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
Fish sauce Fish sauce is not only added to dishes as a seasoning, but also used as a base in dipping sauces. Sauces that included fermented fish parts with other ingredients such as meat and soy bean were recorded in China 2300 years ago. During the Zhou dynasty of ancient China, fish fermented with soybeans and salt was used as a condiment. By the time of the Han dynasty, soy beans were fermented without the fish into soy paste and its by-product soy sauce. with fermented fish-based sauces developing separately into fish sauce. A fish sauce, called "kôechiap" in Hokkien Chinese, or