Don't laugh, I just bought a bottle of imported Vietnamese fish sauce
and it scares me! Should it be a little bit chunky, pours ok but after
I opened it already I put my finger over the top a shook it up, it
seemed to blow out just a tiny bit.

Here is the writing on the bottle, Que Huong, Bun Mam Da Nang, Mam
Nem Pha San, Huong Vi dac Trung, Ho Chi Minh City, Vietnam.

Fish sauce smells already so how could you tell if its went bad?

Michael

Stu wrote on Tue, 05 Oct 2010 10:33:51 -0500:

>> Don't laugh, I just bought a bottle of imported Vietnamese
>> fish sauce and it scares me! Should it be a little bit
>> chunky, pours ok but after I opened it already I put my
>> finger over the top a shook it up, it seemed to blow out just
>> a tiny bit.
>>
>> Here is the writing on the bottle, Que Huong, Bun Mam Da
>> Nang, Mam Nem Pha San, Huong Vi dac Trung, Ho Chi Minh City,
>> Vietnam.
>>
>> Fish sauce smells already so how could you tell if its went
>> bad?
>>
>> Michael

The only fish sauce I use is a Thai variety called Golden Boy, which is
clear and light yellowish brown. The many sauces I see containing
various sorts of sludge are most unattractive. Even Golden Boy tasted
straight is pretty horrible but it does wonders for Thai and Vietnamese
cooking.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Stu wrote on Tue, 05 Oct 2010 10:33:51 -0500:

>> Don't laugh, I just bought a bottle of imported Vietnamese
>> fish sauce and it scares me! Should it be a little bit
>> chunky, pours ok but after I opened it already I put my
>> finger over the top a shook it up, it seemed to blow out just
>> a tiny bit.
>>
>> Here is the writing on the bottle, Que Huong, Bun Mam Da
>> Nang, Mam Nem Pha San, Huong Vi dac Trung, Ho Chi Minh City,
>> Vietnam.
>>
>> Fish sauce smells already so how could you tell if its went
>> bad?
>>
>> Michael

The only fish sauce I use is a Thai variety called Golden Boy, which is
clear and light yellowish brown. The many sauces I see containing
various sorts of sludge are most unattractive. Even Golden Boy tasted
straight is pretty horrible but it does wonders for Thai and Vietnamese
cooking.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

> On Tue, 5 Oct 2010 06:59:49 -0700 (PDT), piedmont
> > wrote:
>
>>Don't laugh, I just bought a bottle of imported Vietnamese fish sauce
>>and it scares me! Should it be a little bit chunky, pours ok but after
>>I opened it already I put my finger over the top a shook it up, it
>>seemed to blow out just a tiny bit.
>>
>>Here is the writing on the bottle, Que Huong, Bun Mam Da Nang, Mam
>>Nem Pha San, Huong Vi dac Trung, Ho Chi Minh City, Vietnam.

Oh, well. That explains it all!

Felice

On Tue, 5 Oct 2010 06:59:49 -0700 (PDT), piedmont wrote:

> Don't laugh, I just bought a bottle of imported Vietnamese fish sauce
> and it scares me! Should it be a little bit chunky, pours ok but after
> I opened it already I put my finger over the top a shook it up, it
> seemed to blow out just a tiny bit.
>
> Here is the writing on the bottle, Que Huong, Bun Mam Da Nang, Mam
> Nem Pha San, Huong Vi dac Trung, Ho Chi Minh City, Vietnam.
>
> Fish sauce smells already so how could you tell if its went bad?
>
> Michael

fear not! the very worst thing that can happen is that it will stunt your
growth and make you wish to overthrow your french oppressors.

your pal,
blake

On Oct 5, 6:59*am, piedmont > wrote:
> Don't laugh, I just bought a bottle of imported Vietnamese fish sauce
> and it scares me! Should it be a little bit chunky, pours ok but after
> I opened it already I put my finger over the top a shook it up, it
> seemed to blow out just a tiny bit.
>
> Here is the writing on the bottle, *Que Huong, Bun Mam Da Nang, Mam
> Nem Pha San, Huong Vi dac Trung, Ho Chi Minh City, Vietnam.
>
> Fish sauce smells already so how could you tell if its went bad?

It's fermented fish sauce with fresh garlic and lemongrass. Maybe
there's still a little fermenting going on?

You cook with it anyways, right?

