Ultimate Guide to FISH SAUCE - Hot Thai Kitchen

Yup, I tasted fish sauce straight up, just for you :)
Fish sauce is my favourite seasoning in the kitchen, and arguably the most important ingredient in a Thai kitchen! Fish sauce is used in almost all of my recipes, it is indeed our equivalent of salt in the Western kitchen. However, what's a good brand to choose? Are the expensive ones worth it? How should you store it? How can I substitute it? And...What exactly IS fish sauce anyway??
All of these questions, my friends, will be answered in this video. I hope you enjoy it!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the KZbin channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via KZbin videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitchen.com
#ThaiFood #ThaiRecipes #AsianRecipes

[@PailinsKitchen]

HELLO LOVELY VIEWERS! Important Note: If you have questions about this video, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel. Thank you for watching!

[@wanrazul]

Mushroom ketchup is a good vegetarian substitute www.amazon.com/Watkins-Mushroom-Ketchup-fluid-ounce/dp/B000OCQH3I

[@viewpoints8797]

How about OYSTER SAUCE which brand is original or best brand in Thailand.

[@dawoodbalti220]

I want to work with you

[@khmer31]

Pailin's Kitchen Thank you.

[@gioganeshramos8481]

OMG! I just got a bottle of red boat fish sauce and LOVE it!!! So I took my Dad and his Chinese wife to the local Asian grocery store and they do have Red Boat brand. His wife said dont get it "it smells bad" she said and my dad agreed with her. I told them "I trust Pai!" and got it anyway. Tried it today in my Thai omelet and the flavor is much more complex. It's my new favorite fish sauce. Thank you again Pai!!! 😁

[@Gold2540]

"the baby brand does not contain any babies" I died lol

[@themiddlepath8685]

nonsecondo just like how baby oil does not contain any babies!

[@nuttynut242]

it contains baby fishes though

[@MarsM13]

And Girl Scout Cookies don't contain real girl scouts.

[@TheRussianRob]

Totally cracked me up too😂

[@cyanidesomething906]

There're a Vietnamese creepypasta about a kid fall into the fish sause tank and become fish(baby) sause

[@kidgokuxl]

My wife is Vietnamese and she borders on connoisseur and obsession with fish sauce. Oh yes theirs a bottle of 3 Crabs in our pantry right next to other types I can't read. She makes her nuk mam all the time. It was fish sauce and mam nem that made her think I was an OK guy since I've been eating them for a long time. That was twenty five years ago, guess I passed the test.

[@Maiasatara]

I broke my rule and let a grocer pick a fish sauce for me yesterday before I did the research. He told me Squid brand was very popular. Then I got home and discovered almost everyone HATES it. Until you, lol. I was going to return it but the good Asian market where I bought it is 30 minutes away so for $2.50 I may just suck it up and keep it in the pantry but swing by Whole Foods for some Red Boat. It's not that I don't trust you (I'm new to you today) but rather that I DO trust America's Test Kitchen who has never steered me in a bad direction. Ultimately everyone's palate is different and SOMEONE must be buying Squid brand because it's everywhere. Thanks for the video!

[@FrankMac59]

I cannot believe one of the major communication networks haven't picked up your KZbin presence and converted it to a streaming service under their mantle. What a pleasure to watch, listen and learn.

[@tw7596]

The lady is a natural born teacher and an excellent communicator.

[@GangstaSaxobeat]

Just a little fun fact and/or tip: Look on the bottle and if you see the words "Nước Mắm Nhĩ" it's probably the best kind to use. Nước Mắm Nhĩ literally means "Dripping Fish Sauce" and it refers to the fact that the stuff inside the first batch of liquid oozes out of the fish fermentation tank, or first press like Pai says. Or you can also look for the words "Phú Quốc" and that's the name of the island where fish sauce is mainly produced in Vietnam and it has high quality. I use Red Boat fish sauce for marinate, dipping sauce, serve with steamed or pan-fried fish. It's the best brand I could find in N. American so far.

[@takk7500]

@Kiet Pham I really do appreciate you mentioned fish sauce from Phu Quoc Island! The best fish sauce comes from there! Many brands will say Nuoc Mam Phu Quoc on the bottle but in fact it’s not produced there (check the ingredients like Pai said and also the origin). Red Boat is really the best and closest one to the those made on the island.

[@ganjazz]

Thank you! Your comment is very helpful.

