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

Joseph Littleshoes wrote:
> aem wrote:
> > 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?
> ---
I don't know by appearance, but I meant to distinguish Vietnamese from
Thai fish sauce. Both are good, but I think the Vietnamese might be
slightly more toward what you might want. I can get it here at the
Asian markets in L.A. but smaller stores might have only the Thai
product, as it's more common. -aem