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On Sun, 5 Jun 2005 23:51:06 +0200, (Victor Sack)
wrote:
>modom > wrote:
>
>> *There was a small piece in yesterday's Dallas Morning News about an
>> outfit that's marketing "extra virgin" fish sauce. Is this a great
>> country or what?
>
>Ah, yes, but which country? :-)
The Republic of Texas. (aka ROT)
>My beloved local Vietnamese place here
>puts the "Squid" brand nuoc mam on the table. It is produced in
>Vietnam, is said to be one of the best and is that same "extra virgin"
>fish sauce, obtained from the first draining. It is transparent and
>almost colourless. I like it, but not being a connoisseur of fish
>sauce, I don't know if it is really one of the best.
>
I'm not a con-noisier of nuoc mam either. Nam pla, neither. I do
make noise about it from time to time, but I try not to be noisier
than most. It's hard, but I do try.
From what I've read here and elsewhere, I conclude that almost no real
Vietnamese fish sauce is available near the ROT, alas. I usually
settle for "Three Crab" brand, which is made in Thailand. It is a
deep caramel color and far from transparent. It may be from the
penultimate draining, but I'm not sure what "penultimate" means this
evening. Something to do with a neap tide, maybe. Or a small-town
traffic ticket.
modom
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