This recipe is a twist on the classic Chocolate Chip cookie. The salt has been replaced with...Fish Sauce! Nuoc Mam means fish sauce in Vietnamese, and I found this recipe one year off Anh Oi (an awesome 'apparel line designed in the spirit of Vietnam' located in the DC area, woo hoo!)
This is a very simple recipe using many common baking ingredients you'd probably already have in your house, except for the fish sauce.
Fish sauce is liquid derived from fermented fish. Appetizing, huh? I know it sounds gross if you've never had it before but it's a staple ingredient in many Asian foods, so you get used to it after a while. It has a very pungent smell and salty taste.
You can use any kind of fish sauce you like. I bought Squid brand because that was the brand always in my house while growing up.
Nuoc Mam Chocolate Chip Cookies (adapted from Anh Oi)
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 to 3 teaspoon nuoc mam (depends on your taste, I used 2)
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 cups Semi-Sweet Chocolate Chips (I used some PB chips too)
1 cup chopped nuts(optional, which I omitted)
1. Heat oven to 375°F.
2. Stir together flour and baking soda.
3. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy.
4. Add eggs and nuoc mam; beat well. This part gets stinky... you're gonna be like "why did I just add fish sauce to my cookies?!" but I promise it won't smell during or after baking.
5. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto cookie sheet lined with parchment paper.
6. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. I baked different batches for different times, and found the cookies with a shorter baking time were still soft the next day.
Try it out and enjoy!