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Varieties include Thai fish sauce = nam pla, Vietnamese fish sauce = nuoc mam, patis, a Filipino fish sauce that isn't as highly regarded as the Vietnamese or Thai versions, and shottsuru, a Japanese fish sauce.

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Also known as

  • Fish gravy
  • Thai fish sauce
  • Nam pla
  • Vietnamese fish sauce
  • Nuoc mam
  • Patis
  • Shottsuru


light soy sauce OR To make your own mock fish sauce, simmer for 10 minutes: 1 can drained anchovies + 2 cloves bruised and peeled garlic + ½ teaspoon brown sugar + ¼ teaspoon salt + 1 ¼ cups water, then strain. (Adapted from a recipe in the All Around the World Cookbook by Sheila Lukins. See my sources.) OR simmer for 10 minutes: 1 part soy sauce + 4 parts anchovies (Adapted from a recipe in Substituting Ingredients by Becky Sue Epstein and Hilary Dole Klein. See my sources.) OR soak anchovies from one small can (about 14 fillets) in 1 C water, strain, then add 2 tablespoons soy sauce.
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