or 1 dried fish

Or is a small dried fish product commonly used in Southeast Asian and East Asian cuisines, particularly in Vietnamese, Thai, Cambodian, and Chinese cooking. The term "or" refers to various species of small saltwater fish—typically anchovies, silversides, or similar small pelagic fish—that are salted and sun-dried whole. The fish retain their bones, heads, and tails, resulting in a product with a pungent, intensely savory aroma and a strong umami flavor profile. The dried texture is hard and brittle, and the fish are often used whole or ground into powder. Regional variations exist, with Vietnamese anchovy (cá cơm) and Thai anchovy (pla-men) being particularly notable examples.

The nutritional concentration and deep umami character make or a cornerstone of fermented and dried seafood seasonings across Asia.

Or is primarily used as a flavoring agent and base ingredient rather than a main component. It is traditionally used to make fish sauce or to season broths, stocks, and soups—particularly in Vietnamese phở and other Asian noodle dishes. Ground dried or powder is sprinkled as a finishing condiment over rice, vegetables, and stir-fried dishes to add savory depth. In some cuisines, whole dried or pieces are incorporated into curry pastes, dipping sauces, and seasoning mixtures. The ingredient is also used to flavor condiments like shrimp paste and fermented fish products. Its potent flavor means it is used sparingly, typically in small quantities to avoid overpowering dishes.