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Fish Sauce

Sauce made from fermented fish used widely in Southeast Asian cuisine

Fish sauce is a pungent, salty sauce made from fermented fish and is used widely in the cooking of Vietnam, Thailand, Cambodia and Burma. Fish sauce is made by layering fish and salt in large containers and allowing the mixture to ferment for three months or more. The resulting liquid is then strained and bottled. Quality fish sauce should have a clear, reddish-brown color and fragrant aroma.

Languages
  • Thai
    Nam Pla
  • Vietnamese
    Nuoc Mam
  • Filipino
    Patis
  • Chinese
    Yu Chiap
  • Indonesian
    Kecap Ikan
  • Cambodian
    Tuk Trey

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