If only I knew where the nuoc mam went. X says if we posted twice to a post that was still within the editing timeframe, the second post overwrote the first one. I put in nuoc mam, and it isn't there. But what intrigues me is how Rambi knew that I put it in but it vanished.
Nuoc mam is Thai fish sauce, I only use first-press. It's kinda like fishy soy sauce, and you wouldn't want to use a lot of it. Not so strange a taste, Worcestershire sauce has a little bit of anchovy, so does authentic Caesar salad dressing. The Romans used fermented fish paste as a condiment, I have forgotten the name, but Nihil probably remembers it. Garum? In the Maldive Islands, the natives dig pits on the seashore, and ferment little fish that are much like sardines, and the resulting paste is used in Asia as a condiment - Maldive fish, an acquired taste, but I am part Cajun, and, as you know, Cajuns will eat anything. |
