It’d be quite strange if you come all the way to Southeast Asia and not ever encounter the region’s favorite condiment; fish sauce. More than just a condiment it is also an ingredient in many foods in Thailand, Laos, Vietnam and Cambodia. It may smell a little funny, but boy does it compliment the food well!

So, what is the origin of this pungent and tasty sauce? If you said fish, well, you are almost there. The correct answer is fermented fish. There are also all kinds of variations. Some are from raw fish while others originated from dried fish with others originating from shellfish. Anchovies are a popular choice for fish sauce.

So, how does the fish end up as a liquid and finally on your plate? The fish and salt are arranged in wooden boxes and barrels (not too different from whiskey or beer barrels) to ferment and are slowly pressed, thus squeezing out the salty and fishy liquid. The salt naturally extracts the liquid through osmosis. And viola. There’s your fish sauce. Bon apetit.

The fermentation time depends on the brand and each country’s preference. A short fermentation time gives the sauce a fishy taste while longer fermentation gives is a nuttier and almost cheesier flavor.

So, what are you waiting for? The sauce goes very well with soups. Add chili and lime juice into the sauce and it’s great for rice dish enhancers. And some of the prepared foods like friend rice and grilled chicken? Yep, they’ve already been cooked with fish sauce. Enjoy.

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