[@abefrohman1759]

Fish sauce works in almost any soup. It makes a great dipping sauce. I add it to meatloaf. Vietnam got me addicted to it and Korea hooked me on kimchi.

[@brandon3872]

That makes sense, kimchi is made with fish sauce 😄

[@susanfurnish4132]

Yea. I think, if a person didn't have any Worcestershire Sauce, they could use FISH SAUCE instead.......But, of course, they each have some different flavor tones, & with asian cooking, nothing can replace good FISH SAUCE!*

[@dberry99]

I would like to see you do a similar test with oyster sauce.

[@hasnimohamad8732]

She has just done it..another great discussion ,check it out

[@AndyBHome]

wish granted kzbin.info/www/bejne/rXaxZ5WNp7elqMk

[@heyfunny3036]

There is a wonderful video she posted very recently.

[@craigrosen5762]

Wow! What a difference! My wife and I have been making your recipes for years and have been using the Lucky brand you showed (or something similar). We just bought the 3 crabs brand and it is so much better. Like a nice wine compared with vinegar. We are one of your Patreon members. Currently live in US and planning to retire in Thailand in a year or two. Actually heading to Bangkok for a week of eating in 3 weeks. Can't wait! Thanks for all your great advice and recipes. Everything we make tastes amazing and authentic.

[@tabandken8562]

How was the trip? I mean the food!!

[@tookitogo]

I love using anchovies in Italian food, such as pasta sauces, but indeed, if I’m out of anchovies, fish sauce works incredibly well as a substitute that i always have on hand! (Mediterranean canned anchovies are also fermented, so it’s no coincidence that they taste very similar. In fact, there exists a traditional Italian fish sauce called “colatura di alici” that looks just like Asian fish sauce. It is, however, vastly more expensive.) Similarly, wasabi powder works well in a pinch when I need horseradish.

[@JorgedelasAlas]

I find that anchovy fillets and the "murky" fish sauce (it's called bagoong isda in the Philippines) taste almost the same. Anchovies just taste "finer" than bagoong, though.

[@tookitogo]

@@JorgedelasAlas I might have to buy a bottle of that “murky” fish sauce, then!

[@Smoshylife]

You’re nasty

[@dugdog4553]

I use fish sauce in my spaghetti meat sauce! Have for years, it’s my secret ingredient!

[@ivyhays6006]

I made my own fish sauce, it took a whole year but so worth it. The extra virgin is use for simple sauce, the 50% is for seasoning.

[@frightfulkitchen7366]

Using Nam Pla in Mediterranean cuisine is not as foreign as people may think. The ancient Greeks and Romans manufactured and widely used a type of fish sauce called Garum. It’s not widespread anymore but there is a town in Italy called Cetara that uses a sauce derived from ancient Garum called Colatura di Alici. Maybe you could sub the first press fish sauce for Colatura di Alici as it’s probably easier to track down.

[@georgezelenz2060]

"fish sauce" is probably the oldest condiment/ flavor booster in the history of man. The pre-Romans and of course the Romans had liquamen, and it was right up there with gold as far as trading was concerned. I put in my chili, gumbo, dirty rice, almost every soup, beet dishes, etc. I reach for it before a salt shaker. I am also 100% Caucasian.

[@ulrichseigut4940]

He just meant he is White but likes fish sauce. Other Caucasians are offended by the smell of some Asian condiments, dried fish, shrimp fry paste, others.

[@GrowingDownUnder]

no, this is not true. Many other condiments and flavour enhancers came before fish sauce

[@ulrichseigut4940]

@Marky He just meant he is White and likes fish sauce because most White people are offended by the smell of fish sauce, shrimp fry paste, salted dried fish, and other Asian foul smelling ingredients.

[@holyfox94]

The romans called it “Garum”.

[@damiann4734]

@MC yes race matters!

[@NeenaMUA]

Red Boat is sold at Whole Foods in the US for around $7

[@graphene1487]

confirmed :)

[@mettatonneoex]

If you want Premium go for the Family Reserve

[@MosheFeder]

And totally worth it!

[@lastsamurai808]

Very informative. Your vids always answer questions I didn't even think to ask. Anyway, great video, thanks Pai🌹

[@Fuuntag]

I did multiple blind taste tests with my ex partner with five different fish sauces ranging from a $1 bottle to a $8 bottle of Red Boat (the n40). The Red Boat was her and my choice for the sweetest and most pleasant every time. The difference was obvious both in and out of sauces and it was easy to pick, even when dealing with multiple unlabelled bowls. I initially was using the $2 squid brand sauce, thinking $8 was just ridiculous, but this is one of those ingredients where a brand of product exists that makes a huge difference and earns its price. I’d suggest if you’re using a fish sauce just buy Red Boat if you can afford it and save your penny pinching and stressing for the other ingredients.

