Vietnamese fish sauce adds worlds of flavor to dishes

03/21/2007 | Seattle Times, The

Fish sauce from Vietnam's Phu Quoc island is highly regarded in culinary circles for its sour, salty and curiously fishy flavors. The sauce is produced using hand-made wooden vats that ferment fresh anchovies and sea salt for one year before harvesting.

View Full Article in:

Seattle Times, The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Adjunct Instructor - Ancient Foods in the Modern World
The Culinary Institute of America
San Antonio, TX
Adjunct Instructor - Menu Development
The Culinary Institute of America
San Antonio, TX
Staff Assistant, Executive Sous Chef
University of Massachusetts Amherst
Amherst, MA
Culinary Arts Chef Instructor
The Culinary Institute of America
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations