Fish Sauce is a traditional condiment integral to Southeast Asian culinary traditions, including Thai, Vietnamese, Filipino, and Cambodian cuisines. Produced by fermenting small fish, typically anchovies, with salt over several months, the process yields a potent, amber-hued liquid rich in umami flavor
This versatile sauce serves as a fundamental seasoning, imparting a savory depth to a wide array of dishes. In Thai cuisine, it’s known as nam pla; in Vietnamese, nước mắm; and in Filipino, patis. Each variant offers subtle differences in taste and aroma, reflecting regional preferences and production methods
High-quality fish sauces are typically made with minimal ingredients—just fish and salt—and undergo a natural fermentation process without additives. Brands like Red Boat Fish Sauce are renowned for their purity and depth of flavor, often preferred by chefs and home cooks alike
