Thai and Vietnamese cuisine have unique flavors. This is thanks to their many savory ingredients, including fish sauce, which has a salty-sweet, sometimes nutty taste. Although its name gives away one of this product’s main ingredients, most people don’t know how fish sauce is made or used. Learn more about it in this guide so you can expertly flavor your dishes next time you’re at an Asian restaurant.

What Is Fish Sauce? 

This sauce is traditionally made with fish extract and salt. Manufacturers first coat anchovies in dry salt, then store them in barrels for up to several years to allow them to ferment. Over time, bacteria break down the fish, producing a briny, pungent solution that imparts salty flavors to dishes. Fermentation also gives the sauce a few compelling health benefits, as probiotics boost digestion and reduce stomach inflammation. 

While some manufacturers use only anchovies, others mix fish species depending on what’s available. Some brands also add sugar to bring out the flavors of the product.

How Is Fish Sauce Used?

It’s heavily featured in Thai and Vietnamese cuisine. It’s a common component of soups and noodles, including beef pho, pad Thai, and Tom Kha. It also brings out the flavors of minced meat, vegetables, and stir fry.

Fish sauce is commonly offered as a side or dipping sauce for egg rolls, spring rolls, and seafood.

If you’re vegan or vegetarian, you can substitute it with soy sauce, which is similarly salty. If you don’t eat fish, talk to the chef before ordering.

To experience the complex, nuanced flavors of traditional Thai and Vietnamese cuisine in Anchorage, AK, order your next meal from Pho' Vietnam. Their delicious recipes include wholesome, traditional ingredients, fresh seafood, and rich seasoning. All specialty dishes are served with bean sprouts, lettuce, mint, cilantro, and fish sauce. Visit their website to view their menu, or call (907) 929-9938 to place an order for carryout today.