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Fish Sauce
Also known as: nam pla, nuoc mam, patis
Pungent fermented fish condiment essential to Southeast Asian cooking. Adds deep umami. Smells strong but mellows in cooking.
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Origin
Southeast Asia
๐๏ธ
Storage
Refrigerate after opening
โฑ๏ธ
Shelf Life
2-3 years
๐ก Tips & Tricks
- โStart with less than recipe calls for - you can add more
- โQuality matters - look for first press
- โDon't fear the smell - it transforms dishes
๐ Recipes with Fish Sauce
Chรกo Lรฒng
Vietnam
2 hours 15 minutes
Chแบฃ Giรฒ
Vietnam
1 hour 10 minutes
Nam Tok Moo
Thailand
30-35 minutes
Lao Lemongrass Fish Cakes
Laos
40 minutes
Ikan Tuna Asam Pedas
Timor-Leste
45 minutes
Myanmar Sour Fish Salad
Myanmar
25 minutes
Massaman Curry
Thailand
2 hours 30 minutes
Kiribati Coconut Crab Stir-Fry
Kiribati
45 minutes
Cambodian Grilled Pork Neck
Cambodia
50 minutes
Spicy Shrimp and Eggplant Curry
Myanmar
55 minutes
Samlor Korkor
Cambodia
1 hour 15 minutes
Prahok Ktis
Cambodia
45 minutes
๐ Substitutes
- Soy sauce + anchovy paste
- Worcestershire sauce
๐ฝ๏ธ Pairs Well With
LimeChiliGarlicPalm sugarHerbs