Fish sauce

Anchovy (or other fish) fermented into a clear, funky liquid salt. A little transforms dressings and glazes.

Nutrition

Typical values per 1 tbsp (15ml)

6kcal

Approximate kitchen reference. Not a lab label. Brands and cuts vary.

Southeast Asia. Vietnam (nước mắm), Thailand (nam pla), and related Roman garum traditions.

Provides free amino acids and minerals from fish. Sodium is high; treat as seasoning, not a drink.

Cool pantry or fridge after opening. Long shelf life due to salt; quality fades slowly.

Commercial fish sauce is preserved by salt. Cloudiness alone isn't always spoilage. Trust smell and label dates.

Fish allergen. Extremely high sodium. Not a sterile medical product. Don't use as wound care.

Thai · 380°F · 10 min

Coconut-turmeric marinade and a fast peanut sauce. Skewers pick up grill-adjacent char in the basket.

40 min total · 4 servings

Vietnamese · 400°F · 12 min

Thin pork strips in fish sauce, lemongrass and sugar. The basket caramelizes the edges like a street grill.

32 min total · 4 servings

Thai · 400°F · 12 min

Crispy air-fried chicken tossed in a garlic-chile-basil sauce. Pad krapow energy without a wok blaze.

29 min total · 4 servings

Thai · 375°F · 11 min

Springy Thai fish cakes with red curry paste and green beans. Street-stall bounce from the basket.

37 min total · 4 servings

Thai · 375°F · 26 min

Grilled-style Thai chicken with lemongrass and fish sauce. Street gai yang from the basket.

48 min total · 4 servings