FISH SAUCE is an all-star ingredient in the Southeast Asian pantry. Known by many names among them nuoc mam in Vietnam, nam pla in Thailand and patis in the Philippines-this salty, lip-smacking liquid is, perhaps unsurprisingly, distilled from fermented fish. It's a versatile ingredient, and just a dash adds savoury funk to marinades, vinaigrettes and braised meats.
How is fish sauce made?
This story is from the Fall 2024 edition of Chatelaine (English).
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This story is from the Fall 2024 edition of Chatelaine (English).
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