With the sound of the bell it’s time for Round II of Fish Sauce Face Off. Which Fish Sauce will take home the championship belt and which will be forced out of the ring in defeat? Today we will be forcing the opponents to fight it out on a Southeast Asian battleground. Three Crabs Brand definitely has a home-ring advantage. Many people who find fish sauce too strong and overpowering make the mistake of assuming that it is meant to be eaten alone and not as an ingredient used in other dishes. This aspect of fish sauce is perhaps best illustrated in the dipping sauce known as Sweet Fish Sauce (Tuk Trei P’aem), a Cambodian sauce that uses water, sugar, and citrus to dilute the intense flavor of fish sauce while also playing to its salty, pungent strengths as a flavor enhancer. But, sweet fish sauce is a dip, not a stand-alone dish. So, what do we serve with it? How about some Summer Rolls (Fresh Spring Rolls)

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LINKS TO INGREDIENTS & EQUIPMENT**
Three Crabs Brand Fish Sauce [ Ссылка ]
Colatura Di Alici (garum) [ Ссылка ]
Rice Paper [ Ссылка ]

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ORIGINAL RECIPE
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INGREDIENTS
1/4 cup of Water
1/4 cup of Sugar
1/3 cup of fresh Lime juice, approx 2 lime
1/3 cup Fish Sauce
1-2 Bird’s Eye or Thai Chile Peppers, chopped (optional)
1-2 Garlic Cloves, chopped (optional)

METHOD
Combine Water, Sugar and Lime juice in a small pot.
Heat on the stove, set to medium, stirring to allow the sugar to dissolve.
Once dissolved, remove from heat and allow to cool.
Add Fish Sauce and stir to combine
Spoon out into a small dish for dipping, top with Chile Peppers and Garlic

REFERENCES
Londo, Jason P., et al. "Phylogeography of Asian wild rice, Oryza rufipogon, reveals multiple independent

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