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How Chefs Around America Are Pushing Southeast Asia Fish Sauce to Its Limits

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By Dan Q. Dao, SAVEUR

Growing up Asian in America, fish sauce was a near taboo topic outside of my family. Friends who came to our house would make a face when my parents told them a dish had fermented fish sauce in it, and my brown-bag lunches, with salads dressed in fish sauce “vinaigrette,” were often too smelly for the lunch room.

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