« back to encyclopedia search resultsFish Sauce
Nowadays, this generally refers to Thai 'nam pla' or the Vietnamese 'nuoc mam', which are made from small fermented fish, which are fermented in brine, the liquid is then matured in the sun before being bottled.
The Ancient Greeks and Romans produced a similar liquid called 'garum'.
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.