Anybody know a workaround for fish sauce in Thai cuisine?

[Bossy Monkey]

Forgive repost from the Lounge when I couldn't find the Cooking group. Back when I cooked Thai, the only problem was that Thai fish sauce was so stinky that I couldn't actually eat the food when it was done. It isn't stinky in the food, it's delicious, but still I can't help but think that there ought to be a viable substitute, especially since it mainly just contributes saltiness. Any thoughts?

[Stinky The Clown]

1. I'm sure there are many smarter than me on ths point

Since Asian food in general isn't my strong suit, I don't know what to suggest. But you kinda answered your own question ...... it tastes fine when it is in the dish you're making.

Maybe have someone else add t while you go take a break and watch Fox Newz or something else unpleasant. The you won't mind the fish sauce?

[Bossy Monkey]

2. It also suffuses the kitchen for the next week

so that's not really a winning solution, but I appreciate the suggestion nevertheless.

[livetohike]

3. I leave it out and use soy sauce instead

It won't be authentic, but it's a good substitute.

[ernstbass]

4. I simply omit it

because I can't stand it by itself - don't mind it so much if it's just an ingredient in a bottled thai chili sauce though. I also just found reduced calorie coconut milk and I can't tell any difference at all

[mike_c]

5. GOOD GAWD-- don't omit the fish sauce!!!!

Excuse my vehemence but good fish sauce is absolutely essential to most thai and vietnamese cuisine. If you find it too stinky, you're almost certainly not using good quality fish sauce, or your fish sauce is old. First rule of fish sauce: NEVER buy a fish sauce that isn't labeled "nuoc mam" or "nam pla." I use Three Crabs Brand, distributed by the Viet Huong Fishsauce Company. When fresh, it is a pale amber color and has only a slight pungency. Poor quality fish sauce is vile, but the good stuff is sublime.

The second rule is that fish sauce becomes stronger as it ages, so if you don't use it up fast, or if you just want to keep it mild, refrigerate it after opening, or even repackage it in smaller containers and freeze it. You can also simply use less in any given recipe as it becomes more pungent.

Here's a SE asian condiment that I make at least once every week-- I go through this stuff by the gallon:

6-10 thai "bird's eye" chilis (red, green, or mixed), thinly sliced or finely minced-- a spoonful of chili paste will do in a pinch, but NOTHING is as good as the fresh chilis, which freeze well, BTW, so I just take a few from the freezer whenever I make this.
1/2 cup distilled white vinegar
2-4 Tbsp nuoc mam or other top quality fish sauce

Mix the ingredients in a bowl and allow to rest for 20 minutes before serving. Use as a dip for meats, spooned over fish, etc. I add it to salads, sprinkle a little on veggies, and in lots of other ways.

on edit here's my workaday kitchen fish sauce:

[demnan]

6. I agree

Yes if you were to drink it it wouldn't taste good, but I've never had a bad experience cooking with it. I especially love it with pork.