Thai fish sauce

Thai fish sauce is a fermented liquid condiment, essential in Southeast Asian cuisine, especially in Thailand. It is made from salted anchovies that are left to ferment for several months, which gives it a very characteristic intense, salty, and umami flavor.

Originating from Thailand, this sauce is a fundamental ingredient for adding depth and authenticity to traditional dishes such as pad thai, soups, marinades, and stir-fries. Its use provides a perfect balance between salinity and umami, which enhances flavors without being overwhelming.

Regarding its properties, Thai fish sauce is rich in amino acids and enzymes derived from the fermentation process, in addition to containing minerals such as sodium. It is used in small quantities due to its strong flavor and high salt concentration.

In different Spanish-speaking countries, this sauce may also be known as "fermented fish" or "fish sauce", although it is important to note that the Thai version has a distinctive flavor profile compared to other types of fish sauce produced in Vietnam or the Philippines.