Into the Vietnamese Kitchen

2 ideas

1. Substitution judged by function, not identity

   When an original ingredient is unavailable, pick the replacement by the role it played in the dish (acidity, crunch, sweetness, starch body, aroma) rather than by name or appearance. Then record what the substitute cannot reproduce, so the cook knows exactly which part of the dish has been lost instead of assuming the adaptation is complete.

2. Fish sauce as seasoning infrastructure

   In Vietnamese cooking, fish sauce is the base layer of salt and savory depth that most dishes are built on, not an occasional ingredient. Seeing it this way explains why dipping sauces, marinades, and broths feel coherent across a meal, and why the quality of this one ingredient has an outsized effect on the whole cuisine.

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