[@rocketsmall4547]

wow ok

[@4125131236323]

I chanced in on a similar blind taste test with 15 different brands of fish sauce about 10 years ago and it was a real eye opening experience. the difference in quality and flavor was staggering. i wish those types of comparisons were more common; there are a lot of ingredients I'd like to do blind comparisons of (like soy sauce, oyster sauce, curry pastes etc. - i use them so often but usually only have a single bottle at a time so it's hard to compare them)

[@msstephaniexiong]

miss you pai, glad ur back!!!

[@ellmatic]

Fantastic video! You're the best, Pai!

[@RedHotFiat]

Thank you for this. I never understood why fish sauce varied so wildly in price. I use the Three Crabs. The first time I cooked with fish sauce my wife came into the kitchen and said "What's that awful smell?" It's been several years now so I think she is used to it. I made a pot roast in the slow cooker last week and just for fun I put in 2 tbls of fish sauce and a handful of chopped cilantro and she raved about how good it was. "Best ever!" I love your videos but I only cook Keto so I modify your recipes a lot.

[@KlauBen612]

Now thats realy a Video to learn something and I am glad you made it up for all people they are interested on. So thanks Pailin. You r running a great Channel. I am watching all your vids and I look foreward for your next one. Greetings from Germany.

[@christinatolar4155]

Fish sauce took my meatloaf to a whole other level. I use it whenever I can. Super helpful video.

[@Dtv1964]

Your show are so informative. Thanks for doing this.

[@adamm3308]

I'm a white guy in America who hadn't had authentic Thai food, until I came across your channel. I bought the Lucky fish sauce when I first stocked up on essentials. The thing that gets to me the most, is the smell of it when you cook it. Never smelled that before. Your video left me wondering if that too is a sign of quality? Your recipes still turn out good when I use it, but I am pondering getting a better fish sauce the next time I stock up. Good video.

[@purawngailocano]

That pla ra is used in Ilocano (a Filipino subculture) dishes too. We call it boguong nga munamon. Boguong is a general term for fermented pastes and munamon is anchovies. We also have boguong nga aramang which is shrimp paste. My mom said that the pla ra is actually the paste at the bottom of the fish sauce before the fish sauce is extracted.

[@abefrohman1759]

I love fish sauce I use it on lots of things. Fish sauce and Sriracha are staples for me since spending time in Vietnam.

[@lerchan]

Love this, you covered so much and it's not boring at all!

[@zakuradragon]

I love your FAQ videos! They always give a nice sidekick to the show!

[@NerdNest0]

As a Korean, Kook Gan-Jang( it translates it " Soy sauce for special stock.) It is 100% made of Soy but it has the smell that is quite remarkably similar to fish sauce.

[@yertelt5570]

I have a bottle of "A Taste of Thai" brand fish sauce I got at my local rural US grocery store. Label claims to be made in Thailand, first press, extra virgin. It lists "Anchovy Fish, Sea Salt, Sugar, Water (natural water-no water added)" for ingredients. It only lists 2g of protein per serving, same as 3 crab. If you hold the bottle up to the light next to a bottle of 3 crab the color is very similar, maybe a touch deeper and "bourbon-y" (is bourbon-y even a word? lol). I don't have the most refined palate, but it does seem to taste a little richer than the 3 crab and it comes in a much smaller bottle (7oz) which may be more practical for western pantries. Still going to use the 3 crab up first, I want the bottle for home made teriyaki sauce, lol.

[@MsLansones]

So informative! More of these please!

[@robinjohnson4785]

Love your videos - educational and very entertaining too!

[@LazyCookPete]

Thanks Pai for lifting the lid on the mysteries of fish sauce. I always add a dash of fish sauce to my lamb or mutton stews, to give them another flavour dimension. It really improves the flavour of lamb and mutton. I used to add Gentleman's Relish or Patum Peperium, an English condiment also made from anchovies.The thick fish sauce in this video is more like I imagine garum to have been. Garum was a highly prized Roman condiment made from fermented anchovies, and many records of its trade exist today.

