Fish sauce is a
condiment derived from fish that have been allowed to
ferment. The term describes a wide range of products used in many different countries, and by different cultures, throughout history. Fish sauce is frequently used in
Vietnamese,
Thai,
Lao,
Philippine and other Southeast Asian cooking to add
saltiness to dishes. In Southeast Asian cuisines, it is also used as a dipping condiment for
fish,
shrimp,
pork, and
chicken. In southern
China, it is used as a cooking oil, or as an ingredient for
soups and
casseroles.
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A pungent, salty liquid made from fresh anchovies that is essential in Thai cooking.
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