From Chris Shepherd's kitchen · Underbelly, Houston
stove · hot sauce
NATIONAL AWARD WINNERUmberbench Fish Condiment
From a national-award-winning chef
Ratio
FISH SAUCE 180RICE VIN 30WATER 15
Ingredients
- FISH SAUCE180 ml
- RICE VIN30 ml
- BROWN SUGAR18 g
- GARLIC5 g
- CILANTRO10 g
- WATER15 ml
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Houston chef of Underbelly and later Georgia James / UB Preserv lineage; James Beard Best Chef: Southwest 2014. Vietnamese–Korean diaspora flavors of Houston’s Gulf Coast pantry.
Originally published as Fish Sauce Condiment.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Chris Shepherd Underbelly / Local Palate (published as “Fish Sauce Condiment”). Full citation lives in Provenance.