FISH SAUCE

Chinese: YU LU; Thai: NAM PLA; Vietnamese: NUOC MAM

Fish sauce is an essential seasoning for Thai and Vietnamese Cooking, in much the same way that soy sauce is important to the Chinese and the Japanese. In Vietnam it is often made using shrimps, but in Thailand, the sauce is more often made using salted, fermented fish.

Aroma and flavor
All types of fish sauce have a pungent flavor and aroma and are very salty. Thai nam pla has a slightly stronger flavor and aroma than the Vietnamese or Chinese versions. The color of fish sauce can vary considerably; lighter-colored sauces are considered to be better than darker versions.

Culinary uses
Fish sauce is used extensively throughout Asia as a seasoning in all kinds of savory dishes. It is also used to make a dipping sauce, when it is blended with extra flavoring such as finely chopped garlic and chilies, and sugar and lime juice.

Storage
Fish sauce generally comes in either glass or plastic bottle. Once opened it should be kept in a cool, dark place where it will keep for up to a year.