Fish sauce

Thai Fermented seafood condiment

Fish sauce

Nam pla (Thai) · Nước mắm (Vietnamese) · Patis (Filipino)

Also called Nam pla · Nuoc mam

Salty and deeply savoury; the best grades are clean and almost sweet rather than fishy.

What it is

A clear amber liquid drawn off salted, fermented anchovies; the salt of Thai cooking.

How it tastes

Salty and deeply savoury; the best grades are clean and almost sweet rather than fishy.

  • Savoury/Umami
  • Fermented/Funky

How to use it

Season curries, soups and stir-fries at the end; mix with lime, chilli and sugar for the dipping sauce that sits on every Thai table. First-press sauce with only anchovy and salt on the label is the mark of quality.

  • Cooking/Stir-Frying
  • Dipping/Condiment
  • Finishing

Where it comes from

Made in coastal Thailand by layering anchovies and salt in vats for twelve to eighteen months. It appears in tom yum paste and many sauces, which is why the vegan status of each product is checked against the label.

Tasted and scored by us · the same axes as every product page How it tastes · four axes

Sweet
None
Heat
None
Salt
Very salty
Sour
None

Salt is a formulation property; on a raw ingredient it is read from the ingredient itself.

Across cuisines · not a substitute

Cook it

Products that contain it

    Thai Tom Yum Paste

    Thailand

    Thai Tom Yum Paste

    195 g Jar5 kg Pail

    Non-Veg195 g Jar

    Rs. 295.00

    MRP inclusive of all taxes

    Trade price on approval

    In stock