or fish paste

Fish paste, known as "mắm" in Vietnamese and "ngapi" in Burmese, is a fermented condiment made from small fish and salt. The fish are salted and left to ferment over extended periods—sometimes months or years—allowing natural enzymes and microbial activity to break down the fish tissue into a cohesive, pungent paste. The resulting product ranges in color from tan to dark brown and possesses an intensely savory, umami-rich flavor with a distinctive piscine aroma. Regional varieties exist across Southeast Asia, with variations in the specific fish species used, fermentation duration, and salt ratios affecting the final product's texture and intensity. Some versions are more liquid (closer to fish sauce), while others are thick and spreadable.

Fish paste serves as a foundational seasoning and condiment throughout Southeast Asian cuisine, particularly in Vietnamese, Thai, Burmese, and Cambodian cooking. It functions as a umami-rich base for soups, stews, and curry pastes, providing depth and savory complexity. In Vietnamese cuisine, it is mixed into dipping sauces (nước chấm), spread on grilled meats, or used as a table condiment. In Burmese cooking, it features prominently in mohinga (fish soup) and various condiment preparations. Fish paste is typically used in small quantities due to its concentrated flavor and pungent character, and is often tempered with lime juice, garlic, and chili to create balanced accompaniments.