Key Takeaways
- Adding fish sauce to beef pot brings the wealth of the meat and the bump of the Umami.
- Stir in the fish sauce 30 minutes before the stew is completed.
- Be out with a little sugar.
Do you know that a sais quoi punch from Umami you get you when Pho -broth hits your tongue? It doesn’t just come from the beef bones; It comes from the fish sauce into the broth. Fish sauce is a staple in Vietnamese and Southeast Asian cuisine, and I use it to give everything from tofu to seafood to beef to salads, such as my favorite -Papaya salads.
Vietnamese cuisine has many French influences due to seven decades of colonization. Beef pot such as Boeuf Bourguignon and Pot-Au-Feu are classic French dishes. So it is no surprise for me that the Vietnamese also have a beef intake dish. It’s called Bò Kho and my family and I often enjoy rice noodles or rice. While Bò KHO is sometimes spicy, thanks to the splash of fish sauce, it is almost always Umami.
The fish sauce will upgrade every beef pot, bring out the wealth of the beef and balance all other flavors with a satisfactory kick from Umami, similar to a great bowl with homemade pho.
How to add fish sauce to beef pot
As a award -winning Vietnamese cookbook author and food journalist, I encourage you to add your favorite recipe for beef topfish sauce fish sauce. For example, we take this simple recipe for beef pot. Since the fish sauce is quite salty in the unforgettable accident, I recommend that you reduce the salt by half in the recipe. Then mix two tablespoons of fish sauce in the broth for 20 to 30 minutes before stopping the stew.
If you are new to using fish sauce, start with a smaller amount (a tablespoon) and try the stew before adding more. In this way you can set the taste and make sure that the dish does not overwhelm it.
By adding the fish sauce about half an hour before the stew, the taste can develop, merge and improve the depth of the stew without overwhelming the other flavors. I follow this rule when I create my Instant Pot Pho and at the beginning of the cooking process fish sauce in the broth.
If you add fish sauce at the end of the cooking, its sharpness can be too pronounced. You want your beef pot taste and smell like a meaty dish and not for a seafood dish. While I love fish sauce in everything, including my cookies and desserts, my Filipino-Taiwanese man is far too strong when it is added at the end of the cooking.
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Tips for adding fish sauce to beef pot
In order to further compensate for the aromas of your beef pot, I recommend adding a little sugar into the bowl when using fish sauce. For example, I always add stone sugar to my Pho-broth: a quarter cup cup of rock sugar in half the cup of fish sauce. In addition to a tablespoon of sugar, add about a tablespoon of sugar into the broth.
In the footsteps of my Vietnamese grandma and my aunts, I only use three crab branded fishing sauce, but also other brands.