[@AdamHotThaiKitchen]

Wow! Fascinating, thanks!

[@ammarahtevla2718]

Pete Thomas I met someone at a SW Food Trade Show a couple of years back who was producing this Roman condiment in small batches and campaigning to bring it into modern day use. I don't have contact information to hand unfortunately, but he was based in the Cotswold somewhere.

[@TheVagabondWolf]

maybe i should try that on my Bolognese sauce, is it a good idea? bc it's herbful

[@tinjazv1774]

Three Crabs is my favorite brand. I use it for everything!!!! They run for $4-5 a bottle here at the local Asian grocery store. LOVE IT!

[@skatingcanuck9837]

I love how you showed us your recommendations and also took the time to explain your non-recommendations that we should steer clear of.

[@debrankine7416]

A wonderful concise tutorial on fish sauce. Thanks so much. I learned a lot.

[@sonnssning]

I’m a new viewer and I love your videos even though I haven’t tried out your recipes yet. I’m so glad for this video cause I was super confused in the asian supermarket (in Australia) with like 10 brands of fish sauce. A lady told me to buy this random one made in HK but I decided to go for the red boat one as it’s made in vietnam and also it’s more expensive haha. Little did I know it was the right choice (as confirmed by your video)! Yay! But I will probably get a bottle of 3crabs or squid if I find myself using the fish sauce too quickly since I’m planning to follow a lot of your recipes 🤩

[@laurafordesvideos]

Hi Pailin, thanks for the break down of the different fish sauce's.

[@dawoodbalti220]

Hi

[@law101]

I am so happy that I found your video series! Started with palm sugar and then moved over to fish sauce. The red boat fish sauce has been recommended to me so that’s what I got when I needed more, and holy cow, such a difference. Glad to see that I need search no further because I’m already using the right one.

[@tinmanandoliveoylsadventur7129]

I'm originally from Mexico. Have been in the US most of my life. As a young boy my dad worked for Japanese farm owners and we lived in their property. They used to have us put water on top of stacks of anchovies that stunk so bad but it made very good fish sauce. My wife is Filipina and they use a fish sauce that has different kinds of fish. I use only Red Boat 40 that you showed. It is the best. I even incorporate some of that into "Ceviche" lemon cooked fish with veggies, not heat cooked. The fish sauce gives it a more delicious fishy flavor and adds salt. I love Red Boat fish sauce, yum!

[@MheezLocahoney]

I’ve been using fish sauce forever and still did not know half of the things I learned from this video. Thank you!

[@IslandGal96816]

Bought the RED BOAT brand today and tasted it. I LOVE IT!!! WOW, it tastes bold, strong in a good way and seems saltier, though it has less SODIUM than THREE CRABS brand. Thank you for making this video about different brands of fish sauce. I always use THREE CRABS brand because it's the most popular and the RED BOAT ones are not displayed together on the shelf in stores. One vietnamese store in Honolulu Chinatown displays them on a shelf behind the Cashier for all premium products and priced for $8.99 for a 17-oz size bottle here 😄

[@pairachpilaikiat3624]

this is one o your best content. Love your work

[@Nika-hs2cr]

This video comes in handy. Finally decided to try cooking some of your recipes and got nervous reading the best use by date of three weeks on the fish sauce bottles. I knew you can go over, but not by how much.

[@RaphCocson]

Awesome review of different fish sauce brands Pai! Thais and Filipinos really do share the same love for fish sauce or "patis". That "not" fish sauce you showed is also known in the Philippines as "bagoong" used in a lot of vegetable stews and soups, or as dipping sauce for green mangoes.

[@DependantRope]

Thanks! We use 3-crab fish sauce all the time in Korean food, including kimchi!

[@jameskoenig7789]

Red boat fish sauce and woman in the boat oyster sauce. Thank you so much for both of these. You’re awesome

[@sarathurston3318]

My Vietnamese daughter in law turned me on to Squid, Green Crab and ultimately Red Boat. I’m addicted to it now! ❤️

[@alexvids9232]

Awesome video. I bought that cheap fish sauce a while back and will throw it out. I was shopping for fish sauce and bought squid and red boat at the same time. Some asian guy at the store said squid was his moms favorite while i was looking at red boat. Glad you mentioned all three fish sauces that i have. Your the best.

