Dave Arnold is joined by cookbook author Andrea Nguyen and Momofuku culinary director Dennis Ngo for a deep dive into fish sauce. They break down how fish sauce is made, what nitrogen ratings actually tell you, Thai versus Vietnamese styles, when to cook with fish sauce versus add it at the finish, and whether the expensive stuff is worth saving for the table.
Then it’s time to taste. The crew works through a lineup including MegaChef Blue and Brown, Thin, Dear Mom and Son, Red Boat, Maine Garum, colatura, Yondu, Squid Brand’s premium fish sauce, Tiparos, and more—comparing sweetness, salt, funk, umami, aging, and the applications where each one works best.
Plus: Andrea on making and understanding tofu, Dave’s love of canned-meat flavors, Jack’s return from Belgium, LiveWire cocktails, Ming Dynasty spicy chicken, and the declaration of an unofficial International Fish Sauce Day.
","author_name":"Cooking Issues"}