It's usually sold in plastic bottles, some of which have squeeze tops. Roland Foods, a company that imports high quality ingredients and products from around the world, also has several very good Thai fish sauces under their label.įish sauce can vary in price but is almost always well under $8 for a 24 oz. Two very popular brands are Tiparos and Golden Boy. It's also available in spice markets like Kalustyan's. With the rise in popularity of South Asian cooking, fish sauce is now easy to find in the Asian ingredient section of most grocery stores, in Asian markets, and online. For anyone who is keeping limits on the salt in their diet, fish sauce should be used carefully as its sodium content is very high. The result is pungent, tangy, savory and salty.īecause the flavor is redolent of anchovies, you can use it in any dish that calls for anchovies when these little salty fish are being used as a base flavoring, including some classic Italian pasta sauces.
The juices from the fermented fish are pressed out and combined with salted water, and sometimes also sugar to counter the saltiness.
Used as you might soy sauce or tamari, adding a few generous drops of fish sauce to scrambled eggs and leftover cooked rice turns something simple into a complex-tasting dish.įish sauce is made from fermenting fish, most commonly anchovies but in some countries the sauce is made from sardines, dried fish, squid, mackerel, or other local seafood. But it is also added to soups, marinades, salad dressings, sauces, stir fries, and simple dipping sauces. In western cuisine its closest cousin is Worcestershire sauce, which also includes fermented anchovy, as well as garlic, vinegar, molasses, and other sweet and savory flavors.īut fish sauce is pure umami, that savory, salty, meaty, high glutamate flavor that is the hallmark of much of Asian cooking and what makes so many of its dishes addictively delicious.įish sauce is known best for being used in Thai curries and Pad Thai, the popular noodle dish.
Best fish sauce brand plus#
Overall, almost any brand of fish sauce will add magic to your marinade.What's Fabulous: Fish Sauce Pungent, Salty, Umami, and Irresistibleįish sauce, or "nam pia" or "nam plam" as it's known in Thai, or by other various other names depending on its country of origin, is a seasoning used in the cuisines of South Asian countries - Thailand, Vietnam, Malaysia- as well as of Japan, Korea, China, Burma and the Philippines.Ī whisky-brown thin liquid, fish sauce is made from fermented fish - usually anchovies - plus salt, water, and sometimes a little sugar. Each brand has a different flavor profile (if you can get past the fishy smell) and each bottle can vary depending on the year or batch that it was fermented. To say which is our favorite fish sauce or which brand is the best fish sauce is truly difficult. We wrote more about it’s delicious magical power in our Vietnamese Fish Sauce Recipe Here.
It’s like magic when you take fish sauce, mix it with a little lime, garlic and chili. One of the very basic staples of fish sauce is the dipping sauce that can be used as a dip for spring rolls, as a dressing for noodles and rice or as a marinade for grilled meat.
It then becomes the dip what Vietnamese call, Nước chấm or simply, Nước Mắm (depending on tradition). But it can become a little softer, subdued and more manageable on the palette when mixed with some acid, sweetness and spice. Fish sauce in its pure straight-from-the-bottle form can be pretty aggressive to both the nose and the palette. It can definitely be intimidating because of the very strong smell, but when used in small amounts, the savory and rich flavor is fantastic. Fish sauce is like magic, adding umami and a depth of flavor to so many savory dishes.
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