There is perhaps no ingredient that offers the punchy, salty, umami-rich, and deeply delicious flavor that fish sauce does. Although the condiment can trace its roots back to both China and Ancient ...

This fermented staple deepens the flavor of noodles, stews, marinades, and much more. What is fish sauce, and why does it merit consideration, experimentation, or even full-on immersion? A staple in ...

Adding fish sauce to your fruit salad might seem dramatic, or incongruous. You might even think it sounds “gross”—but please, suspend judgment for a moment. Consider how some folks swear by adding a ...

HANOI, Vietnam — The taste of banh te — a steamed rice cake with an enticing filling of mushrooms and minced pork — captures the quintessence of northern Vietnamese cuisine: Humble ingredients, ...

It really brings out the richness of the beef. You know that je ne sais quoi punch of umami you get when pho broth hits your tongue? It doesn’t just come from the beef bones; it’s from the fish sauce ...

Fish sauce, the pungent, tea-colored liquid that flavors the cooking of Southeast Asia, has invaded Western kitchens. Made from salted and fermented anchovy juice, it brings a depth of flavor, or ...

Recently, I was reading an online discussion about fish sauce. The long list of postings was prompted by a question, asking if there was a substitute for fish sauce, a hallmark of Asian cuisine ...

What is fish sauce, and why does it merit consideration, experimentation, or even full-on immersion? A staple in many Asian cuisines, fish sauce has transformative powers. It's a go-to ingredient for ...