Has anyone tried the varieties of filipino fish sauce what has the most
flavor and what is the stinkest?

"John" > wrote in message
...
> Has anyone tried the varieties of filipino fish sauce what has the
most
> flavor and what is the stinkest?
>
The true Phillippino fish sauces with lots of sediment look pretty
unappetizing to me but the clear, light brown, Thai brand "Golden Boy"
works very well in Vietnamese things like nuoc mam.


--
James V. Silverton
Potomac, Maryland, USA

James Silverton wrote:
>
> "John" > wrote in message
> ...
> > Has anyone tried the varieties of filipino fish sauce what has the
> most
> > flavor and what is the stinkest?
> >
> The true Phillippino fish sauces with lots of sediment look pretty
> unappetizing to me but the clear, light brown, Thai brand "Golden Boy"
> works very well in Vietnamese things like nuoc mam.
>
> --
> James V. Silverton
> Potomac, Maryland, USA

All are relatively the same thing, fermented fish.
Nam Pla is from Thailand
Nuoc Mom is from Vietnam
Patis is from the Philippines

BILL

"William Boyd" > wrote in message
...
>
>
> James Silverton wrote:
> >
> > "John" > wrote in message
> > ...
> > > Has anyone tried the varieties of filipino fish sauce what has
the
> > most
> > > flavor and what is the stinkest?
> > >
> > The true Phillippino fish sauces with lots of sediment look pretty
> > unappetizing to me but the clear, light brown, Thai brand "Golden
Boy"
> > works very well in Vietnamese things like nuoc mam.
> >
> > --
> > James V. Silverton
> > Potomac, Maryland, USA
>
> All are relatively the same thing, fermented fish.
> Nam Pla is from Thailand
> Nuoc Mom is from Vietnam
> Patis is from the Philippines
>


Agreed, memory like a sieve but I don't speak Vietnamese anyway. The
fish sauce is nuoc mam or nam pla and Nuoc Cham (Chili, Garlic, and
Fish Sauce) is made from it. Yes, the fish sauces are basically the
same but it's the appearance that makes me prefer the clear light
brown variety without any sediment. Do you know if Chinese "Oyster
Sauce" is made the same way?

Jim.

Pugapo alos known as grouper is one of the most delicious fish type I had enjoyed a lot while my stay at Philippine. It's more expensive and really it's more of a restaurant delicacy than a home viand. The black one is the best as it's more juicy and softer, i bet you'll love this type.