Thai Beef Salad with Fish Sauce
Asian fish sauce, called nuoc mam in Vietnam, and nam pla in Thailand, is the water, or juice, in the flesh of fish, extracted in the process of prolonged salting and fermentation. Most often, the fish used are anchovies, as they are plentiful in the waters off the coast of Thailand. In Thai and Vietnamese cooking, fish sauce plays a similar role to that of soy sauce in Chinese and Japanese cooking, to add saltiness to the dish.
The quality and taste of fish sauces vary widely, and I experimented with many before I found the one that gave me the flavor most like the food I love in restaurants.
Now I’m strictly a Three Crabs brand girl. Three Crabs is a bit different from other fish sauces available in my Asian supermarket, because it contains fructose, which makes it sweeter and also smoother than the naturally processed brands. To me, all that matters is that, unlike many other brands I sampled, this one makes nuoc cham, the condiment and dipping sauce used for salad rolls and noodle salads, that tastes most like the sauce I’m accustomed to eating in Thai and Vietnamese restaurants.
Made from fermented fish, nam pla keeps for months at room temperature in your pantry. I’ve only seen it sold in a 24-ounce bottle, with a distinctive pink label. Shake it a bit before using it in stir fried fish with black bean sauce, Thai fish cakes, grilled red snapper with lemongrass and chili, ginger-lime dipping sauce, or rice noodles with chicken.
THAI BEEF SALAD Quickly improvised from leftover cooked beef, store-bought broccoli slaw, and a dressing you can make a week in advance. Serves 2-3 as a main dish.