What are some ways that you use fish sauce?

Caesar salad dressing. I use it in place of anchovies.

Beef stew
Bouillabaise
Etc...

I put a little bit in pretty much everything - just don't put too much.

I use this recipe for a Thai omelette and I really like it

LINK

Colatura, from Amalfi is pretty good too.. same stuff, just comes from Italy. I use it in sausage and peppers with pasta. It's also good in Pasta when your protein is Salmon.. pulls it all together.

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3:45 am to Powerman I have to narrow it down? For those looking into purchasing fish sauce for the first time, I implore you to pick up Red Boat brand. I've tried many side by side and Red Boat is the sh*t. I've never seen it at usual grocery stores, but Asian grocers will surely have it. Trust me on this one.

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I too have tried different brands and had heard Red Boat was really good but had never seen it even in the Asian markets I go to. Making kimchi this weekend so I stopped by a few Asian markets looking for it. It’s not cheap in comparison to many other brands (9.59) but man o man this is a completely different animal!!!

So you guys have me confused, hopefully someone has some guidance...

This is what I use, actually has fish in it, smells like vomit, tastes good (in a few Thai dishes I’ve made). I just press down the fish to get to the liquid, it’s like a grayish brown color. Looks nothing like the picture of red boat. Is this the same type of ingredient? I haven’t seen red boat or anything like it at my local Asian market. Everything has fish in it.

The "N" level refers to how many grams of nitrogen there is a liter. Think of it like the octane number for gasoline. The higher the “N°”, the more full-bodied it is. The highest quality fish sauces are labeled as high as 50g/L. The numbers (and the gradient of the sauce) decreases as it becomes more diluted with sea water, ranging from 40, 30, 20 and finally 15g/L.

That sauce you are using is a lower-quality, it's unfiltered/ungraded, and uses a different type of fish (gourami). The Red Boat includes only two ingredients, black anchovies and sea salt.

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hat sauce you are using is a lower-quality, it's unfiltered/ungraded, and uses a different type of fish (gourami). The Red Boat includes only two ingredients, black anchovies and sea salt.

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Thanks for the info. Is that why is smells like vomit? Or is that just the characteristics of this stuff?

My rule of thumb is that I'll try it in anything that I'd put Worcestershire sauce in. Rotten fish sauces substitute for each other well.

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It should have a pungent, fishy odor. Not sure I'd describe it as vomit, but it's strong.

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This is true. If you drop a bottle of it in the kitchen and it shatters, you might have to move.