Fermented Fish Sauce, The Ancient Umami Elixir Still Dominating Southeast Asian Cuisine
Fermented fish sauce may not sound glamorous, but this pungent liquid has shaped the culinary identity of Southeast Asia for over 2,000 years. Known as nam pla in Thailand, nước mắm in Vietnam, and patis in the Philippines, this dark amber condiment is crafted by layering small fish (often anchovies) with salt and allowing it…