Tiparos Thai Fish Sauce 23 Oz. X 2 Blt.
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anchovy fish, water, salt, sugar
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Top Customer Reviews
I thought it was going to ruin my Kim Chi, and to be honest with you, when I tasted the Kim Chi right after I made it, it did seem to ruin it. But after two days of fermenting with the spices and the cabbage, the Kim Chi turned out to be phenomenal. I've never made such authentic, yummy Kim Chi in my life! Whatever it is, this sauce did the trick. The ingredients seem to be pure with no added icky stuff, however, the cheap plastic container made me worry about BPA. But that's how most asian ingredients are packaged. Overall, I am happy I purchased this off Amazon.
The proportions of ingredients are strictly to your taste. My wife and I will use one large chicken breast, a whole bell pepper and a medium onion. Too much chicken makes the dish too meaty for my taste, but as long as it cooks uniformly there's no right or wrong.
1-2 boneless, skinless chicken breasts, cut into about 1" strips pieces. I prefer all natural or organic, never frozen. It costs more but tastes much better. You can also add another chicken breast or two to scale up the recipe. If you prefer, you can also cut the chicken into julienne pieces or even 1-2" cubes. It tastes great however you do it!
1 bell pepper, seeded and cut into thin strips. I prefer yellow, as it's sweeter than green. If you want more vegetables, add another pepper or more onion. Just increase the sauce a little bit.
3-4 cloves of garlic sliced thin
1 small to medium onion cut into thin slices
1-2 jalapeno peppers, seeded and sliced thin. You can use Thai peppers or even serrano peppers if you like it more fiercely hot. The amount of pepper controls the heat. You can omit these if you don't have the palate for spicy.
1 cup fresh basil leaves. If you can actually get Thai basil this is best, but any will do, the fresher the better. Feel free to add extra, particularly if you are increasing the amount of chicken and vegetables.Read more ›
The Thais serve "prik nam pla" as a condiment on the table for every meal. It's simple 'fish sauce' with chopped Thai chilis, those little hot devils, and chopped coriander weed, commonly called 'cilantro' in parts of the USA. It's indispensable. You can judge the authenticity of a Thai restaurant by whether you are served prik nam pla automatically, or have to ask for it, or can't even get it. In the latter case, you are ethically authorized to walk out without paying your bill.
Likewise, any Thai or Vietnamese cookbook that doesn't discuss the uses of fish sauce would be better reserved for starting campfires.
As I said, the Romans used the same stuff, which they called LIQUAMEN. My guess is that as the Empire was transformed by immigration from the north, especially via Gaul, fish sauce was replaced by sea salt and rock salt. The Haida, Tlingit, and Kwakiutl peoples of the Pacific Northwest used the oil squeezed from candlefish for a similar taste treat. That oil was so valuable as a trade item that wars were fought over it.
Soya sauce is NOT an adequate substitute, whatever your Betty Crocker cookbook says. But now you can get fish sauce anywhere you choose to live. I'm still getting accustomed to the implications of internet shopping. Imagine this: I can get a novel by Roberto Bolaños, a DVD opera by Monteverdi, and a bottle of Tiparos nam pla, all in one package delivered to my door by the US Postal Service.
Most Recent Customer Reviews
Not perhaps as dark as preferred by the Vietnamese but as "real" as most of us can handle.Published 10 months ago by james collins
Found glass in the bottle. Tried to email customer service but got a response that the email address was invalid.Published 11 months ago by J.T.
Takes a while to get them but they are just the right size and last a long time. I love the taste of anchovies so this is perfect for adding to any rice dish or whatever you want... Read morePublished 13 months ago by G. Chock
Price more than doubles with shipping from Germany added, not to mention would take forever and arrive in unknown condition. Read morePublished 15 months ago by CasSandra
I returned from a trip to Vietnam and Cambodia with a recipe book that required Fish Sauce and I couldn't find it anywhere in my local grocery stores; so, after a bit of research,... Read morePublished 17 months ago by Jill Clardy