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Fish sauce (nước mắm in Vietnamese, nam pla in Thai) is a fermented condiment produced from salted anchovies and salt, left to cure for months or even years. The fermentation process breaks down the fish proteins into amino acids and creates a pungent, deeply umami liquid. The sauce is amber to brown in color and possesses an intensely savory, briny character with a salty profile. Key varieties include Vietnamese fish sauce (made primarily from anchovies), Thai fish sauce (often incorporating small fish species), and Filipino patis. The production method and fish species used vary by region, producing distinct flavor profiles.

Fish sauce is a fundamental seasoning in Southeast Asian cuisines, particularly in Vietnamese, Thai, Cambodian, and Laotian cooking. It serves as a base for dipping sauces (such as nước chấm), a soups ingredient in pho and curries, and a flavor enhancer in stir-fries and salads. In these cuisines, fish sauce functions similarly to soy sauce in East Asian cooking or anchovies in Mediterranean cooking—providing depth and umami rather than a distinctive fishy taste when used appropriately. Small quantities are often added to dishes to amplify savory notes without necessarily imparting a pronounced fish flavor.