT or MISS?

[Deleted]

Actually, I didn't taste any difference, but I used so many spices when I mashed them that it would have been impossible to know.