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Type | Condiment |
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Place of origin | Various places |
Region or state | Southeast Asia and East Asia |
Associated cuisine | Myanmar, Cambodia, China, Laos, Philippines, Thailand, and Vietnam |
Main ingredients | Fish, salt |
Part of a series on |
Chinese cuisine |
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This article is part of the series |
Japanese cuisine 日本料理 |
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Fish sauce | |||||||||||||||||
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Chinese name | |||||||||||||||||
Traditional Chinese | 魚露 | ||||||||||||||||
Simplified Chinese | 鱼露 | ||||||||||||||||
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Alternative Chinese name | |||||||||||||||||
Traditional Chinese | 蝦油 | ||||||||||||||||
Simplified Chinese | 虾油 | ||||||||||||||||
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Second alternative Chinese name | |||||||||||||||||
Traditional Chinese | 魚水 | ||||||||||||||||
Simplified Chinese | 鱼水 | ||||||||||||||||
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Burmese name | |||||||||||||||||
Burmese | ငါးငံပြာရည် (ngan bya yay) | ||||||||||||||||
Vietnamese name | |||||||||||||||||
Vietnamese alphabet | nước mắm | ||||||||||||||||
Chữ Nôm | 渃𩻐 | ||||||||||||||||
Thai name | |||||||||||||||||
Thai | น้ำปลา | ||||||||||||||||
RTGS | nam pla | ||||||||||||||||
Korean name | |||||||||||||||||
Hangul | 어장 | ||||||||||||||||
Hanja | 魚醬 | ||||||||||||||||
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Japanese name | |||||||||||||||||
Kanji | 魚醤 | ||||||||||||||||
Kana | ぎょしょう | ||||||||||||||||
Kyūjitai | 魚醬 | ||||||||||||||||
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Malay name | |||||||||||||||||
Malay | sos ikan | ||||||||||||||||
Indonesian name | |||||||||||||||||
Indonesian | kecap ikan | ||||||||||||||||
Filipino name | |||||||||||||||||
Tagalog | patis | ||||||||||||||||
Lao name | |||||||||||||||||
Lao | ນ້ຳປາ (nam pā) | ||||||||||||||||
Khmer name | |||||||||||||||||
Khmer | ទឹកត្រី (tɨk trəy) |
Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years.[1][2]: 234 It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam. Some garum-related fish sauces have been used in the West since the Roman times.
Due to its ability to add a savory umami flavor to dishes, it has been embraced globally by chefs and home cooks. The umami flavor in fish sauce is due to its glutamate content.[3]
Fish sauce is used as a seasoning during or after cooking, and as a base in dipping sauces. Soy sauce is regarded by some in the West as a vegetarian alternative to fish sauce though they are very different in flavor.[1]: 234
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