[@rodleash]

Pai, you have yet to do a bad video, but this one is really superb. So informative, touching on so many aspects of fish sauce. You even explained the putrid grey sludge! And to finish off, glad you mentioned using fish sauce in non-thai foods. Personally, I use it in more things than I can count (I also like to taste it straight). For the last few years I've been partial to creepy-baby brand, but after watching I think I'll give Squid brand another go. Thanks for another great one!

[@manie23]

So informative! Thank you P’ Pai x

[@mushroommagic144]

You seem to be down on MSG, but anything "hydrolyzed" is also MSG, also anything with the suffix "protein" or "yeast" is MSG. There are like 40 different names for MSG depending on where it is extracted from. Once you learn the different names for MSG you will see that it is in pretty much everything. And that's totally fine. It tastes good, and it's no less healthy than salt, just eat in moderation.

[@patk.9671]

I use Red Boat when I cook steak. We found putting a ribeye steak on stove top, cast iron, and use Red Boat to keep the steak from drying out. The smell is not the greatest, but once it's on the table it is amazing! Very unique and delicious!

[@jzthompson9598]

I use Sqiid and Three Crab brands. Love them both. So good on cucumbers and salads, and I use it in my rice instead of salt. Yes, just a glug, not a lot. Just enough to give a hint of flavor. Unless it's going into something sweet. It's my secret ingredient in every soup I make. I don't buy broth in a box any more. This has me covered. I'm Irish, I live alone, and I go through a bottle every 4-5 months. I use it in everything. Really good in barley. quinoa, spaghetti, noodles, sauces, stir fry. Yeah.

[@bawoman]

I bought a bottle of the stuff, and honestly I cannot stop using it in everything now. It's like salt and soy sauce but 100000 times better. more richer, more umami'd flavor. I am IN LOVE.

[@Trinii1]

🌈 Great info. Thanks for sharing Pai, I now know what to look for when I purchase my next bottle of Fish Sauce. 🍸

[@SparkzMxzXZ]

yesss. red boat is amazing. it definitely is better from other fish sauce brands by whole yard. our family hasn't used any other kind of fish sauce (or even soy sauce) since using it; it works for all kinds of dishes and many kinds of dipping sauces. my parents distribute it in my country from vietnam and it's great cause UNLIMITED FISH SAUCE HAHA

[@chonadoria5755]

How much is the Three Crab brand?

[@chonadoria5755]

Ok the Red biat brand i mean

[@ngochuong4586]

I love red boat fish sauce . I use to buy them in USA before they even have in Vancouver Vietnamese supermarket . They expensive then other brand but they the best and concentrate . I also buy squid brand and 3 crab brand . But my favourite brand is red 🚣 boat . Thank for share the tip😍😍😍

[@Riggwelter00]

Found 3 Crabs locally for the first time recently and a bell went off in my brain because I'd watched this video over a year ago. It's expensive here, but so worth it. Squid brand is great and thankfully ubiquitous, but 3 Crabs is on a different level. I could drink a glass of it.

[@maiachareonsuphiphat6804]

I’m biased but my great-grandfather created Squid Brand and it’s amazing to see that people still use it and love it today!!! Also if you watch Gordon Ramsey or Martha Stewart, they also use Squid Brand in their cooking :)

[@HydroDiffusionAMV]

I literally put fish sauce in so many things!! It bumps up the flavor without making it too salty as well if used in right amounts. I use it in barbeque sauce, pasta sauce, meatloaf, almost anything really lol. Last night i put some in beef stroganoff and it was delicious! I usually stick to the 3 crabs though i grew up with it and I prefer the taste compared to others I've tried. 😊

[@chonadoria5755]

How much is that brand?

[@RiccexXx]

You're so dedicated and impressive, you tasted all those fish sauces straight up! Lol. As a Thai girl I couldn't do that!! Need my rice!

[@crimsonstar108]

I love these videos about fundamentals. Asian foods and ingredients are expensive, so it's nice to find a breakdown of what is and isn't worth spending money on, and what to look for. Thank you so much!

[@marylandgirl9246]

This explanation was really helpful. Thank you!

[@stleclercq59]

Thanks Pai, this is the video I have always wanted to see on fish sauce. I always wondered what the differences between all the fish sauce brands out there. It is so complicated for a person non-familiar with Thai or Vietnamese cooking to choose the right one and be sure that you didn't get the one that nobody uses because of bad quality ! Thanks again and love your videos.

[@BrazenHearted]

I gave a thumbs up, becauae I have also wanted such a video. :) But I regret I was unable to fulfill my desire to repeat that action a few more times.

