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Also known as: nam pla, nuoc mam, teuk trei, patis, fermented fish sauce
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A classic Korean staple featuring crisp napa cabbage fermented in a fiery, umami-rich paste of gochugaru, fish sauce, and garlic. Perfect for adding a spicy, tangy kick to any meal, from rice bowls to stews.
A rich and creamy Cajun classic, this sauce is loaded with tender crawfish tails, the holy trinity of vegetables, and a perfect blend of spices. It's the ultimate topping for rice, pasta, or fried fish, bringing a taste of Louisiana to your table.
Unopened, it lasts 2-3 years. Once opened, it stays good for 12-18 months if stored in a cool, dark place.
No, the high salt content acts as a natural preservative, but refrigeration can prevent the color from darkening over time.
A mixture of soy sauce and mushroom broth, or a dedicated 'vegan fish sauce' made from seaweed and fermented soy.
Look for a clear, reddish-brown amber color without sediment. Check the label for a high percentage of fish extract and minimal additives.
Traditional fish sauce made only from fish and salt is naturally gluten-free, but always check labels for added wheat-based flavorings.
The pungent aroma comes from the long fermentation process of fish. However, this smell mellows significantly when cooked or mixed into dishes.
Yes, it is an excellent salt substitute that adds umami. Use approximately 1 tablespoon of fish sauce for every 1/2 teaspoon of salt.
Yes, fish sauce is extremely high in sodium due to the salt used in the fermentation process; it should be used sparingly.
The primary ingredients are typically anchovies (or other small fish), salt, and sometimes a small amount of sugar.
fish sauce is a versatile ingredient found in cuisines around the world. With 35 calories per 100g and 5.1 grams of protein, it's a nutritious addition to many dishes.
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It rarely 'spoils' in a way that makes you sick due to the salt, but it can develop off-flavors or become overly salty as water evaporates.