Guest guest Posted September 18, 2001 Report Share Posted September 18, 2001 hi folks - speaking of using fish sauce in recipes, I would appreciate a little guidance about how much and when to put it in. For instance, I'm making the luscious oxtail soup and have no idea how much to add - a teaspoon? a tablespoon? (I realize that this is up to individual taste, but a " ballpark " would be nice!) add at the beginning? the end? many thanks for any help. And thanks to Sally for the book and this list, they are both an incredible resource! thanks, Judith Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 1, 2006 Report Share Posted September 1, 2006 Thai Kitchen makes a good GF fish sauce. Of course, that doesn't help when you're in a restaurant that's used non-GF fish sauce in the kitchen. In a message dated 9/1/06 10:41:23 AM, connie@... writes: Good quality fish sauce (clear not cloudy) does NOT contain grains of any kind. Cheap fish sauce does. Connie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 14, 2007 Report Share Posted September 14, 2007 > > Does any one know how to get a hold or real fish sauce? Is there a > place in land or Virginia that sells it? Charlie, Thai Kitchen brand fish sauce is readily available. Whole Foods Market carries it. I don't know about other stores: http://tinyurl.com/3d94lc Quote Link to comment Share on other sites More sharing options...
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