Lee Kum Kee: A dab of anchovy with the heat

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One of several Sriracha-type sauces out there, Lee Kum Kee adds a touch of fish sauce to their recipe giving the sauce a slightly different flavor from what we might call “basic” Sriracha sauce. The salt/sodium content is a little higher. I think it works better with seafood dishes than other brands. Given its unique flavor, you can use it instead of fish sauce in certain recipes. Like all Sriracha sauces I use it instead of ketchup, straight on the burger with a tablespoon on the side to dip fries.

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