On Oct 5, 12:26*pm, spamtrap1888 > wrote:
> On Oct 5, 6:59*am, piedmont > wrote:
>
> > Don't laugh, I just bought a bottle of imported Vietnamese fish sauce
> > and it scares me! Should it be a little bit chunky, pours ok but after
> > I opened it already I put my finger over the top a shook it up, it
> > seemed to blow out just a tiny bit.
>
> > Here is the writing on the bottle, *Que Huong, Bun Mam Da Nang, Mam
> > Nem Pha San, Huong Vi dac Trung, Ho Chi Minh City, Vietnam.
>
> > Fish sauce smells already so how could you tell if its went bad?
>
> It's fermented fish sauce with fresh garlic and lemongrass. Maybe
> there's still a little fermenting going on?
>
> You cook with it anyways, right?

Going to use it in Pad Thai tonight, it had a soda pop or beer bottle
type cap on it and when I took the cap off there was no rush of air so
I guess it's safe. It's made with anchovies. There was a lady shopper
in the Oriental store who said it was a good brand. I triple cap it by
placing saran wrap around threads, then screw on plastic cap then
cover and seal with foil! Not really that foul smelling but a tad more
than typical american grocery fish sauce.
Michael

"blake murphy" > wrote in message
...
> On Tue, 5 Oct 2010 06:59:49 -0700 (PDT), piedmont wrote:
>
>> Don't laugh, I just bought a bottle of imported Vietnamese fish sauce
>> and it scares me! Should it be a little bit chunky, pours ok but after
>> I opened it already I put my finger over the top a shook it up, it
>> seemed to blow out just a tiny bit.
>>
>> Here is the writing on the bottle, Que Huong, Bun Mam Da Nang, Mam
>> Nem Pha San, Huong Vi dac Trung, Ho Chi Minh City, Vietnam.
>>
>> Fish sauce smells already so how could you tell if its went bad?
>>
>> Michael
>
> fear not! the very worst thing that can happen is that it will stunt your
> growth and make you wish to overthrow your french oppressors.

lol
--
--
https://www.shop.helpforheroes.org.uk/

On 10/5/2010 8:59 AM, piedmont wrote:
> Don't laugh, I just bought a bottle of imported Vietnamese fish sauce
> and it scares me! Should it be a little bit chunky, pours ok but after
> I opened it already I put my finger over the top a shook it up, it
> seemed to blow out just a tiny bit.
>
> Here is the writing on the bottle, Que Huong, Bun Mam Da Nang, Mam
> Nem Pha San, Huong Vi dac Trung, Ho Chi Minh City, Vietnam.
>
> Fish sauce smells already so how could you tell if its went bad?
>
> Michael

Fish sauce should not be chunky. My favorite brand is Viet Huong.

Becca

"piedmont" > wrote in message
...
> Don't laugh, I just bought a bottle of imported Vietnamese fish sauce
> and it scares me! Should it be a little bit chunky, pours ok but after
> I opened it already I put my finger over the top a shook it up, it
> seemed to blow out just a tiny bit.
>
> Here is the writing on the bottle, Que Huong, Bun Mam Da Nang, Mam
> Nem Pha San, Huong Vi dac Trung, Ho Chi Minh City, Vietnam.
>
> Fish sauce smells already so how could you tell if its went bad?


Those are all cities in Vietnam where I guess they bottle the stuff.

Good on you, Vietnamese fish sauce is the best. I love Three Crabs brand.
It never goes bad. Crying Baby is the only brand I've seen that doesn't
have any english writing on the bottle.

Paul

On 05/10/2010 9:59 AM, piedmont wrote:
> Don't laugh, I just bought a bottle of imported Vietnamese fish sauce
> and it scares me! Should it be a little bit chunky, pours ok but after
> I opened it already I put my finger over the top a shook it up, it
> seemed to blow out just a tiny bit.
>
> Here is the writing on the bottle, Que Huong, Bun Mam Da Nang, Mam
> Nem Pha San, Huong Vi dac Trung, Ho Chi Minh City, Vietnam.
>
> Fish sauce smells already so how could you tell if its went bad?
>
The first time I bought fish sauce at the oriental supermarket I asked
the proprietor if it need to be refrigerated after it was opened. He
said " No way. It already rotten." ;-)

On Tue, 5 Oct 2010 11:44:22 -0400, "James Silverton"
> wrote:

