Prepared fish sauce is the Vietnamese equivalent of ketchup. We use fish sauce for many Vietnamese dishes: Vietnamese crepe, spring roll, egg roll, vermicelli with grilled pork, and so on.
It’s a simple sauce to make. However, I can never get the right ratio of ingredients. Too much of one ingredient can throw the flavor off. I always end up adjusting the ratio, adding a bit of this and a bit of that. Before you know it, I have a gallon of a prepared fish sauce that still doesn’t taste quite right.
This is when I asked my cooking-extraordinaire mother-in-law to quantify each ingredient. Here’s her recipe and her unique unit of measurements.
This makes a medium size jar of prepared fish sauce that you can store in your refrigerator for months.
- 1 small rice bowl of sugar
- I soup spoon of vinegar
- I can of coconut juice (coco brand)
- I can of water (fill up the coconut juice can)
- 1.5 small rice bowl of bottled fish sauce (the brand with three crabs on the label)
- 4 minced garlic cloves (optional)
- 2 minced Thai peppers (optional)
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