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Posted: 1/25/2014 2:51:08 PM EDT
[Last Edit: 1/25/2014 3:02:09 PM EDT by Laramie]
I'm almost embarrassed to admit I've never had this stuff.  I bought a jar today.  

What do you guys use it in, on?



Link Posted: 1/25/2014 2:52:20 PM EDT
[Last Edit: 1/25/2014 3:09:29 PM EDT by Smitro]
Originally Posted By Laramie:
I'm almost embarrassed to admit I've never had this stuff.  I bought a jar today.  

What do you guys use it in, on?
View Quote


Oh that stuff, I mix it with butter and lather my asshole
Link Posted: 1/25/2014 2:53:23 PM EDT
everything
Link Posted: 1/25/2014 2:53:49 PM EDT
You can put that shit on anything.
Link Posted: 1/25/2014 2:54:11 PM EDT
I must be the one guy in the world who has never been able to make himself like that stuff.  The one thing I like siracha on is these things...which are FANTASTIC..especially since I pretty much found them by accident one day.

Link Posted: 1/25/2014 2:55:24 PM EDT
Lube...
Link Posted: 1/25/2014 2:55:57 PM EDT
[Last Edit: 1/25/2014 4:28:12 PM EDT by ma96782]
Great w/ stir fry.

or make some home made Nuoc Mam

Nuoc Mam Sauce (my variation of what I found on the internet)

Ingredients:
1 3/4 cups water
8 tablespoons rice vinegar
8 tablespoons sugar
2 tablespoons garlic, finely chopped
1 1/2 tablespoons chili garlic sauce
9 tablespoons fish sauce

Optional, add lime juice to taste

Prep Time:
5 mins

Directions:
Boil water with vinegar and sugar; allow the sugar to melt. Remove from the stove and let it cool a bit. Then, add all of the other ingredients. When fully cooled, place into a quart size jar. Shake before using and store leftovers in the refrigerator.


View Quote


Aloha, Mark

PS....try dropping a bit of the Chili Garlic Sauce into your Pho.

Link Posted: 1/25/2014 2:56:53 PM EDT
You mean Huy Fong chili garlic?

I put it in ramen noodles, on rice, on hummus (about to have this right now), on Chinese food, in grits, on a sandwich, on a hot dog, pizza, etc..
Link Posted: 1/25/2014 2:57:53 PM EDT
Eggs and hash mostly (breakfast), alternate with Tabasco.
Link Posted: 1/25/2014 2:58:53 PM EDT
[Last Edit: 1/25/2014 2:59:24 PM EDT by ED_P]
Same stuff I would use Frank's Red Hot on.  I like both and use them interchangeably, giving Frank's a slight edge in taste.
Link Posted: 1/25/2014 2:59:42 PM EDT
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By sizzler:
You mean Huy Fong chili garlic?

I put it in ramen noodles, on rice, on hummus (about to have this right now), on Chinese food, in grits, on a sandwich, on a hot dog, pizza, etc..
View Quote



I didn't realize that Sriracha was the name of the sauce and not the manufacturer brand name.  Corrected.  
Link Posted: 1/25/2014 3:06:59 PM EDT
The flavor mixes perfectly with evoo on many Mediterranean dishes.
Link Posted: 1/25/2014 3:07:29 PM EDT
Two big ol spoonfuls in the ramen noodles, then eat 'em.
Link Posted: 1/25/2014 3:13:52 PM EDT
On com tam


Link Posted: 1/25/2014 3:19:06 PM EDT
Haven't had the chili garlic stuff yet, but I use the rooster sauce on almost everything
Link Posted: 1/25/2014 3:23:11 PM EDT
I mix it with a little bit of soy sauce and use it as a dipping sauce or poured over rice
Link Posted: 1/25/2014 3:26:33 PM EDT
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By M1911A15:
Haven't had the chili garlic stuff yet, but I use the rooster sauce on almost everything
View Quote


I can take or leave sriracha, but the chili garlic jars have a dedicated shelf.
Link Posted: 1/25/2014 3:30:49 PM EDT


I must find this!
Link Posted: 1/25/2014 3:31:31 PM EDT
[Last Edit: 1/25/2014 3:52:32 PM EDT by ma96782]
FYI the beginners guide........

