Yield: Yields about 2 cups.
Divide this sauce among several small bowls and have each diner dip thin slices of grilled beef, pork, chicken, shrimp, fish, or tofu into the sauce. Or brush it over grilled vegetables like onions or peppers to add an Asian twist.
Being honest-tasted it when I first made it; something wasn't right, then again a day later. I concluded the fish sauce was the culprit-I couldn't imagine 1:1 soy to fish sauce any more than I would use 1:1 soy to Worcestershire sauce; in that quantity, the fish sauce was a "bully." Is it just my palette, or did anybody else experience an imbalance?
Excellent sauce. I am Asian but never think of fish sauce can mix with soya sauce could bring out such amazing good flavour. As recommended on the magazine it will fit for any food if you need a dipping. I am thinking to modify a bid with extra vinegar as a salad dressing
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.