What is fish sauce

It adds that savory umami element. Just a drop or two, for example, is often added to noodle dishes like a condiment, at the table, to amplify the flavors a bit.

Asian food prioritizes the balance among various flavor elements, and dishes with fish sauce often will have a sour and sweet component in them, too, to balance the taste. Fish sauce is key to stir-fried dishes; it's an ingredient in pad thai recipes, along with tamarind paste.

Most supermarkets sell fish sauce look for it in the Asian section , but you may find imported brands sold in Asian food stores, especially Chinese, Vietnamese , or Thai. Look for tall bottles with fish sauce and the ingredients displayed on the label just fish extract, salt, and water—other ingredients aren't necessary. It should be made in Thailand or Vietnam. You can also order nam pla online. Although it is a misnomer, vegetarian and vegan fish sauce does exist and is often made of seaweed instead of fish.

Many Vietnamese food markets carry it. However, another good substitute is Golden Mountain sauce available at Asian markets , regular soy sauce, or a combination of the two. The flavor won't be exactly the same, but you'll still get that umami taste from the glutamates that are present in both nam pla and soy sauce. Fish sauce keeps for 3 to 4 years at room temperature, opened or unopened. Actively scan device characteristics for identification.

Good fish sauces are made from a fermented mixture of fish typically anchovies, but sometimes tuna, shrimp, squid, or mackerel and salt. Fish sauce can be overpowering on its own, but don't worry — as a seasoning or marinade, the "fishy" flavor is minimal, and the lime juice paired with it in most Thai recipes helps cut the smell.

If you're looking for vegetarian options, vegetarian fish sauce does exist, but you can also substitute with Golden Mountain Sauce or soy sauce. Many larger grocery chains carry fish sauce, but for the most authentic options, go to your local Asian market. This briny, flavorful condiment can make almost any dish taste better. Here, we explore what makes this beloved ingredient so special. Bold, briny, and bursting with umami flavor, fish sauce is a beloved ingredient in many Asian countries.

Considered particularly essential in Thai, Vietnamese, and Filipino kitchens, fish sauce is employed so frequently in cooking that it is akin to how salt and pepper are used in Western cuisines. Open up a bottle that contains the thin, dark-amber liquid, and you'll learn quickly that fish sauce pulls no punches when it comes to aroma—it's pungent, with a salty, slightly sweet, and intensely fishy flavor to match the nose.

And while fish sauce is powerfully scented at full concentration, it blends seamlessly into the background of all kinds of dishes when used in small amounts. For a condiment that brings so much complexity to the table, the way it is made is actually quite simple: Fish, typically anchovies, are packed into large vats with salt and left to ferment until they essentially liquify, a process that usually takes around nine months but can take up to a year.

That liquid is then strained—and, in some cases, left to age even longer—before being bottled. Learn more about soy allergies, including symptoms and treatment.

A traditional Japanese diet is typically rich in nutrients and believed to provide an array of health benefits. This article covers everything you…. Health Conditions Discover Plan Connect. Share on Pinterest. Soy sauce. Oyster sauce. Vegan fish sauce. Coconut aminos.

Worcestershire sauce. Mushroom and soy sauce broth. The bottom line. Read this next. Medically reviewed by Gerhard Whitworth, R. Is Soy Sauce Gluten-Free? What Is Tamari? All You Need to Know. Soy Allergy.