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Made from salted fermented fish, fish sauce is staple ingredient for seasoning in in many Southeast Asian cuisines. When combined with other ingredients like Thai Chili Paste or sugar and fresh herbs, the sharpness of fish sauce mellows out, its deeply savory side emerges, and its ability to add a lush umami-richness to everything it touches becomes apparent. It is one of the ingredients that differentiates Thai (and Viet) cuisine from other Asian cuisines.
Known as nam pla in Thai, this name literally translates into “fish water.” Thai fish sauce is amber in color, and is known for having a saltier and more pungent flavor than its Vietnamese counterpart. It’s typically produced using small ocean fish, namely anchovies, and salt and fermented over a period of time.
Contains ONLY: Anchovy, Salt, Water, and Sugar. No added MSG, no preservatives.
Combine this with Red Chile Paste and Coconut milk for an authentic-tasting Thai Red Curry