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Fish sauce (also called nam pla in Thai, nuoc mam in Vietnamese, or patis in Filipino) is a pungent liquid condiment produced by fermenting small fish with salt. The fish—typically anchovies, sardines, or other small species—are layered with sea salt in large wooden or ceramic vats and left to ferment for several months to years. The resulting amber to dark brown liquid is strained, creating a concentrated umami-rich sauce with a distinctive, peppery aroma. The flavor profile is intensely savory with subtle brininess and depth that mellows when cooked into dishes.

Fish sauce contains a complex mixture of proteins, amino acids, and organic compounds developed during fermentation. Quality varies by producer, region, and aging time; Vietnamese and Thai varieties are particularly prized for their balance of funk and refinement.

Fish sauce serves as a cornerstone seasoning in Southeast Asian cuisines, particularly Thai, Vietnamese, Cambodian, and Filipino cooking. It functions as both a finishing ingredient and a cooking component, providing deep umami backbone to soups, stir-fries, dips, marinades, and dressings. A single teaspoon added to Western dishes such as beef stews or tomato-based sauces amplifies savory notes without imparting overt fishiness. The sauce is essential in preparing nam pla prik (chili-fish dip), pho broths, and Vietnamese caramel dishes. When cooking, the raw aroma largely dissipates, leaving behind only savory complexity.