johnmeyer
Master of the Pit
chefjimmyj, thanks for the brand recommendation for fish sauce. A few years ago I had a lot of recipes that called for fish sauce, specifically to intensify meat flavors. However, even in small doses, it corrupted the flavor instead of enhancing it. I've always suspected that the problem was that I used 2nd-rate stuff (I just pulled a random bottle off the shelf in an Asian market). I'll try some Golden Boy and see if it works better.