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