Thai fish sauce
A widely used ingredient in south east Asian cuisine made from fermenting anchovies in brine. Fish sauce is the equivalent of a Thai soy sauce, it has the appearance of sherry and adds a salty taste to savoury dishes. It is known as nam pla in Thailand and nuoc nam in Vietnam where it is also widely used.
Uses: In stir-fries, soups and noodle dishes. It can be used to make dipping sauces for fried or grilled meat, fish, vegetables and wontons. It can also be used in salad dressings.
To store: Keep in a dry, cool cupboard away from direct sunlight.