Fish sauce, also known as fish soy sauce and shrimp oil, is a seasoning sauce made by fermenting fish and shrimp. It has a rich salty and umami flavor and is a commonly used condiment in many Asian dishes, especially in Vietnamese cuisine.
The production process of fish sauce begins with the capture of fresh marine fish and shrimp. The seafood is washed and dried, then placed in large clay pots or wooden barrels with salt and water. The seafood is then allowed to ferment naturally at the right temperature and humidity. This process usually takes months or even years.
Once the fermentation is complete, the fish sauce is ready. It has a very delicious taste, somewhat similar to soy sauce, but with its own unique flavor. Fish sauce is rich in amino acids, minerals and vitamins, which are very effective in enhancing the taste and nutritional value of dishes.
In cooking, fish sauce is often used as a substitute for soy sauce as a freshness seasoning. It can be used in a variety of cooking methods such as stir-frying, stewing, boiling soups, etc. Especially in Vietnamese cuisine, fish sauce is an essential condiment and is used to make classic dishes such as Vietnamese spring rolls and pho.
In general, fish sauce is a condiment with a rich salty and umami taste, which is rich in nutrients and has a good effect on enhancing the taste and nutritional value of dishes.
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