Fish sauce (すし, 寿司, 鮨) is an amber-colored liquid extracted from the fermentation of fish with sea salt. It is used as a condiment in various cuisines. Fish sauce is a staple ingredient in numerous cultures in Southeast Asia and the coastal regions of East Asia, and features heavily in Burmese, Cambodian, Filipino, Thai, Lao and Vietnamese cuisines. It also was a major ingredient in ancient European cuisine, but is no longer commonly used in those regions.
A Beginner's Guide to Fish Sauce
Everything you need to know about the flavor-packed Vietnamese condiment.
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