Food & Wine (August 2012)
The latest issue of Food & Wine has a little feature in the front, presented not as a recipe, but as a little tidbit, about how to make a traditional fish sauce. It goes something like this: Pack anchovies in a barrel, let them sit in the sun for a year, and voila! Fish sauce! (Don't worry, neighbors, we're not about to start fish sauce production in the backyard.)
We suspect that we've already lost a good portion of readers with this headline, due to the presence of the dreaded anchovy in the recipe title.
Are you team anchovy, or do you flee in horror at the mere sound of their name?
If you're the latter, we think you should buck up and give this recipe a go. Here's why.