I hate canned broth: it tastes like metal-tastic old-ness. I hate making broth since I'm lazy. This is my compromise. Blowtorching will keep this from stinking too much.
- 1TB Three Crabs fish sauce
- 1C water
Heat the fish sauce in a pot that you don't mind hitting with direct blow torch heat. As it starts to bubble and caramelize, torch the fish sauce so that the stinky gas getting released ignites. You may end up charring the foam that comes up: this is expected and enhances the final product's flavor. Once the fish sauce doesn't smell so bad anymore, add the water and deglaze anything that got caked on. It tastes like umami: if you want to retain some fishiness, blowtorch less. For smokier broth, blow torch the fish sauce like a madman. Beware of the increased sodium.
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