Fish sauce anchovies among other ingredients. Fish sauce Fish sauce is a liquid condiment made from fish that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in the cuisines of Southeast and East Asia, particularly Indonesian, Burmese, Cambodian, Filipino, Thai, Lao, and Vietnamese. Following widespread recognition of its ability to impart a savory umami flavor to dishes, it has been embraced globally by chefs and home cooks. The "umami" flavor in fish sauce is due to its glutamate content. Soy sauce is regarded by some in the West as a vegetarian
Nam phrik Nam phrik Nam phrik (, ) is a type of spicy, chili-based, hot sauce typical of Thai cuisine. Usual ingredients for "nam phrik" type sauces are fresh or dry chilies, garlic, shallots, lime juice and often some kind of fish or shrimp paste. In the traditional way of preparing these sauces, the ingredients are pounded together using a mortar and pestle, with either salt or fish sauce added to taste. "Nam phrik" type sauces are normally served on small saucers placed by the main dish as a condiment or dip for bland preparations, such as raw or boiled greens, fish,