A guide purporting to be an encyclopaedia of Asian ingredients. Under fish sauce, it recommends the Tiparos and Squid brands as being the best ones. Maybe, if you’re doing Thai cooking? They’re both Thai fish sauces, and for Vietnamese dishes I have to admit I’ve never found them to be much use (the book doesn’t go into the fact that there are huge regional variations on fish sauces, which is odd because it specifies this for soy sauces…).
Bonus points: under “typical dishes”, it lists “larb (Vietnam, Thailand)”. I have no idea about Thailand, but larb sure as heck isn’t a typical Vietnamese dish (in fact, I had to look it up on the Internet, and Wikipedia tends to suggest it’s a Lao dish. Way to go on mixing up all the countries of the Indochinese peninsula, guys).
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