Sriracha Sauce AKA: Cock Sauce


Chili Garlic Sauce


And, Chiu Chow Chili Oil (mix well before use)


All of them taste great with Pho.  I prefer Chiu Chow Chili Oil in my Pho.  I use a 50/50 mix of Sriracha and Hoisin Sauce (plum sauce) to dip my meat into or it could also be added to your soup.

You'll find all of these sauces available on your table at a good VN Pho restaurant.

Aloha, Mark
Link Posted: 1/25/2014 3:32:05 PM EDT
Been curious about that stuff for a long time, now I am gonna have to get some
Link Posted: 1/25/2014 3:33:50 PM EDT
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By ma96782:
FYI the beginners guide........

Sriracha Sauce AKA: Cock Sauce
http://i813.photobucket.com/albums/zz55/ma96782/Food/EssentialsforVNandChineseCooks001.jpg

Chili Garlic Sauce
http://i813.photobucket.com/albums/zz55/ma96782/Food/EssentialsforVNandChineseCooks002.jpg

And, Chiu Chow Chili Oil (mix well before use)
http://i813.photobucket.com/albums/zz55/ma96782/Food/EssentialsforVNandChineseCooks003.jpg

All of them taste great with Pho.  I prefer Chiu Chow Chili Oil in my Pho.  I use a 50/50 mix of Sriracha and Hoisin Sauce (plum sauce) to dip my meat into or it could also be added to your soup.

You'll find all of these sauces available on your table at a good VN Pho restaurant.

Aloha, Mark
View Quote


Link Posted: 1/25/2014 3:34:33 PM EDT
I've mixed it in with pasta sauce and also poured it onto nachos.
Link Posted: 1/25/2014 3:34:54 PM EDT
It's like sriracha, but better and actually tasty.
Link Posted: 1/25/2014 3:35:20 PM EDT
[Last Edit: 1/25/2014 3:37:49 PM EDT by 12a10]
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By ma96782:
Great w/ stir fry.

or make some home made Nuoc Mam



Aloha, Mark

PS....try dropping a bit into your Pho.

View Quote View All Quotes
View All Quotes
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By ma96782:
Great w/ stir fry.

or make some home made Nuoc Mam

Nuoc Mam Sauce (my variation of what I found on the internet)

Ingredients:
1 3/4 cups water
8 tablespoons rice vinegar
8 tablespoons sugar
2 tablespoons garlic, finely chopped
1 1/2 tablespoons chili garlic sauce
9 tablespoons fish sauce

Optional, add lime juice to taste

Prep Time:
5 mins

Directions:
Boil water with vinegar and sugar; allow the sugar to melt. Remove from the stove and let it cool a bit. Then, add all of the other ingredients. When fully cooled, place into a quart size jar. Shake before using and store leftovers in the refrigerator.




Aloha, Mark

PS....try dropping a bit into your Pho.



Unless I'm really wrong nouc mam is fish sauce.  Your recipe would be for nuoc mom cham.  Your recipe sounds great!
Link Posted: 1/25/2014 3:58:29 PM EDT
Ha. That's what I was thinking.

Discussion ForumsJump to Quoted PostQuote History
Originally Posted By enthalpy:
Originally Posted By ma96782:
FYI the beginners guide........

Sriracha Sauce AKA: Cock Sauce
http://i813.photobucket.com/albums/zz55/ma96782/Food/EssentialsforVNandChineseCooks001.jpg

Chili Garlic Sauce
http://i813.photobucket.com/albums/zz55/ma96782/Food/EssentialsforVNandChineseCooks002.jpg

And, Chiu Chow Chili Oil (mix well before use)
http://i813.photobucket.com/albums/zz55/ma96782/Food/EssentialsforVNandChineseCooks003.jpg

All of them taste great with Pho.  I prefer Chiu Chow Chili Oil in my Pho.  I use a 50/50 mix of Sriracha and Hoisin Sauce (plum sauce) to dip my meat into or it could also be added to your soup.

