Fish Sauce

Used in every Asian country (even Japan), fish sauce is a ‘top five’ store-cupboard ingredient that’s hard to replicate. Made from fermented anchovies and salt, it adds a salty depth of flavour and magic taste to food. Mixed with lime, chillies and sugar, it transforms to nuac cham, the ubiquitous dipping sauce of South East Asia, but its talents go much further than that in all aspects of Asian cooking.