[@aongv]

Wow.. I love fish sauce, but I don't know if i've ever drank it straight. hehe. Thanks for doing this!

[@Inkdraft]

Thank you so much for the explanation! I try to stay away from additives so I make a lot of my own condiments. Finding a fish sauce with no additives was a real blessing. I'm headed to the Asian Market today. Oh, and your Thai Chili Sauce recipe came out amazing!

[@jessiechua1348]

I enjoy your cook shows a lot. Educational and you make it so doable. 😊

[@maryleialoha2843]

After making many of your recipes I totally appreciate this video. I use Squid (without squid) brand. I find myself adding it to other dishes that don't have squid sauce in the recipe for yes, Unami!

[@BrazenHearted]

To correct you, there are technically two options... either you meant "umami" or much less likely "tsunami". ;)

[@stardust9072]

I've bought an imitated squid brand with squid listed in the ingredients. It taste heavenly. But now i can't find it because there's too many imitated squid brand. It taste better than the original squid brand, just slightly diluted. Got it around 0.80 usd. Yes. Less than a dollar for i think 800 ml. Squid brand and tiparos sold for 1.5 usd.

[@AnzanHoshinRoshi]

Thank you, Pailin. I use Three Crabs.

[@MrMixalis007]

I was convinced on using Red Boat Sauce due to it's quality. Unfortunately they ran a very stupid advertisement speaking of an even higher quality sauce that cost even more than Red Boat. I stopped using it totally and am now using 3 crab sauce as my main one. Thanks for sharing these tips !!!

[@billrockmaker]

What a great video!!! Sooooo helpful!! I just bought the more expensive fish sauce that you use and it is so delicious. I’m now making some of your dipping sauce recipes using it. They are so good! Thank you! 🙏🏽

[@Amrakoy]

I love the red boat fish sauce, I used as special side dip. Lol

[@khoaduy1402]

I usually use 3 crabs for cooking (soup, stir fry, grill..) and red boat for dipping sauce and salad dressing. Recently, I just found another brand of fish sauce called SON, and wow, it tastes kind of similar from red boat yet just half the price. I'm personally picky when it comes to fish sauce because I can't stand MSG which is included in many brands of fish sauce. And really, there is no substitute for fish sauce. I do make vegetarian fish sauce for my mom from pineapple, salt, soy sauce. But again, it cannot replace the fishy flavor from fish sauce.

[@philipr26]

Thank you so much for your product reviews/discussions! I am learning from all your discussions and am so appreciative!

[@linhdang7327]

I am Vietnamese and live in Germany. I am not even knowledgable about fish sauce as you. In Vietnam, we use fish sauce almost in every dishes. I feel a little bit closed with Thai people as I find out that we all love fish sauce ( other countries like Cambodia as well ). Love you and your channel Pailin :)

[@spicykata6119]

Your videos are my Bible ❤️❤️❤️

[@maryleialoha2843]

Spicy Kata, mine too!

[@junegirl45]

Hi Pai I use fish sauce in my spaghetti sauce when I don't have a can of anchovies. It works just as well. Love your videos and I love your cook book. Great information.

[@anthonyfischer]

How much fish sauce would you use per anchovie needed in a recipe? I do a wicked Caesar dressing using anchovie paste and I might try using fish sauce instead. Thanks!

[@MrGoatflakes]

@@anthonyfischer how'd you go? I'd guess a teaspoon or two in a largish pot...

[@Smoshylife]

Ewwwww

[@MrGoatflakes]

@@Smoshylife well, aren't anchovies traditional in things like a puttanesca? So not too much of a stretch to at least try.

[@edwardsrubyg]

🥰 thanks for the lesson excellently presented... you're a natural teacher ❣️ you've got one more subscriber Love your approach with a natural/organic taste the feeling is mutual 😍

[@careya]

Your channel is so educational. Thank you!

[@Nilphinho]

Surprised there’s been no mention of Tiparos here in the comments. I miss that stuff so much :( Squid is great but Tiparos was the best.

[@jjangli4]

I got tiparos after hearing it's commonly used in Thailand--any idea how it compares to the other brands (especially 3 crabs and red boat, since I hear about those a lot)?

[@karla-mf4ns]

@@jjangli4 ive been trying to find reviews too since i recently found it in store. no results though

[@ILuvMaths]

I've been struggling to find good fish sauce in the US. I've been using the squid brand but it really doesn't compare to what I had at home. Thanks for showing the us the Red Boat brand, Pailin! I'll be looking for it now.

