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Posted: 1/25/2014 2:51:08 PM EDT
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? 
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Posted: 1/25/2014 2:52:20 PM EDT
[#1]
Quoted:
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? Oh that stuff, I mix it with butter and lather my asshole |
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Posted: 1/25/2014 2:53:23 PM EDT
[#2]
everything
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Posted: 1/25/2014 2:53:49 PM EDT
[#3]
You can put that shit on anything.
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Posted: 1/25/2014 2:54:11 PM EDT
[#4]
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.
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Posted: 1/25/2014 2:55:24 PM EDT
[#5]
Lube...
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Posted: 1/25/2014 2:55:57 PM EDT
[#6]
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. |
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Posted: 1/25/2014 2:56:53 PM EDT
[#7]
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.. |
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Posted: 1/25/2014 2:57:53 PM EDT
[#8]
Eggs and hash mostly (breakfast), alternate with Tabasco.
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Posted: 1/25/2014 2:58:53 PM EDT
[#9]
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.
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Posted: 1/25/2014 2:59:42 PM EDT
[#10]
Quote HistoryQuoted:
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.. I didn't realize that Sriracha was the name of the sauce and not the manufacturer brand name. Corrected. 
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Posted: 1/25/2014 3:06:59 PM EDT
[#11]
The flavor mixes perfectly with evoo on many Mediterranean dishes.
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Posted: 1/25/2014 3:07:29 PM EDT
[#12]
Two big ol spoonfuls in the ramen noodles, then eat 'em.
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Posted: 1/25/2014 3:13:52 PM EDT
[#13]
On com tam
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Posted: 1/25/2014 3:19:06 PM EDT
[#14]
Haven't had the chili garlic stuff yet, but I use the rooster sauce on almost everything
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Posted: 1/25/2014 3:23:11 PM EDT
[#15]
I mix it with a little bit of soy sauce and use it as a dipping sauce or poured over rice
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Posted: 1/25/2014 3:26:33 PM EDT
[#16]
Quote HistoryQuoted:
Haven't had the chili garlic stuff yet, but I use the rooster sauce on almost everything I can take or leave sriracha, but the chili garlic jars have a dedicated shelf. |
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Posted: 1/25/2014 3:30:49 PM EDT
[#17]
I must find this! |
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Posted: 1/25/2014 3:31:31 PM EDT
[#18]
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 |
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Posted: 1/25/2014 3:32:05 PM EDT
[#19]
Been curious about that stuff for a long time, now I am gonna have to get some
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Posted: 1/25/2014 3:33:50 PM EDT
[#20]
Quote HistoryQuoted:
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  
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Posted: 1/25/2014 3:34:33 PM EDT
[#21]
I've mixed it in with pasta sauce and also poured it onto nachos.
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Posted: 1/25/2014 3:34:54 PM EDT
[#22]
It's like sriracha, but better and actually tasty.
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Posted: 1/25/2014 3:35:20 PM EDT
[#23]
Quote HistoryQuoted:
Great w/ stir fry. or make some home made Nuoc Mam Aloha, Mark PS....try dropping a bit into your Pho. Quote HistoryQuoted:
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! |
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Posted: 1/25/2014 3:58:29 PM EDT
[#24]
Ha. That's what I was thinking.
Quote HistoryQuote HistoryQuoted:
Quoted:
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 |
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Posted: 1/25/2014 4:24:07 PM EDT
[#25]
Quote HistoryQuoted:
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 |
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Posted: 1/25/2014 4:27:52 PM EDT
[#26]
Great stuff!
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Posted: 1/25/2014 4:28:37 PM EDT
[#27]
Quote HistoryQuoted:
everything +1 |
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Posted: 1/25/2014 4:28:57 PM EDT
[#28]
Quote HistoryQuoted:
Lube... -1 ok, not everything |
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Posted: 1/25/2014 4:32:18 PM EDT
[#29]
Quote HistoryQuoted:
-1 ok, not everything Quote HistoryQuoted:
Quoted:
Lube... -1 ok, not everything Well, hell, FPGNWI. FirstPostGetsNailedWithIt |
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Posted: 1/25/2014 4:32:22 PM EDT
[#30]
Quote HistoryQuoted:
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. Quote HistoryQuoted:
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? |
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Posted: 1/25/2014 4:35:56 PM EDT
[#31]
Anything! I use it in conjunction with Sriracha.
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Posted: 1/25/2014 4:36:02 PM EDT
[#32]
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.
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Posted: 1/25/2014 4:42:16 PM EDT
[#33]
Quote HistoryQuoted:
What do you usually use this sauce on? Fish, beef, chicken? 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. |
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Posted: 1/25/2014 5:15:17 PM EDT
[#34]
Quote HistoryQuoted:
Been curious about that stuff for a long time, now I am gonna have to get some Yup. |
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Posted: 1/25/2014 5:20:09 PM EDT
[#35]
Quote HistoryQuoted:
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 Quote HistoryQuoted:
Quoted:
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. 
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Posted: 1/25/2014 5:23:03 PM EDT
[#36]
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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