Fish sauce is a salty, savory liquid made by fermenting small fish with salt. A small splash adds deep umami to Southeast Asian cooking.
- Made from
- Fermented fish and salt
- Flavor
- Salty, savory, umami
- Color
- Amber to brown
- Used in
- Cooking and dipping sauces
- Allergen
- Fish allergens apply
History
Fermented fish sauces have been used since ancient times, including garum in Rome. In Southeast Asia, fish sauce developed into a staple seasoning in Thailand, Vietnam and Cambodia, and remains central to their cooking.
Where it comes from
Southeast Asia, with famous producers in Vietnam (Phu Quoc) and Thailand.
Where it is used most
Thai curries and stir-fries (nam pla), Vietnamese dipping sauce (nuoc cham), Filipino patis and many noodle and rice dishes.
Varieties and types
Quality varies by fish content and age. Look for short ingredient lists such as anchovy and salt.
Flavor and how to use it
Add a teaspoon or two to curries, marinades and dressings. Its smell is strong in the bottle but mellows when cooked.
Buying, storing and substitutes
Keep in a cool pantry or refrigerate after opening. Soy sauce is a vegetarian substitute, though the flavor differs.
Good to know
Contains fish and is high in sodium.
Recipes that use it
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