Fish Sauce

Ratio:

1 sugar

1 vinegar 

1 fish sauce

2 water

Then add peppers and garlic as you please

(Recently I’ve been using 2 parts fish sauce for more salty goodness)

Fish Sauce for Green/Under ripe mango

Use regular ratio: 1:1:1:2

But add much more sugar. There should be a nice layer of sugar at the bottom of the dish, the goal is not to dissolve it all.

If I had to guess I would say use 3-4 parts sugar to

1 vinegar: 1-2 fish sauce: 2 water

Fish Sauce for Banh Beo

⅓ + ¼ cup of sugar

4 cups of water

Warm on the stove but don’t boil

Add ½ cup of fish sauce

Take off the heat

Cut a jalapeño and add it and slices of garlic if it please you

Fish Sauce with Lime

Ingredients:

4 Tbsp. of fish sauce

3 Tbsp. of sugar

2 Tbsp. of lime juice and pulp

2 cloves of garlic

½ cup of water

Instructions:

Mix fish sauce and sugar first to dissolve the sugar.

Add lime juice and pulp (might help to mash in a mortar and pestle and mix the fish sauce in there)

Add two crushed cloves or garlic

Then add ½ cup of water to dilute

Tomato Garlic Fish Sauce

(To bake with or pour on top of Salmon)

Ingredients:

1 large tomato

1 clove of garlic

½  white/sweet onion

1 tsp of sugar

1 Tbsp of fish sauce 

Some black pepper

Instructions:

Wash your tomato, obviously. And clearly you should peel your onion.

Since your tomato into large wedges and then into slices. Slice garlic. Cut the onion into slices.

Put some olive oil in a pan and put on high. Once the oil is somewhat warm, add the garlic. Then shortly add the tomato. Cook it down for a bit. Add the sugar and let it dissolve into the tomato. Then add the fish sauce. Taste to see if you are happy with it then add the onions if you are. Add the black pepper at the end.

More ideas:

Make for shrimp with greens like watercress, cook it in the sauce even