In Thai cooking fish sauce is the single, most important flavoring ingredient. This ingredient is used in Laos, Cambodia, Vietnam, Burma and the Philippines. Fish sauce or Nuoc Mam Nhi is a popular seasoning in Asian foods, condiments and sauces. Base for fish sauce is usually the very strong flavored salty liquid obtained by fermenting fish. Once the fish sauce is added to dishes the smell and taste disappear and only a tasty hint is left. Season this sauce with vinegar or fresh lime juice or tamarind for a wholesome taste. A touch of chilies may also be added.
1. Vietnamese sauce called "nuoc cham," dilutes fish sauce with an equal amount of water and to this mixture is added vinegar, lime juice, sugar and a touch of crushed chile
2. fish sauce straight in Thai cooking with wonderful results.
3. simple stir-fried vegetables benefit from a sprinkling of good-quality fish sauce