> Stu wrote on Tue, 05 Oct 2010 10:33:51 -0500:
>
>>> Don't laugh, I just bought a bottle of imported Vietnamese
>>> fish sauce and it scares me! Should it be a little bit
>>> chunky, pours ok but after I opened it already I put my
>>> finger over the top a shook it up, it seemed to blow out just
>>> a tiny bit.
>>>
>>> Here is the writing on the bottle, Que Huong, Bun Mam Da
>>> Nang, Mam Nem Pha San, Huong Vi dac Trung, Ho Chi Minh City,
>>> Vietnam.
>>>
>>> Fish sauce smells already so how could you tell if its went
>>> bad?
>>>
>>> Michael
>
>The only fish sauce I use is a Thai variety called Golden Boy, which is
>clear and light yellowish brown. The many sauces I see containing
>various sorts of sludge are most unattractive. Even Golden Boy tasted
>straight is pretty horrible but it does wonders for Thai and Vietnamese
>cooking.

That is my preferred brand, too.

Boron

On Tue, 5 Oct 2010 12:20:40 -0500, Sqwertz >
wrote:

>On Tue, 5 Oct 2010 09:44:31 -0700 (PDT), piedmont wrote:
>
>> Going to use it in Pad Thai tonight, it had a soda pop or beer bottle
>> type cap on it and when I took the cap off there was no rush of air so
>> I guess it's safe. It's made with anchovies. There was a lady shopper
>> in the Oriental store who said it was a good brand. I triple cap it by
>> placing saran wrap around threads, then screw on plastic cap then
>> cover and seal with foil! Not really that foul smelling but a tad more
>> than typical american grocery fish sauce.
>> Michael
>
>You don't use mam nem in pad thai. You use nuoc mam - a totally
>different, clear fish sauce that is much more common than mam nem.
>Totally different flavor and texture. No to mention it's going to
>make your pad thai look muddy.
>
>-sw

Actually, you use nam plah in pad Thai. Nuoc mam is the Vietnamese
name. Nam plah is the Thai name.

Nevertheless, there are a gazillion variations of the fish sauce
within each country and in the other countries surrounding them

Boron

On 10/5/2010 3:59 AM, piedmont wrote:
> Don't laugh, I just bought a bottle of imported Vietnamese fish sauce
> and it scares me! Should it be a little bit chunky, pours ok but after
> I opened it already I put my finger over the top a shook it up, it
> seemed to blow out just a tiny bit.
>
> Here is the writing on the bottle, Que Huong, Bun Mam Da Nang, Mam
> Nem Pha San, Huong Vi dac Trung, Ho Chi Minh City, Vietnam.
>
> Fish sauce smells already so how could you tell if its went bad?
>
> Michael

This stuff is made by layering whole fish with salt and letting it sit
in vats or barrels and then letting time and the warm Vietnamese climate
do it's thing. My guess is that you won't die from fish sauce poisoning
because of it's high salt content. The greatest danger of eating fish
sauce is that you might have your country invaded by foreigners.

On Tue, 5 Oct 2010 06:59:49 -0700 (PDT), piedmont
> wrote:

> Don't laugh, I just bought a bottle of imported Vietnamese fish sauce
> and it scares me! Should it be a little bit chunky, pours ok but after
> I opened it already I put my finger over the top a shook it up, it
> seemed to blow out just a tiny bit.
>
> Here is the writing on the bottle, Que Huong, Bun Mam Da Nang, Mam
> Nem Pha San, Huong Vi dac Trung, Ho Chi Minh City, Vietnam.
>
> Fish sauce smells already so how could you tell if its went bad?
>
It doesn't smell or taste very good straight out of the bottle and you
use it sparingly.... but it adds something special to the dish you're
making - sort of like a few drops of Worcestershire sauce would.

--

Never trust a dog to watch your food.

