My Vietnamese grandma, Ah Ma, put fish sauce in everything -not only in her Pho -broth or dip -saucen. After grew up during the French colonial rule in Hanoi, Vietnam, she mixed fish sauce with unsalted butter and slather via a baguette. For them, fish sauce was not limited to hearty dishes; It was a universal flavor enhancer.
A few years ago when I called her (she lived in Montreal at the time, and I lived in Brooklyn), I told her, I mixed Miso and soy sauce in my cookie dough. She replied: “Next time try to add some fish sauce.”
I trusted her-da you the best cook and baker that I knew and my next amount of not everyday chocolate biscuits was a pleasant surprise. They were so good that I developed a recipe for fish sauce chocolate biscuits for my upcoming cookbook. 108 Asian cookies! (I also add bourbon, but that’s a different story!)
How to add cookies fish sauce
If you are already using salted butter or add salt, miso or soy sauce to your biscuit dough to separate the sweetness, why not add a splash of fish sauce? The same will cause the other hearty ingredients to balance the cloud of clouds of granulated and brown sugar and add a pleasant Umami that hits your taste buds exactly correctly without being overwhelming. The chocolate in the cookies also seems brighter when the cookies are less sweet, especially with half -sweet and dark chocolate chips.
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They will not be annoyed for those who are worried, they are not annoyed. Once baked, the fishy grades become more subtle and round. However, I have to warn you that the fish sauce aroma and the aroma develop and become more striking when saving the cookies overnight.
If you are on the fence or for the first time add a hearty not to your chocolate biscuits as salt, start with half (and up to a) tablespoon of fish sauce for every batch of 12 large cookies.
The best time to add it is after the cream of butter and sugar, exactly when you mix the eggs and add flour and other dry ingredients. In this way, the fish sauce mixes seamlessly into the dough.
If you are already a fish sauce fan like my friends who have tried these cookies, you may want to add more than less.
Tips for adding fish sauce to baked goods
If you need a recommendation which fish sauce brand should be used, you can really not go wrong Three crabs. It is the brand that my Vietnamese aunts use and the one that was the longest in my kitchen. It has a mild sweetness that reminds me of fresh seafood and layered Umami notes that mix in desserts.
After trying to add fish sauce to your cookies, use it in other dessert applications. Some ideas are the creation of a not too sweet caramel for your latt, the use of frosting or integration into the chocolate cake dough.
So the next time you bake chocolate biscuits, think of me and my Ah ma. Fish sauce in biscuits may sound chaotic, but trust the process. Bake them, share them and let them all in the secret. It is worth sharing – and even passing on.
