OK, I’m not pulling up stakes (steaks?) just yet. I’ve still got stories to tell…
Went to My Thanh for lunch today, my favorite Vietnamese in Memphis. I’ve been asking for a lesson in making the sweet sauce that goes over the bun, the noodles with meat and veggies. Those recipes are usually closely held secrets, but I managed to draw out the basic ingredients, if not the exact proportions.
The cook/owner said she prefers Squid brand fish sauce. She cooks that with sugar, vinegar and then when it cools, she adds chopped garlic and chili sauce. How much sugar? Fifty pounds, she said. Really? 5-0 pounds???? Yes, for a case of fish sauce. Still, 50??
I’m not convinced. It’s going to be one of those things that requires some experimeting… I’ll let you know how it turns out. One thing that she was adamant about… it will surely stink up the place. She cooks it outside!
The fried chicken reference has to do with a story I’m working on for next weeks’ food section. I tried for the first time the hot wings at Soul Fish Cafe on Cooper. Smoked first, then fried and sauced. Freaking brilliant!! I love that place.
Let's eat
Responses to “Fish sauce and fried chicken and other delicious lessons”
December 7th, 2006 at 11:25 am
Sad news about My Thanh … they want to sell the place! They’ve been shopping it around. No serious takers right now. They want to move to Houston to be closer to family. Nice family and fantastic food … try the eggplant special!!!
December 7th, 2006 at 11:55 am
I’m right there with ya on Soul Fish cafe. I absolutely cannot/do not/will not eat mayo or mustard in any sort of clever disguise as a condiment. Much to my delight, they offer a smoked chicken poboy that comes without either. The chicken is so flavorful and juicy that even my condiment loving friends agree that it’s perfect as is.
December 7th, 2006 at 4:34 pm
My boss knew I’d been really wanting some fish so the other day she brought me back a plate from Soul Fish. Great fish, fries, hushpuppies, and tartar sauce. I’m a believer.
December 8th, 2006 at 11:07 am
I just have to say that I’m going to miss having a food writer in town that says “freaking brilliant.”
December 11th, 2006 at 10:20 am
Point to ponder: how do they smoke the chicken wings, then fry them, without drying the heck out of them?! That must be some powerful sauce! Do they brine them first? I’m really going to miss the “freaking brilliant” commentary too 
Looks like John said his good-byes in today’s column - do you have a definite departure date yet?
5 comment.