Thai Fish Sauce

Thai fish sauce, known as "nam pla," is a traditional condiment made from fermented anchovies or other small fish. During fermentation, the fish break down, releasing a savory, aromatic liquid rich in umami flavor. This clear, reddish-brown sauce is essential in Thai cooking, used to enhance the taste of soups, stir-fries, salads, and dipping sauces. Its complex flavor adds depth and saltiness, balancing various dishes. Fish sauce is valued for its natural ingredients and ability to amplify flavors without overpowering them. It is a staple in many Southeast Asian cuisines, especially Thailand.