You'll find all of these sauces available on your table at a good VN Pho restaurant.

Aloha, Mark


http://3.bp.blogspot.com/-BFLJ7JzceYo/Tx7ysfoQiBI/AAAAAAAAA8I/6F3awDWjIh0/s1600/Lysol-Antibacterial-Kitchen-Cleaner-LSS-_i_LBM61177S.jpg

Link Posted: 1/25/2014 4:24:07 PM EDT
[Last Edit: 1/25/2014 4:34:54 PM EDT by ma96782]
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By 12a10:

Unless I'm really wrong nouc mam is fish sauce.  Your recipe would be for nuoc mom cham.  Your recipe sounds great!
View Quote


Not being a native speaker of the VN language and not knowing the nuances.......I yield to you.  

I don't even know if "Nouc Mam" is the same as  "Nouc Mom" with or without the "Cham."  Or maybe it was a typo?  

So, at any rate......at the VN restaurant I say, "Could I have some Nouc Mam with my pork chops (or other foods)?" and they bring me the sweetened sauce (like the recipie).

Usually, I can find the raw "fish sauce" already on the table among with the other sauces.  That stuff, is very salty.  I use it to soak my green chili pepper slices (Korean word: "Gochu" or "Gochi" when I say it).  Yes, I'm in a VN restaurant but, what can I say.  I eat all kinds of foods.  Another use for it, is to soak those blood squares.

At any rate, for the recipie, I buy Three Crabs Brand fish sauce.  The bottle says: Nouc Mam Nhi.    

Aloha, Mark
Link Posted: 1/25/2014 4:27:52 PM EDT
Great stuff!
Link Posted: 1/25/2014 4:28:37 PM EDT
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By NUJbrown:
everything
View Quote



+1

Link Posted: 1/25/2014 4:28:57 PM EDT
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By dcs12345:
Lube...
View Quote


-1

ok, not everything

Link Posted: 1/25/2014 4:32:18 PM EDT
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By bakelitedonuts:


-1

ok, not everything

View Quote View All Quotes
View All Quotes
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By bakelitedonuts:
Originally Posted By dcs12345:
Lube...


-1

ok, not everything



Well, hell, FPGNWI.

FirstPostGetsNailedWithIt


Link Posted: 1/25/2014 4:32:22 PM EDT
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By ma96782:
Great w/ stir fry.

or make some home made Nuoc Mam



Aloha, Mark

PS....try dropping a bit of the Chili Garlic Sauce into your Pho.

View Quote View All Quotes
View All Quotes
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By ma96782:
Great w/ stir fry.

or make some home made Nuoc Mam

Nuoc Mam Sauce (my variation of what I found on the internet)

Ingredients:
1 3/4 cups water
8 tablespoons rice vinegar
8 tablespoons sugar
2 tablespoons garlic, finely chopped
1 1/2 tablespoons chili garlic sauce
9 tablespoons fish sauce

Optional, add lime juice to taste

Prep Time:
5 mins

Directions:
Boil water with vinegar and sugar; allow the sugar to melt. Remove from the stove and let it cool a bit. Then, add all of the other ingredients. When fully cooled, place into a quart size jar. Shake before using and store leftovers in the refrigerator.




Aloha, Mark

PS....try dropping a bit of the Chili Garlic Sauce into your Pho.




