When I first started writing Fish Sauce, my first reaction was a mix of sadness and disgust.
My friend Nicki and I were both working at restaurants, and we had a little piece of the sauce to serve in each restaurant.
Nicki was working at a restaurant and we made some sort of salad for her.
My wife, Ann, and I had an actual recipe for the sauce and it was our favorite sauce ever.
My mom, on the other hand, was working a few restaurants in New York City and we were still trying to get the sauce into her restaurant.
She also loved her fish sauce, and had a recipe for it.
After I’d tried it at least a couple times, we decided to create our own version.
And we ended up writing it.
It’s a story about how we came up with our own sauce recipe and how that recipe led to the evolution of the fish sauce we know today.
What We Learned: How the Original Fish Sauce was Made and what it meant to generations of restaurant chefs and chefs who would make their own versions of this sauce.
What It Takes to Create a Fish Sauce: We started with a simple recipe that involved two ingredients: a sweet and salty fish sauce and some sort the fish.
The sweet and salt are the main ingredients and they add flavor and complexity to the sauce.
It was also important that we had some sort to go with the fish, and so we found a fish that was really popular and that we could get the fish to cook in the sauce instead of in the actual fish.
For years we kept our recipes simple, but we made changes over time.
We changed the salt from salt to vinegar to keep the flavor from being overpowered by the fish itself.
And when we added fish to the recipe, we also made a small change to the salt in the vinegar.
The result is a sauce that tastes and tastes great.
What Makes It Different: We also added a little bit of our own flavor to it, like using the fish as the base to help with the heat of the seafood.
The vinegar is also used to help flavor the fish in the fish mixture.
What Does It Taste Like?
In this post, we’re going to look at the basic ingredients of the recipe.
But first, I wanted to talk about what the fish is.
We like to think of it as a combination of the shrimp and crab.
It has a nice texture, it’s salty, and it’s slightly sweet.
But it’s also really good at having a strong flavor.
When you make your own fish sauce you can use any type of fish.
If you want to make a fish sauce with some fish from the Atlantic, you can make a lot of different types of fish, including king mackerel, king mackelfish, and other kinds of fish that we can’t find at our local fish market.
We’re also going to use the fish we’ve made in the recipe to create a different kind of fish sauce that can be used with other types of seafood.
It takes about 1/4 cup of salt to make the sauce, so if you’re using a lot more than that, you might need to reduce the amount of salt in your recipe to make it easier on the body and on the taste buds.
You can also add a little vinegar to help add some more sweetness.
This is a good recipe for those who prefer a lighter fish sauce or a more tangy flavor.
What To Try: You can use the recipe for this recipe with any type or type of seafood that you want.
If your fish is a popular, hard-to-find fish, you could add more salt to get more flavor.
If it’s a hard-tasting fish, or if you want something that’s a little more flavorful, you may want to add a bit of vinegar to get a little extra sweetness.
If this is your first time making a fish-based sauce, I hope you’re a little apprehensive.
If so, you’re not alone.
When we started this recipe, it was the only fish sauce recipe on the market.
And it took a while to catch on.
Now, I can’t say it’s easy.
I can say it takes some trial and error to get your fish sauce right.
I’ve heard stories of people who tried their first batch of fish-fish sauce and then decided to go back to using their favorite brand.
Or they’re not sure what kind of flavor they’re getting out of it.
And some people don’t like to use any kind of salt.
That’s okay, too.
There are a lot out there that will help you get the right fish flavor.
We hope this helps you make the most of your own recipe. Enjoy!