re: Fish Sauce Tasting

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On a side note: I've always envied Anthony Bourdain, but today for a change, he can envy me.

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I usually add a splash to gumbo or other soups. It might be superstition at this point but I figure it won't hurt anything.

Thanks for posting this. I don't know much about fish sauce and not always sure how to use it in cooking asian dishes. I'll have to look for the Red Boat stuff next time I'm at the Asian market.

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Lilly's has the best fish sauce I've tasted by a long shot

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These aren’t homemade fish sauces. It’s fish sauce from a bottle like OP pictured, mix with sugar and red pepper and sometimes other items.

Nuoc mam = fish sauce
Nuoc Cham = the sauce you’re served that has sugar

Red Boat Nuoc Mam Nhi from Phu Quoc

Touring Red Boat factory

Haven't tried that one, but I also see this on their website, which is listing for three times as much as their 40 N.

50 N and also double aged in Bourbon barrels.

I'm glad I people garnered some interest in this thread. I'd had various fish sauces at restaurants over the years, but when I decided to pull the trigger on my first purchase, I went into the store blind and had no idea what was on the shelves. I went with Three Crabs because I'd either seen it or heard about it before. One day I decided to really research it and I stumbled across the article that I linked to about halfway down the first page, which gave me the idea to taste test with a Vietnamese friend of mine who supplied two of the sauces, and that was an incredible eye opener, tasting the four side by side. In that article the guy absolutely blasted Three Crabs and I didn't think it could be THAT bad. It sure was in comparison. Red Boat 40 N is now my go to brand.