No, I haven't, but I don't see any reason why you couldn't do it, in fact, it would probably add a nice smokey flavor that I'd enjoy. I say go for it, and let us know how it turned out. Annie

Funny - my "original" recipe for the Green Bean & COM soup calls for Worcestershire instead of Soy Sauce LOL! I wonder which original is original! LOLOLOL! As an alternative, I had this at a friends house last year and it was really REALLY good... maybe it might work for you? Best Ever Green Bean Casserole Recipe courtesy Alton Brown, 2007 .Prep Time:25 minInactive Prep Time:-- Cook Time:45 minLevel: EasyServes: 4 to 6 servings.Ingredients For the topping: 2 medium onions, thinly sliced 1/4 cup all-purpose flour 2 tablespoons panko bread crumbs 1 teaspoon kosher salt Nonstick cooking spray For beans and sauce: 2 tablespoons plus 1 teaspoon kosher salt, divided 1 pound fresh green beans, rinsed, trimmed and halved 2 tablespoons unsalted butter 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 1/4 teaspoon freshly ground nutmeg 2 tablespoons all-purpose flour 1 cup chicken broth 1 cup half-and-half Directions Preheat the oven to 475 degrees F. Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F. While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside. Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes. Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

To add info given by Lars, fish sauce originated in Vietnam from 2 areas, Phu Quoc and Phan Thiet. Although, they continued to produce fish sauce, most fish sauce imported to the US are from Thailand. Since the end of the Vietnam war in 1975, many Vietnamese took refuge and reside also in Thailand, Phillipines and China. That's why today, there are various version of the fish sauce (ie, fish or squid made products). One example is the popular "Three Crabs" brand fish sauce. It is a product of Thailand and processed in Hong Kong but the manufacturer, Viet Huong, is of Vietnamese origin. Beverly, unlike many other international food restaurants, the majority of food served in Vietnamese restaurants that you go to are quite authentic. As for seasoning, like any cook and chef, it is to his/her own taste. If you ever visit our common noodle restaurants that serve Pho, you'd see that everyone makes it a bit differently. Sort of like hamburger places in the US. The stock is the most important ingredient in this soup and it is somewhat time consuming to make a good stock. That's why the pot tends to sit warmed up pretty much most of the day. And which constitutes in losing some of its juice via the steam. Perhaps, that's why the soup you had ended up a bit salty. You're right about most asians use limes and that's because it is what normally grow in our asian countries. However, lemons are a bit sweeter, is it not? And many asian dishes have a sweet & sour flavor to it. Perhaps, lemons would be more suitable in the Vietnamese cuisine. It is also readily available here in the US. There's really no rules whether we use lemons or limes in the Vietnamese cuisine. It's just what is in season and available in the market. Personally, my favorite is Meyer Lemons. It's the only lemon/lime family that my stomach would tolerate because of its low acidity content.

If you do a Google search for - Top Secret Recipes - Black Bean Soup - you will find recipes for: -TGIF Black Bean Soup -Panera Bread Black Bean Soup Recipe -Lone Star Black Bean Soup Recipe -Chili's Black Bean Soup Does it happen to be one of those recipes??? -Grainlady