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  • Fish sauce - foundation of Asian cuisine

Fish sauce - foundation of Asian cuisine

Fish sauce is a fermented product made from salt and small fish, typically sardines or anchovies. The fermentation process takes several months to years, resulting in a dark liquid with an intense umami flavor. It is an indispensable ingredient in Thai, Vietnamese, and Filipino cuisine. It is added to soups, dressings, marinades, and sauces.

Fish sauce - foundation of Asian cuisine
  • The highest quality fish sauce is fermented for 12 to 24 months.
  • In Vietnam it is called nuoc mam and is part of nearly every meal.
  • Fish sauce naturally contains high levels of glutamate, providing umami flavor.
  • Ancient Romans used a similar product called garum.
Aromatic RecipesFusion RecipesUmami Recipes
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