Fish sauce is the salt of Southeast Asia — one drop adds more depth and umami than a teaspoon of sea salt.
Fish sauce (น้ำปลา nám plaa Thailand, nước mắm Vietnam, patis Philippines) — a concentrated, fermented liquid made from salted fish (typically anchovies) — contains extreme umami concentrations through 12–24 months of fermentation.
Amber to dark brown in colour, with a pungent smell that almost entirely disappears after heating. First pressing (nước mắm nhĩ) is the most aromatic and most expensive variant.
fish sauceumamifermentedSoutheast AsianParallels exist with Roman garum. Major production centres are in Vietnam (Phú Quốc, Phan Thiết) and Thailand (Rayong). In China a related sauce 鱼露 (yú lù) exists in the Chaozhou/Teochew cuisine.
Intensely salty, powerfully umami with a light smoky and sweet undertone. When heated or diluted it loses the fish smell and contributes as a background umami.
In Vietnam the flavour foundation of phở and nước chấm (dipping sauce). In Thailand indispensable in pad thai and som tum. In Indonesia as kecap ikan. In China (Chaozhou) as a fish dipping sauce.
Unopened: shelf-stable for years. Opened: store in a dark place for up to 2 years. No refrigeration needed.
Start with half the indicated quantity and taste. In curries: add after the coconut milk so that the smell evaporates before you taste.
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