Same with Vietnamese `Nuoc Mam’ fermented fish sauce.
An acquired taste to say the least.
“Same with Vietnamese `Nuoc Mam’ fermented fish sauce.
An acquired taste to say the least.”
Plenty of the clear fish sauce in Thailand. But the “Pla Raa” or “Pla Dak” in the Northeast and Laos is much worse. It’s fish and salt left to ferment or whatever until it’s like slightly lumpy mud. Looks and smells awful.
Fermented shrimp paste is pretty smelly as well. I do a double-take at the front door whenever my wife cooks with it. Thank goodness she doesn’t eat Pla Raa.
Nuoc Mam is actually pretty good; has a relatively light flavor.
And don’t forget Worcestershire sauce - made from well rotted anchovies!