Fish Sauce; Fermented Fish; Pickled Fish; Salted Fish

Burmese fish sauce is called ngan pyar yay. It can be dark and pungent or clearer and red-tinted. The latter is made from shrimp, I am told. I substitute Thai fish sauce for Burmese, since it is easily available in North America; my preference is Squid brand. If you have the time, buy several bottles of different fish sauces and do a taste test. Try to avoid the ones that contain sugar; I find it muddies the flavor. See also shrimp paste.