Fish sauce is a condiment derived from fish that have been allowed to ferment. It is an essential ingredient in many curries and sauces. Fish sauce is a staple ingredient in Vietnamese, Thai, Lao, Philippine cuisine and is used in other Southeast Asian countries. In addition to being added to cooking, fish sauce can also be used as a dipping condiment upon being prepared by reducing the saltiness, and it is done in many different ways by each country mentioned for fish, shrimp, pork, and chicken. In southern China, it is used as an ingredient for soups and casseroles.

KHAO PHAD MU YANG 1 cup cooked rice 100 grams pork with some fat, 1 egg 1 spring shallot, cut into short lenths 1 cucumber, 2 spring shallots 2 tbsp. sliced onion, 1 sliced lemon 1/2 tsp. ground pepper 1 tsp. chopped garlic, 1/2 tsp. sugar 1/2 tbsp. fish sauce 1/2 tbsp. oyster sauce 1 tsp. light soy sauce 3 tbsp. cooking oil

Phan Thiet is the largest town in Binh Thuan province, 200 km east of Saigon. With the clear sky, the blue sea and abundant sand, Phan Thiet is a beautiful landscape. Though today tourism plays a very important role in the local economy, Phan Thiet is traditionally known for its fish sauce.

Cock sauce anyone? lol

What cognac is to France, so the pungent, fermented fish sauce in Ms. Tinh's vats is to Vietnam: A national treasure that shouldn't be produced anywhere else.

The 2,000-year-old vessel, discovered off the Spanish coast, was described by marine archaeologists last week as "a jewel of the Old World." However, it wasn't gold or silver that the ship was carrying but hundreds of jars of a foul-smelling fish sauce. The ancient delicacy, known as garum, was usually made from fermented fish guts and blood.