In article >,
Ema Nymton > wrote:

> On 8/1/2010 5:14 PM, cshenk wrote:
> >
> > No, it isnt at all all like that. Your americanized version of
> > 'rooster sauce' is actually rare in asia. More seen is red chile
> > oil. Often served at the side with a fermented bean paste and a
> > garlic one that is hot and you mix them in a dish.
>
> Some of the Vietnamese restaurants have that on the table, at least I
> think that's what it is. Most of the jars are not as full as this one.
>
> http://victoriasfoodsecrets.com/wp-c...Made-Hot-Chill
> i-Oil.jpg

Be careful, Becca!

We have a nice Vietnamese place near us. I'm not much for fish sauce,
but a little is OK. Some of their dishes have too much, though, so
sometimes I ask for "no fish sauce" in a dish. So one day I did that,
and saw that little bottle like the one in the picture. I put a little
dose on and mixed it in. Darned if it wasn't fish sauce! It had other
stuff, but there was enough fish sauce in it to flavor my dish.

--
Dan Abel
Petaluma, California USA