On Tue, 10 Jun 2008 05:10:37 -0700 (PDT), stark
> wrote:

>On Jun 9, 12:03 pm, (Victor Sack) wrote:
>> stark > wrote:
>> > But that smell!
>>
>> How do you use it, then? You should never put it into a hot pan by
>> itself. It should be mixed with some other liquid first, then it will
>> not smell so much, if at all.
>>
>> Victor
>
>Equal parts water, rice vinegar and sugar, heated to dissolve the
>sugar, then added a smaller part of fish sauce, clove of garlic and
>some dried crushed chilies. I didn't let it boil but within minutes
>the aroma permeated the house. Yek!
>
>I've asked before if fish sauce could go bad. Mine's a year or so old.
>The answers then were along the lines of "how could it get any
>worse?" And as I said, once prepared, we used it; little aroma, a
>salty, sour, slightly sweet taste and we didn't get ill.

one year should be no problem. i read somewhere (no cite, sorry) that
it can last up to five years if refrigerated, two if not. you're
right, there's not much there to 'spoil.'

your pal,
blake