Fish Sauce

This dark and versatile condiment of Southeast Asia is the secret ingredient everybody knows about. A key building block of Thai and Vietnamese cooking, fish sauce has lately become the ubiquitous umami-enhancer for every tattooed chef from Austin to Auckland. And for good reason: Anytime you need a hit of fermented funk to underline and amplify the taste of whatever you're making (roasted meats, pasta, really anything that could benefit from a bit of anchovy essence), fish sauce is your friend. We love the good stuff from Red Boat ($10), but also enjoy checking out the many varieties and strengths (and amazing bottles) in the aisles of Asian markets

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