Flying Lion Fish Sauce, 10 oz bottleAdd to cart10oz - $7.29
Flying Lion is the ultra-premium fish sauce manufactured by Three Crabs. It's expensive and many people swear it's worth the high cost. You won't find restaurants spending this much on fish sauce. According to the manufacturer, it has a smooth flavor and pleasant sweetness. It's definitely a superior product that you can use with the confidence of knowing you paid for and received the best.
This is a Vietnamese style fish sauce with "Phú Quốc" on the label, suggesting that the fish come from the legendary island known for the finest fish sauce in Vietnam.
Packed in the new 10 oz glass bottle with convenient lid. Pull the ring the first time and it opens a hole in the center. Cap seals tightly and has a lip to easily open and close.
Flying Lion is made in Hong Kong. Ingredients: anchovy extract, salt, water, fructose & hydrolyzed wheat protein.
Here are some popular Thai recipes using Flying lion fish sauce
Salad Roll Hoisin Dipping Sauce
We prepared this modified hoisin sauce to go with our fresh salad rolls but it can be used for other things as well. We hope you enjoy it.
Pad Thai is often called the signature dish of Thai cuisine. There are several regional variations, indeed it has been said that Thailand has not only a different curry for every day of the year, but also a different pad Thai for every cook in Thailand! This is our variation, and please see our street vendor photos & videos (below left) for others.
Spicy Thai Fish Cakes, 'Tod Man Pla'
Tod man pla is one of the most famous Thai dishes but seems to be rarely offered on the menus of Thai restaurants in the United States. We're happy to show you how to make it, step-by-step, with great results. Get a good fresh piece of fish to ensure success. Also see our Thai Street Vendor video below left, for detailed guidance.
Chicken Satay, 'Satay Gai'
Satay of course is originally an Indonesian/Malay dish, but it has been in Southern Thailand for a very long time.
Here we demonstrate two versions, Version 1 is our favorite and one you can make in your kitchen without a charcoal grill. The chicken in both versions is prepared as you'd find in Thailand -- using thin strips, instead of thick cuts that restaurants outside of Thailand often serve for satay.
Thai Spicy Ground Chicken and Toasted Rice, 'Larb Gai'
This is one of our all-time favorite Thai dishes, and it is a very common dish served throughout Thailand as well as Laos. It's quick to make and often extremely spicy, but the lime juice and mint leaves make for an exotic and splendid combination.
It can be found on Thai restaurant menus in America as "chicken salad Thai style", which might be the best description for this dish.
Larb is pronounced "lawb" and that means salad. It can be made with beef (lawb nuea) or pork (lawb muu) instead of chicken.
Here are some other fish sauces available at ImportFood.com