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Fish sauce

Asian fish sauces are a cornerstone of many Asian cuisines and an important source of flavor. They are traditionally made by fermenting fish—usually anchovies—with salt for several months. The result is a salty, aromatic, and deeply flavorful sauce used to season soups, stir-fries, marinades, and dipping sauces.

Famous examples include Thai nam pla, Vietnamese nuoc mam, and Filipino patis, each with its own unique taste and intensity. Fish sauces add depth and richness to dishes without overpowering them with a fishy flavor. They are an essential ingredient in Asian cooking — the secret to creating balanced, savory, and aromatic meals.

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