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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
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Storage
Refrigerate after opening
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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
๐ Substitutes
- Soy sauce + anchovy paste
- Worcestershire sauce
๐ฝ๏ธ Pairs Well With
LimeChiliGarlicPalm sugarHerbs