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Fish Sauce
A completely natural ingredient that is used in many Oriental cuisines as a replacement for salt. It has a very complex flavour, and is a clear amber-coloured liquid. It is made by packing small fish (usually anchovies) into wooden barrels or clay urns, layered between salt, and then fermented for up to 18 months. It can be graded A - C in quality, and this grading is affected by the concentation of fish in the sauce. The Thai version in paler that the Vietnamese version. Used in cooking, dipping sauces and dressings. Also known as: nam pla (Thail), nuoc mam (Vietnam).
