Fish sauce (Thai nam pla, Vietnamese nước mắm, Filipino patis) is a thin amber liquid made by salting anchovies and letting them ferment for a year or more. It smells strong out of the bottle but cooks into a clean, rounded saltiness with a big hit of umami. It is the seasoning that makes Thai green curry, pad thai, Vietnamese dipping sauce (nước chấm) and Korean kimchi taste right, and a splash also sharpens Western dishes like Bolognese or Caesar dressing.

How to buy

Look for a short ingredient list: anchovy (or fish), salt, maybe sugar, and nothing else. A higher nitrogen number (30°N or above) means a longer ferment and richer flavor. Red Boat 40°N is the premium pick; Three Crabs, Squid and Megachef are reliable everyday bottles found at Asian grocers, Whole Foods, Walmart and Amazon. Avoid bottles listing hydrolyzed protein or lots of caramel color.

How to store

Unopened it keeps for years in the pantry. Once opened, store it in a cool cupboard or the fridge; it stays good for at least a year. Salt crystals or a darker color are normal. Toss it only if it turns cloudy, grows anything or smells rotten rather than briny.

Substitutes

  • Soy sauce, 1:1 – adds salt and umami but tastes more of soybean, less of the sea; add a pinch of anchovy paste if you have it.
  • Worcestershire sauce, 1:1 – contains anchovies, so it is surprisingly close, but it is sweeter and spiced.
  • Colatura di alici (Italian anchovy sauce), 1:1 – very similar, just more expensive.
  • Vegan fish sauce or 1 tbsp soy + 1 tsp seaweed broth – fine for stir-fries, weaker in dipping sauces.

How to use

Start with 1 tablespoon per 4 servings, taste, then add more; it is saltier than soy sauce, so reduce other salt. Add it near the end of a stir-fry or curry to keep its aroma, but in a marinade let it sit 15–30 minutes to season meat all the way through. Balance it with lime juice and a little sugar for dipping sauces, and never judge it by the raw smell.

By · Updated