Okay, so it really isn’t a secret . . . if you’ve heard of it so I will share my knowledge of it with you.
The greatest addition to my culinary endeavors has now become a staple in my cupboard. It is called fish sauce. I don’t, however, use just any fish sauce as through use and research have discovered the best one around is called Red Boat Fish Sauce.
It is an interesting addition to just about any savory dish as you don’t so much taste a difference but ‘sense’ an added level to the meal. The best price I’ve found is on Amazon where it still seems a bit pricy BUT you only use a few drops to taste and a bottle lasts a long time. The best one, to my taste, comes from Viet Nam and the ingredients are only anchovy and sea salt. Take a word of advice, if you decide to try it, don’t smell it until you have used it the first time because . . . Well, consider, it is pretty fermented fish and . . .
A quarter of a teaspoon added to spaghetti sauce actually makes you wonder how you managed with spaghetti sauce up to that moment. I’ve used a few drops in regular vegetable noodle soup and always add a bit to any rubs I put on meats to be roasted.
Anyway, I thought I would share what secret sauce I depend on to make my own secret sauces!