Definitions for "Fish sauce"
Keywords:  salty, pungent, thai, nuoc, anchovies
No worries – a veggie alternative to this Thai ingredient is available from health food shops! But if not, soya sauce will do as a substitute
This is the liquid from salted, fermented fish and as such is extremely pungent, strong-flavored and salty. It's used as a flavoring in a similar way to soy sauce. In Thai cuisine it is called Nam Pla, in Vietnamese is it Nuoc Nam, in Japanese cooking it is called Shotsuru, and in the Philippines it is Patis.
also called nam pla or nuoc nam; made from pulverised salted fermented fish, most often anchovies. Has a pungent smell and strong taste; use sparingly