On Oct 5, 10:15*am, Sqwertz > wrote:
> On Tue, 5 Oct 2010 09:26:39 -0700 (PDT), spamtrap1888 wrote:
> > On Oct 5, 6:59*am, piedmont > wrote:
> >> Don't laugh, I just bought a bottle of imported Vietnamese fish sauce
> >> and it scares me! Should it be a little bit chunky, pours ok but after
> >> I opened it already I put my finger over the top a shook it up, it
> >> seemed to blow out just a tiny bit.
>
> >> Here is the writing on the bottle, *Que Huong, Bun Mam Da Nang, Mam
> >> Nem Pha San, Huong Vi dac Trung, Ho Chi Minh City, Vietnam.
>
> >> Fish sauce smells already so how could you tell if its went bad?
>
> > It's fermented fish sauce with fresh garlic and lemongrass. Maybe
> > there's still a little fermenting going on?
>
> That would be pineapple, chile, garlic, and rice vinegar. *IIRC, that
> brand doesn't list ingredients correctly (just fish sauce, sugar,
> vinegar).
>

My only point was that if it really was Mam Nem Pha San there would be
chunks of shit inside it

In article >,
sf > wrote:

> On Tue, 5 Oct 2010 06:59:49 -0700 (PDT), piedmont
> > wrote:
>
> > Don't laugh, I just bought a bottle of imported Vietnamese fish sauce
> > and it scares me! Should it be a little bit chunky, pours ok but after
> > I opened it already I put my finger over the top a shook it up, it
> > seemed to blow out just a tiny bit.
> >
> > Here is the writing on the bottle, Que Huong, Bun Mam Da Nang, Mam
> > Nem Pha San, Huong Vi dac Trung, Ho Chi Minh City, Vietnam.
> >
> > Fish sauce smells already so how could you tell if its went bad?
> >
> It doesn't smell or taste very good straight out of the bottle and you
> use it sparingly.... but it adds something special to the dish you're
> making - sort of like a few drops of Worcestershire sauce would.

Worcestershire sauce is made of anchovies. It's the British equivalent
of fish sauce.

'Course, they learned how to make it from the Romans.

Miche

--
Electricians do it in three phases

In article >,
"James Silverton" > wrote:

> Stu wrote on Tue, 05 Oct 2010 10:33:51 -0500:
>
> >> Don't laugh, I just bought a bottle of imported Vietnamese
> >> fish sauce and it scares me! Should it be a little bit
> >> chunky, pours ok but after I opened it already I put my
> >> finger over the top a shook it up, it seemed to blow out just
> >> a tiny bit.
> >>
> >> Here is the writing on the bottle, Que Huong, Bun Mam Da
> >> Nang, Mam Nem Pha San, Huong Vi dac Trung, Ho Chi Minh City,
> >> Vietnam.
> >>
> >> Fish sauce smells already so how could you tell if its went
> >> bad?
> >>
> >> Michael
>
> The only fish sauce I use is a Thai variety called Golden Boy, which is
> clear and light yellowish brown. The many sauces I see containing
> various sorts of sludge are most unattractive. Even Golden Boy tasted
> straight is pretty horrible but it does wonders for Thai and Vietnamese
> cooking.

Use a little bit of it in western dishes where you want to enhance the
"meaty" taste -- it's high in umami.

Isaac

isw wrote on Wed, 06 Oct 2010 00:07:44 -0700:

>> Stu wrote on Tue, 05 Oct 2010 10:33:51 -0500:
>>
> >>> Don't laugh, I just bought a bottle of imported Vietnamese
> >>> fish sauce and it scares me! Should it be a little bit
> >>> chunky, pours ok but after I opened it already I put my
> >>> finger over the top a shook it up, it seemed to blow out
> >>> just a tiny bit.
> >>>
> >>> Here is the writing on the bottle, Que Huong, Bun Mam Da
> >>> Nang, Mam Nem Pha San, Huong Vi dac Trung, Ho Chi Minh
> >>> City, Vietnam.
> >>>
> >>> Fish sauce smells already so how could you tell if its
> >>> went bad?
> >>>
> >>> Michael
>>
>> The only fish sauce I use is a Thai variety called Golden
>> Boy, which is clear and light yellowish brown. The many
>> sauces I see containing various sorts of sludge are most
>> unattractive. Even Golden Boy tasted straight is pretty
>> horrible but it does wonders for Thai and Vietnamese cooking.

> Use a little bit of it in western dishes where you want to
> enhance the "meaty" taste -- it's high in umami.

