There is perhaps no ingredient that offers the punchy, salty, umami-rich, and deeply delicious flavor that fish sauce does. Although the condiment can trace its roots back to both China and Ancient ...

You may not be used to using fish sauce, but it can really add some delicious umami flavors to whatever you're cooking. If you need help incorporating it into your cooking, "The Red Boat Fish Sauce ...

This fermented staple deepens the flavor of noodles, stews, marinades, and much more. What is fish sauce, and why does it merit consideration, experimentation, or even full-on immersion? A staple in ...

Chef Diep Tran uses fish sauce, cilantro, coriander, black pepper, sugar and ginger to make a wet rub and butters parchment to roast her turkey. “Every cook that I’ve roasted a turkey for says they ...

Ready to try fish sauce? Start out easy. Use a generous amount (a few tablespoons) to marinate your next steak for 30 minutes or up to several hours. The natural savory flavors of the steak will be ...

Put it in pasta, stews or this thick, creamy coconut curry from Vietnam. By Tejal Rao If you have some very fresh anchovies, a heap of salt and a roomy barrel to ferment it all in, you technically ...

Like Ricker and Forgione, many chefs initially encounter fish sauce in Asian food. But today they are using it in everything from classic French to American cuisine. At his restaurant American Cut, ...

Fish sauce, the pungent, tea-colored liquid that flavors the cooking of Southeast Asia, has invaded Western kitchens. Made from salted and fermented anchovy juice, it brings a depth of flavor, or ...