aem wrote:

> Joseph Littleshoes wrote:
> > [snip]
> > IMO the problem with most sea food is that it has too 'fishy' a
> taste
> > which i don't really like. But it can be a wonderful accompaniment
> to
> > other flavours. If i used more fish i would keep a fish stock
> going,
> > but i use so little fresh fish or sea food that a bit of anchovy is
> > almost as good as a fresh fish stock. for flavouring.
> > ---
> For when you're out of anchovies, keep a bottle of nuoc mam,
> Vietnamese
> fish sauce, in the cupboard. It's mostly anchovies. -aem

I have tried. But found no comfort in commercial 'fish saucs'.

Is "nuoc mam" the red and yellow striped one?
---
Littleshoes