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 ...

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 ...

Adding a sauce containing fermented anchovies to meatballs might not sound appetizing to some, but don't let the name fool ...

I didn’t grow up eating or using fish sauce; the first time I ever tried it was in nước chấm, a Vietnamese dipping sauce for gỏi cuốn, the fresh, chewy spring rolls my college roommate made for ...

Like Ricker and Forgione, many chefs initially encounter fish sauce in Asian food. But today they are using it in everything from classic French to American cuisine. At his restaurant American Cut, ...

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 ...

The food world has no shortage of potentially confusing terminology (and I’m not even talking about techniques where the French names happened to stick). Take, for example, fish sauce. The seasoning ...

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 ...

Ready to try fish sauce? Start out easy. Use a generous amount (a few tablespoons) to marinate your next steak for 30 minutes or up to several hours. The natural savory flavors of the steak will be ...