alt Hacker NewsThanks for sharing. It is especially interesting to hear the factors that contributed to the decline of fish sauce use in the west.
One thing I am “stealing” from SEA is fish sauce in scrambled eggs. Feels almost like a cheat code.
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> One thing I am “stealing” from SEA is fish sauce in scrambled eggs. Feels almost like a cheat code.
A bit of stone ground mustard added to scrambled eggs is another culinary delight.
ICYMI - This is an attempt to mimic a secret Vietnamese American restaurant recipe but interesting use of fish sauce with spaghetti https://www.tasteofhome.com/article/san-francisco-style-viet...
Worcestershire Sauce (fermented anchovy base) with eggs is a classic combination for a reason.
lime juice with the fish sauce works surprisingly well (in scrambled eggs, I mean)
At least in the US, fish in general is somewhat polarizing and, probably especially, strong tasting fish like anchovies, fish sauce, etc. Just not something probably the majority of people grew up with.
Put it in tomato sauce for pasta. Just a tablespoon or so.
Oh absolutely and you're welcome! Btw, fish sauce in scrambled eggs over rice is one of the simplest, most satisfying meals you'll find across Southeast Asia, in my country Vietnam especially. It's my favorite meal also.