Fish sauce
Engraulis (fermented anchovy) · Condiment
Top 10 pairings
A pungent amber liquid drawn from small fish, usually anchovies, salted and fermented for months to years. Intensely salty and rich in glutamate, it is the umami backbone of Southeast Asian cooking.
Picking a good onedrag
Clear amber, sharp and savouryCloudy, flat or sugar-sweet
Open and in useEveryday bestA dash adds savoury depth to braises and stir-fries. Taste before adding any other salt.
Held to the lightClear, fine sediment at base
Smell at the neckAmmonia-sharp, mellows in heat
Bottle, cap and crustSalt crystals on the cap: normal
Read the labelSome sugar, fish allergen listed