Fish sauce is often made from anchovies, salt, and water, and is intensely flavoured. Anchovies and salt are arranged in wooden barrels to ferment and are slowly pressed, yielding the salty, fishy liquid. The salt extracts the liquid via osmosis. Southeast Asians generally use fish sauce as a cooking sauce. However, there is a sweet and sour version of this sauce which is used more commonly as a dipping sauce (see "nước chấm"). Fish sauce in Burma is called "ngan bya yay" (ငံပြာရည်). In Cambodia, fish sauce is known as "teuk trei" (ទឹកត្រី), of which there are a variety of sauces using
Soup soy sauce beliefs that they drive away evil spirits. As the fermentation progresses, the brine acquires flavour and colour. This aged brine is boiled to become soy sauce, and the rest (aged "meju" chunks) is mashed to become soybean paste. The Korean Ministry of Food and Drug Safety's "Food Code" classifies "hansik ganjang" into two categories by their ingredients: Depending on the length of aging, "hansik ganjang" can be divided into three main varieties: clear, middle, and dark. Soup soy sauce Guk-ganjang () or soup soy sauce is a type of Korean soy sauce ("ganjang") made entirely of fermented soybean ("meju") and