That's an interesting idea; I'll have to give it a try. On the other
hand, I am not opposed to the use of MSG in western food.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Oct 5, 1:20*pm, Sqwertz > wrote:
> On Tue, 5 Oct 2010 09:44:31 -0700 (PDT), piedmont wrote:
> > Going to use it in Pad Thai tonight, it had a soda pop or beer bottle
> > type cap on it and when I took the cap off there was no rush of air so
> > I guess it's safe. It's made with anchovies. There was a lady shopper
> > in the Oriental store who said it was a good brand. I triple cap it by
> > placing saran wrap around threads, then screw on plastic cap then
> > cover and seal with foil! Not really that foul smelling but a tad more
> > than typical american grocery fish sauce.
> > Michael
>
> You don't use mam nem in pad thai. *You use nuoc mam - a totally
> different, clear fish sauce that is much more common than mam nem.
> Totally different flavor and texture. *No to mention it's going to
> make your pad thai look muddy.
>
> -sw

I can look for the nuoc mam in the store, Thanks! I did make my Pad
Thai last night and it came out quite well I suppose as I've never had
real Thai Pad Thai in Thailand, but it seems to the original recipe
according to some websites. It smelled to high heaven but tasted
great , even my fussy eater wife said the same, she liked the taste
but hold the nose! Now I can see why its a street food! Best if eaten
out side! LOL

IF nuoc mam is the preferred then I surely want that in my cupboard,
what is the type I bought typically used for? I also thought this
stuffed was illegal due to the as considered unsanitary manufacturing
conditions?
Michael

On Tue, 5 Oct 2010 11:41:19 -0500, Sqwertz wrote:

> On Tue, 5 Oct 2010 12:19:26 -0400, blake murphy wrote:
>
>> fear not! the very worst thing that can happen is that it will stunt your
>> growth and make you wish to overthrow your french oppressors.
>
> And make you talk in an obnoxious voice.
>
> -sw

it's all those rising tones.

your pal,
blake

piedmont > wrote:

> Don't laugh, I just bought a bottle of imported Vietnamese fish sauce
> and it scares me! Should it be a little bit chunky, pours ok but after
> I opened it already I put my finger over the top a shook it up, it
> seemed to blow out just a tiny bit.
>
> Here is the writing on the bottle, Que Huong, Bun Mam Da Nang, Mam
> Nem Pha San, Huong Vi dac Trung, Ho Chi Minh City, Vietnam.
>
> Fish sauce smells already so how could you tell if its went bad?

Is this what you have?
<http://ep.yimg.com/ca/I/yhst-28388686789217_2114_82194579>.
At least one Web site suggests that there is also a green version.

Let's try to translate the label...

Que Huong, literally "Homeland", is the brand.

Bun Mam Da Nong is apparently a version of a noodle soup, named in this
case after the city of Da Nong. I do not know why this appears on the
label. Perhaps it is the dish that is supposed to be flavoured with the
sauce.

Mam Nem Pha San is the name of the dipping or flavouring sauce, premixed
in this case, according to at least one Web site. It is based on fish
sauce. The modifier "pha san" is unclear to me. "Pha" means "mix", I
gather.

Huong Vi dac Trung means "special flavour".

"Ho Chi Minh City" means Saigon.

Victor

On 10/6/2010 11:54 AM, Victor Sack wrote:
> > wrote:
>
>> Don't laugh, I just bought a bottle of imported Vietnamese fish sauce
>> and it scares me! Should it be a little bit chunky, pours ok but after
>> I opened it already I put my finger over the top a shook it up, it
>> seemed to blow out just a tiny bit.
>>
>> Here is the writing on the bottle, Que Huong, Bun Mam Da Nang, Mam
>> Nem Pha San, Huong Vi dac Trung, Ho Chi Minh City, Vietnam.
>>
>> Fish sauce smells already so how could you tell if its went bad?
>
> Is this what you have?
> <http://ep.yimg.com/ca/I/yhst-28388686789217_2114_82194579>.
> At least one Web site suggests that there is also a green version.
>
> Let's try to translate the label...
>
> Que Huong, literally "Homeland", is the brand.
>
> Bun Mam Da Nong is apparently a version of a noodle soup, named in this
> case after the city of Da Nong. I do not know why this appears on the
> label. Perhaps it is the dish that is supposed to be flavoured with the
> sauce.
>
> Mam Nem Pha San is the name of the dipping or flavouring sauce, premixed
> in this case, according to at least one Web site. It is based on fish
> sauce. The modifier "pha san" is unclear to me. "Pha" means "mix", I
> gather.
>
> Huong Vi dac Trung means "special flavour".
>
> "Ho Chi Minh City" means Saigon.

