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Thai Beef Salad with Fish Sauce
Asian fish sauce, called nuoc mam in Vietnam, and nam pla in Thailand, is the water, or juice, in the flesh of fish, extracted in the process of prolonged salting and fermentation. Most often, the fish used are anchovies, as they are plentiful in the waters off the coast of Thailand. In Thai and Vietnamese cooking, fish sauce plays a similar role to that of soy sauce in Chinese and Japanese cooking, to add saltiness to the dish. The quality and taste of fish sauces vary widely, and I experimented with many before I found the one that gave me