Buy phe la online

Phe la is a traditional Vietnamese ingredient, usually a type of spice made from fermented fish. It is a staple in many authentic Vietnamese dishes, contributing a unique taste and aroma.

Phe la has a salty and strong fishy taste, with slight notes of sourness from the fermentation process.

If you cannot find phe la, you can substitute it with other fermented seafood products like fish sauce or shrimp paste. However, the taste may not be the same.

Phe la should be stored in a cool, dry place and tightly sealed to maintain its flavor and freshness.

Some popular Vietnamese dishes using phe la include Bun Mam, a fermented fish noodle soup, and Mam Kho Qua, a bitter melon soup with phe la.

While phe la is commonly found in Vietnamese cuisine, similar ingredients, like Korean fermented fish sauce or Thai shrimp paste, appear in other Asian cuisines.

Yes, phe la is gluten-free.

There isn't a direct vegetarian alternative to phe la as it's made from fermented fish. However, some people use fermented soybean products for a somewhat similar taste.

Phe la is made from fresh fish that are fermented in a special procedure with salt and sometimes, rice. The mixture is then kept for several months to develop its strong flavor.

Phe la is mainly used to season dishes, especially Vietnamese soup, stew, and noodle dishes. It can also be used as a marinade for meat or fish.

Yes, phe la is rich in protein and contains healthy bacteria from the fermentation process. However, it is quite high in sodium so it should be consumed in moderation.

If properly stored, phe la can last up to a year or more. However, it's best to use it within a few months for the best quality and taste.

Yes, phe la can be homemade. However, the process requires time and patience as the fish needs to ferment for several months.

Yes, phe la is typically used directly from the jar. However, specific dishes may require different preparatory steps.

You can buy it at Weee! Asian Market, www.sayweee.com.

It's not recommended to freeze phe la as it may affect the flavour and texture of the ingredient.