Twist open a bottle of fish sauce and take a deep whiff. There's no denying the funkiness of this condiment. As a staple of southeast Asian cooking, it's perhaps the best example of the transformative properties of umami. And now, fish sauce has begun infiltrating the cooking repertoires of even western-trained chefs learning to embrace the funk.
Veronica Meewes is an Austin-based journalist, food writer and author of The Fish Sauce Cookbook: 50 Umami-Packed Recipes from Around the Globe.
We've got a recipe from her book for Buddha's Hand Sundae on the Good Food blog.
Music: "So Good" by Valerius