Fish Sauce (Nam Pla)/Nuoc Mam

This salty, pale brown liquid is made from fermented small fish or shrimp. It is widely used in cooking to provide a salty flavour in Thai cooking much as soy sauce would be used and is also used as a dipping condiment for fish, shrimp, pork, and chicken. Fish sauces may be flavoured variously-such as with chiles or sugar- depending on the use.