Here’s something that came up yesterday while I was on my radio show, "Everyday Food." Would an ingredient like fish sauce (which is known in Thailand as nam bplah) be a deal breaker if you saw it in a recipe?
It all started because I discussed putting together a pantry of everyday Asian ingredients. One listener called and said she kept fish sauce in her pantry. I do too, but we’ve never used it in Everyday Food (the magazine that I edit). So I asked the listeners, and you responded. The yea outweighed the nay, with some people saying they’d already tried fish sauce and others saying they’re willing to taste it.
Okay, fish sauce does smell bad (but only when it’s in the bottle -- cooked, it’s fine), but if you’ve had Thai or Vietnamese dishes, chances are you’ve tasted it. So, what do you think -- yea or nay?
Also, read more about recipe deal breakers.
Sandy Gluck is the food editor of Everyday Food and hosts a namesake radio show on Sirius channel 112.