[@sarathurston3318]

Red Boat ROCKS!

[@macoy321]

We use three crabs for cooking. Red Boat is for side dipping sauce

[@inlikeflnt]

Loved her on One World Kitchen and I am so happy to get to learn from her again!!!

[@moochi721]

There’s another brand called Megachef that’s a Thai brand that I get at my local Chinese market. It has really nice flavor and minimal ingredients too.

[@knivescult]

Megachef is one of the high quality ones, quite expensive when compared to others. As a thai, honestly the flavor profile is my favorite!

[@duynguyen-pc9bi]

Fish sauce is the traditional sauce in Vietnam, almost Vietnamese food is flavoured a little fish sauce 👍

[@TotMannsFete]

Great video, thank you very much! Your 'more protein=more actual fish in the sauce=better' rule makes a whole lot of sense, but when checking for protein content, it might be a good idea to also check for other (non-fish) sources of protein such as hydrolyzed wheat protein, which will throw the numbers off.

[@yuuchiclavo5426]

jus't finished watching this vid!! i'm glad i've been using your top 2, woo woot!

[@aidaveridiano7548]

Vietnam fish sauce is so good! My niece brought home 6 tall bottles of it in her suitcase.😀

[@cHemon]

I was confused and surprised at first because I thought the leftmost bottle was Tiparos, one of the most famous brands from Thailand. The logo and colour look really similar.

[@PailinsKitchen]

It's like the "Folex" watches sold on the street ;)

[@susanfurnish4132]

Yea. I think I've seen 'TIPAROS' on fish sauce. in a 16-24 oz plastic bottle, with the yellow, red & blue label? I didn't know way back, but I guess it's a real cheap one. It's like that particular fish sauce (with all it's extra ingredients!) they put different words on the label, with the same label, to sell in different areas. I don't know.....but it's real cheap...that's the kind I saw first many years ago, & tasted & smelled. The smell was horrible. hahaha........First time I walked into a vietnamese home, I smelled this smell.....yuk...I thought they might have a compost pile in a closet or something.....Ignorant me.....it smelled like rotting something! but later, I realized it was the fish sauce they cooked with all the time.* Hey! No disrespect, to Vietnamese People! I love them! I just hadn't been exposed to some things yet.......never had smelled fish sauce before.......I love you all.*

[@shazromli1000]

Your explanation is absolutely hilarious! Love it...thank you so much Pai! ^_^

[@kmatter11]

I just wanted to let you know your videos are and always will be amazing. I have made many of your dishes and am getting better each day. Thank you so much!

[@josephineparaisoviernes3933]

Red Boat is my favorite...

[@hanxiaomarialim712]

josephine paraiso viernes p

[@484mac]

josephine paraiso viernes I just used the Three Crab brand, and I’m not a fan of it. I will try the Red Boat fish sauce next.

[@chacaloso361]

josephine paraiso viernes red boat is good, but expensive and very pungent. If you can find it in your area, try TIPAROS the most used brand all over Thailand. It's the best in my opinion.

[@Moonlightrealgirl]

Im sure it wud go well in bolognese sauce since the romans used to use a version of it called liquamen! :P

[@matronamyers]

Thanks for sharing that bit of information. I had never heard of liquamen before.

[@addinomarkamil2]

And also garum!

[@DirkMoeller]

Kenji Lopez-Alt actually recommends it in his Bolognese.

[@jgam6432]

Moonlightrealgirl I'm making Bolognese this Sunday I will try it!!

[@addinomarkamil2]

I'm gonna be making bolognese with beef cheeks, smoked tomato broth, fish sauce and some grated fermented carrots! umami overload coming soon!

[@BigTxGravy]

Absolutely Awesome Info !!!!

[@nuiacain186]

Thank you Pailin, my grandma used to teach me how to make fish sauce when I was a little kid back home in the southern of Thailand but I was not that interested; however I use it with just about everything in American kitchen. excellent video and infos you must drink lots of water after tasted that salted liquids. love it and keep up good job.

[@emalinel]

while you're on fish sauce....could you go over soy sauce? :) if you could go over the taste profile difference between japanese and thai soy sauce that'd be great

[@tobymaroby9524]

She did already.

[@reemfathima9073]

very very informative. thanks a lot.

[@nenylei1422]

Great informative video! The least ingredients & none SMG the better .