Lard & Fish Sauce

Joined Aug 12, 2000
You could probably substitute peanut oil or some flavorless cooking oil for frying. The flavor will be a little different (less porky), but otherwise similar.

If you substitute fish sauce for soy sauce, the flavor may be quite different. Do you like it that much? Make sure you don't put too much in at first, or it could be too salty, too.
Joined Dec 30, 1999

I am curious as to why you would want to substitute fish sauce for soy sauce or lard for anything else.

I wouldn't recommend substituting the fish sauce for soy. They are not really comparable substitutes. I can't see a reason you would want to unless Katherine said, you really like it that much. Fish sauce, if you have used it yet in your asian cooking, is very potent. A little goes a long way. You might consider using the same amount of soy and if you really want to use fish sauce, add a dash to the marinade before cooking. Are you concerned the light soy you have won't be strong enough as opposed to dark soy?

(According to
Chinese soy sauce comes in light and dark versions. Lite soy sauce has 1/3 less sodium.

Substitutes: tamari (thicker) OR Maggi seasoning OR black bean sauce thinned with water OR kecap manis (much sweeter) OR Worcestershire sauce.

If you just don't like the thought of using lard, keep in mind it is healthier than butter (compare nutrition labels at the grocery store). The only thing I would recommend subsituting is peanut oil, no other oils. First, because the Chinese wouldn't use anything besides peanut oil in a wok, second, the smoking point of peanut oil is the highest meaning you can get it hotter than other oils without burning the oil.
Joined Dec 30, 1999

Most likely redered pork fat. The villagers didn't run to the grocery store for their lard way back when. Newer cookbooks call for peanut oil. Usually the older cookbooks call for lard.

[This message has been edited by cchiu (edited 01-08-2001).]

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