Fish Sauce

Fish sauce is a savory condiment made from fermented fish, typically anchovies, combined with salt. Over time, enzymes and bacteria break down the fish, creating a rich, salty liquid packed with umami flavors. It is widely used in Southeast Asian cuisines, such as Thai, Vietnamese, and Filipino dishes, to add depth and complexity to soups, stir-fries, and salads. Fish sauce is valued for its ability to enhance flavor without overpowering other ingredients. Despite its pungent aroma during preparation, its cooked product delivers a balanced, multidimensional taste that elevates many dishes.