What do you usually use this sauce on?  Fish, beef, chicken?
Link Posted: 1/25/2014 4:35:56 PM EDT
Anything!  I use it in conjunction with Sriracha.
Link Posted: 1/25/2014 4:36:02 PM EDT
Eating some on a tuna sandwich as I type this. Light coat of butter on one side of a hoagie roll, then spread a layer of chili garlic sauce. Add rest of ingredients and eat. Also good on spam sandwiches, eggs, rice and chicken.
Link Posted: 1/25/2014 4:42:16 PM EDT
[Last Edit: 1/25/2014 5:03:11 PM EDT by ma96782]
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By Laramie:

What do you usually use this sauce on?  Fish, beef, chicken?
View Quote


I use my home made Nouc Mam w/all kinds of meats and even fish can be dipped into the sauce before eating.  It's just a matter of taste.  

Next time you're at the VN resturant, order the BBQ pork chops.  Typically, the plate will come with pork chops, a bowl of the sweetened fish sauce, rice, pickeled dikon (Japanese word), sliced carrots, and some lettuce w/sliced cucumbers.  So, beside dipping the pork chops, you could also dip your veggies into it.  JT_26 posted a pic of the pork chop plate.

Usually, that pork chop plate is just delicious.

Aloha, Mark

PS....forgot to mention that the VN also usually serve the sweetened fish sauce w/rice vermicelli noodles mixed with various meats and veggies in a bowl.  Pour the sauce over the mixed goodies.  Sorry but I forgot the name, maybe it was:  Bun Cha?  But anyway.....the name of the dish changes with every variation of added meat or veggies.
Link Posted: 1/25/2014 5:15:17 PM EDT
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By gotuonpaper:
Been curious about that stuff for a long time, now I am gonna have to get some
View Quote

Yup.
Link Posted: 1/25/2014 5:20:09 PM EDT
[Last Edit: 1/25/2014 5:22:41 PM EDT by sizzler]
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By ma96782:


Not being a native speaker of the VN language and not knowing the nuances.......I yield to you.  

I don't even know if "Nouc Mam" is the same as  "Nouc Mom" with or without the "Cham."  Or maybe it was a typo?  

So, at any rate......at the VN restaurant I say, "Could I have some Nouc Mam with my pork chops (or other foods)?" and they bring me the sweetened sauce (like the recipie).

Usually, I can find the raw "fish sauce" already on the table among with the other sauces.  That stuff, is very salty.  I use it to soak my green chili pepper slices (Korean word: "Gochu" or "Gochi" when I say it).  Yes, I'm in a VN restaurant but, what can I say.  I eat all kinds of foods.  Another use for it, is to soak those blood squares.

At any rate, for the recipie, I buy Three Crabs Brand fish sauce.  The bottle says: Nouc Mam Nhi.    

Aloha, Mark
View Quote View All Quotes
View All Quotes
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By ma96782:
Originally Posted By 12a10:

Unless I'm really wrong nouc mam is fish sauce.  Your recipe would be for nuoc mom cham.  Your recipe sounds great!


Not being a native speaker of the VN language and not knowing the nuances.......I yield to you.  

I don't even know if "Nouc Mam" is the same as  "Nouc Mom" with or without the "Cham."  Or maybe it was a typo?  

So, at any rate......at the VN restaurant I say, "Could I have some Nouc Mam with my pork chops (or other foods)?" and they bring me the sweetened sauce (like the recipie).

Usually, I can find the raw "fish sauce" already on the table among with the other sauces.  That stuff, is very salty.  I use it to soak my green chili pepper slices (Korean word: "Gochu" or "Gochi" when I say it).  Yes, I'm in a VN restaurant but, what can I say.  I eat all kinds of foods.  Another use for it, is to soak those blood squares.

At any rate, for the recipie, I buy Three Crabs Brand fish sauce.  The bottle says: Nouc Mam Nhi.    

Aloha, Mark


You should order some Red Boat.

Unfortunately, once you try it you will be spoiled and it might be hard to go back to any lesser fish sauce.

Link Posted: 1/25/2014 5:23:03 PM EDT
scrambled eggs, stir-frys, sausage and ground beef scrambles.  Don't like to over use it and overpower other subtle flavors.

It would be great on real Korean ramyon noodles.  The home-made kind like I used to get in Pusan at the street markets and snack bars.


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