tag:blogger.com,1999:blog-488443880886773768.post3115730436634225416..comments2015-05-02T10:44:13.866-07:00SeasonWithSpicehttp://www.blogger.com/profile/13520070016888816645[email protected]Blogger3125tag:blogger.com,1999:blog-488443880886773768.post-84497859358918297742015-04-27T19:06:13.073-07:002015-04-27T19:06:13.073-07:00I will try Red Boat. Thanks for the tip!SeasonWithSpicehttp://www.blogger.com/profile/13520070016888816645[email protected]tag:blogger.com,1999:blog-488443880886773768.post-5740769232546202272015-04-27T09:18:27.313-07:002015-04-27T09:18:27.313-07:00Yeah! Thanks so much for letting us know that you enjoyed the recipe. Yeah, all the ingredients work together for a great dish. There are different grades of fish sauce too. I personally like the Red Boat brand the best. It is a premium brand and doesn't have the pungent fish smell. Otherwise, Three Crabs brand works fine too. Enjoy the flank steak!SeasonWithSpicehttp://www.blogger.com/profile/13520070016888816645[email protected]tag:blogger.com,1999:blog-488443880886773768.post-88347435345756006752015-04-25T15:47:20.020-07:002015-04-25T15:47:20.020-07:00Really loved this recipe. I used boneless, skinless chicken thighs instead of tenders, but other than that followed the recipe. Fish Sauce and coconut sugar were new ingredients for me. The fish sauce added a slight flavor and smell that I liked, but can't describe. I can only say that I smelled that in asian restaurants and could never duplicate it at home and now I know why: I was avoiding fish sauce. The coconut sugar actually added crispiness to the outside of the chicken. I am going to use this tonight on flank steak - including the fish sauce!SeasonWithSpicehttp://www.blogger.com/profile/13520070016888816645[email protected]