I think Shazzer mentioned it, senrik, so she might be better equipped to answer your question.Originally Posted by senrik
I used to buy fresh Vietnamese rice flour rolls (damn...what are those things called???) that had dried onion flakes, and little shrimps embedded in them, and I used to lightly drizzle the rolls with fish sauce and lots and lots of finely-sliced red chilis and scallions. Yum!!! It was even better when I served the whole thing up with a side of stir-fried Chinese mushrooms.
Sometimes I would also dip traditional Chinese spring rolls in fish sauce, even though fish sauce does taste better with the more delicately-flavoured Vietnamese spring rolls.
I don't recall ever using it in Pho or Hu Tieu (the soups for which Vietnamese cuisine is know for.) But then again, I'm not a big eater of Vietnamese food. :dontknow