Only a commie would call it HCM City. :-)

>
> Victor

In article >,
"James Silverton" > wrote:

> isw wrote on Wed, 06 Oct 2010 00:07:44 -0700:
>
> >> Stu wrote on Tue, 05 Oct 2010 10:33:51 -0500:
> >>
> > >>> Don't laugh, I just bought a bottle of imported Vietnamese
> > >>> fish sauce and it scares me! Should it be a little bit
> > >>> chunky, pours ok but after I opened it already I put my
> > >>> finger over the top a shook it up, it seemed to blow out
> > >>> just a tiny bit.
> > >>>
> > >>> Here is the writing on the bottle, Que Huong, Bun Mam Da
> > >>> Nang, Mam Nem Pha San, Huong Vi dac Trung, Ho Chi Minh
> > >>> City, Vietnam.
> > >>>
> > >>> Fish sauce smells already so how could you tell if its
> > >>> went bad?
> > >>>
> > >>> Michael
> >>
> >> The only fish sauce I use is a Thai variety called Golden
> >> Boy, which is clear and light yellowish brown. The many
> >> sauces I see containing various sorts of sludge are most
> >> unattractive. Even Golden Boy tasted straight is pretty
> >> horrible but it does wonders for Thai and Vietnamese cooking.
>
> > Use a little bit of it in western dishes where you want to
> > enhance the "meaty" taste -- it's high in umami.
>
> That's an interesting idea; I'll have to give it a try. On the other
> hand, I am not opposed to the use of MSG in western food.

Nor am I, which is a good thing considering the other "western"
condiments containing it (anchovies, for one; Worcestershire sauce for
another).

Isaac

"Victor Sack" > wrote in message
...
> piedmont > wrote:
>
>> Don't laugh, I just bought a bottle of imported Vietnamese fish sauce
>> and it scares me! Should it be a little bit chunky, pours ok but after
>> I opened it already I put my finger over the top a shook it up, it
>> seemed to blow out just a tiny bit.
>>
>> Here is the writing on the bottle, Que Huong, Bun Mam Da Nang, Mam
>> Nem Pha San, Huong Vi dac Trung, Ho Chi Minh City, Vietnam.
>>
>> Fish sauce smells already so how could you tell if its went bad?
>
> Is this what you have?
> <http://ep.yimg.com/ca/I/yhst-28388686789217_2114_82194579>.
> At least one Web site suggests that there is also a green version.
>
> Let's try to translate the label...
>
> Que Huong, literally "Homeland", is the brand.
>
> Bun Mam Da Nong is apparently a version of a noodle soup, named in this
> case after the city of Da Nong. I do not know why this appears on the
> label. Perhaps it is the dish that is supposed to be flavoured with the
> sauce.
>
> Mam Nem Pha San is the name of the dipping or flavouring sauce, premixed
> in this case, according to at least one Web site. It is based on fish
> sauce. The modifier "pha san" is unclear to me. "Pha" means "mix", I
> gather.
>
> Huong Vi dac Trung means "special flavour".
>
> "Ho Chi Minh City" means Saigon.
>
> Victor

That's it.
Michael

On Mon, 11 Oct 2010 01:27:49 -0500, Sqwertz wrote:

> On Sun, 10 Oct 2010 21:14:07 -0500, BubbaBob wrote:
>
>> Sqwertz > wrote:
>>
>>> On Wed, 6 Oct 2010 05:25:47 -0700 (PDT), piedmont wrote:
>>>
>>>> On Oct 5, 1:20*pm, Sqwertz > wrote:
>>>>
>>>>> You don't use mam nem in pad thai. *You use nuoc mam - a totally
>>>>> different, clear fish sauce that is much more common than mam nem.
>>>>> Totally different flavor and texture. *No to mention it's going to
>>>>> make your pad thai look muddy.
>>>>
>> Actually, you use Nam Pla for Pad Thai, not Nuoc Mam. Nuoc Mam is for
>> Vietmaese cuisine. The products are similar but certainly not identical,
>> although most of the 'nuoc mam' exported to the US is of Thai manufacture
>> and inferior to the real thing.
>
> The products are similar enough that most people can't tell the
> difference. The vietnamese-made brands are considered superior.
>
> And you have that backwards - Many of the Thai brands are from
> Vietnam, but I've never seen a Vietanmese brands brand made in
> Thailand. Phu Quoc and Phan Thiet, to be exact.
>
> And the sauces ARE the same as used in Vietnam and Thailand. You can
> knock off the "real thing" bit. It's not NY pizza.
>
> -sw

<suspiciously> but does it have beans in it?

your pal,
blake