Fish Sauce

This thin, brownish liquid—made from fish essence or extract, salt, and water—is widely used in Asia. In southern China, it is called yue lo, or “fish mist, ” and it is favored by the Chiu Chow. Essentially, it is the same as the nam pla of Thailand and the nuoc mam of Vietnam. It is widely available and comes in many brands made in China, Southeast Asia, and Taiwan. It is labeled either “fish sauce” or “fish gravy.” It will keep at room temperature indefinitely.