Editing Fish sauce (section)

=== Southeast Asia ===
Southeast Asian fish sauce is often made from [[anchovy|anchovies]], salt, and water, and is intensely flavoured. Anchovies and salt are arranged in wooden barrels to ferment and are slowly pressed, yielding the salty, fishy liquid. The salt extracts the liquid via [[osmosis]].

Southeast Asians generally use fish sauce as a cooking sauce. However, there is a sweet and sour version of this sauce which is used more commonly as a dipping sauce.

====Myanmar ====
Fish sauce in [[Myanmar]] is called ''ngan bya yay'' (ငါးငံပြာရည်). It's often a by-product of [[Ngapi|Hmyin ngapi]](မျှင်ငပိ)(Burmese Fish Paste made from small fishes, anchovies,krills and shrimps)<ref>Mi Mi Khaing, ''Cook and Entertain the Burmese Way'' (Rangoon, 1975) p. 98</ref>

====Cambodia====
In [[Cambodia]], fish sauce is called ''tik trei'' ({{langx|km|ទឹកត្រី}}, {{lang|km-latn|tœ̆k trei}}). Just like ''[[prahok]]'', it is believed to date back to the [[Cambodia#Pre-Angkorian and Angkorian era|pre-Angkorean era]]. Industrially fish sauce is produced by mixing ''trei aing keuy'' or [[anchovy|anchovies]] with [[coarse salt]] and fermenting it in large wooden [[barrel|vats]]. Over the period of six to eight months, it is distilled five times, before being transferred into jars and sun-fermented for the final 2–3 months. The most famous fish sauce is produced in the [[Kampot Province]]. Food Production Company of Kampot produces a speciality fish sauce containing [[roe]].<ref>{{Cite book |last=Thaitawat |first=Nusara |title=The Cuisine of Cambodia |date=2000 |publisher=Nusara & Friends Co. Ltd. |isbn=978-9-748-77885-3 |location=Thailand |page=31}}</ref> Fish sauce is mixed with sugar, [[lime juice]], [[chili pepper]]s and crushed [[roasted peanuts]] to create sweet fish sauce, which is the most popular dipping sauce in Cambodia.<ref>{{Cite web |date=6 July 2017 |title=Sweet Fish Sauce |url=https://www.cambodiarecipe.com/recipe/sweet-fish-sauce/ |access-date=15 March 2020 |website=Cambodian Recipes}}</ref><gallery>
File:Neary Khmer, 2018-01-02 (004).jpg|Cambodian sweet fish sauce mixed with chopped chili peppers and slices of garlic
</gallery>

====Laos====
In [[Lao language|Lao]]/[[Isan language|Isan]], it is called ''nam pa'' ({{langx|lo|ນ້ໍາປາ}}). A chunkier, more aromatic version known as ''[[padaek]]'' is also used.<ref>{{Cite journal |last=Marui |first=Junichiro |last2=Phouphasouk |first2=Souphachay |last3=Giavang |first3=Yethao |last4=Yialee |first4=Yanglao |last5=Boulom |first5=Sayvisene |date=2021-03-01 |title=Relationship between Salinity and Histamine Accumulation in Padaek, a Salt-Fermented Freshwater Fish Paste from Laos |url=https://linkinghub.elsevier.com/retrieve/pii/S0362028X22068727 |journal=Journal of Food Protection |volume=84 |issue=3 |pages=429–436 |doi=10.4315/JFP-20-272 |issn=0362-028X|doi-access=free }}</ref><ref>{{Cite web |last=Ngo |first=Hope |last2=Staff |first2=Tasting Table |date=2022-05-09 |title=14 Fish Sauces Around The World, Explained |url=https://www.tastingtable.com/857336/3-types-of-fish-sauce-and-what-to-use-them-for/ |access-date=2025-04-15 |website=Tasting Table |language=en-US}}</ref>

==== Philippines ====
{{Main|Bagoong|Dayok}}
The [[Philippine condiments|Philippine]] fish sauce is known as ''patis''. It is one of the most important ingredients in Filipino cuisine.<ref>{{Cite web |title=Patis / Fish Sauce |url=http://www.marketmanila.com/archives/patis-fish-sauce |access-date=13 January 2019 |website=Market Manila|date=14 July 2007 }}</ref> ''Patis'' is a by-product of ''[[bagoong]]'' production, which include ''[[bagoong isda]]'' (fermented fish) and ''[[bagoong alamang]]'' (fermented [[krill]]), as well as the rarer ''bagoong macabebe'' (fermented [[oyster]]s) and ''bagoong sisi'' (fermented [[clam]]s). The fish used are typically small like [[sardine]]s, [[anchovies]], [[ambassid]]s, and the [[Juvenile fish|fry]] of larger fish. Unlike other fish sauce variants, the fermented solids are not discarded but are sold as separate products. The ''patis'' is skimmed from the upper layers of fermenting ''bagoong'' and is not pressed. As such, ''patis'' usually takes longer to produce than other types of fish sauce as it is reliant on the readiness of ''bagoong''.<ref name="fib" /><ref name="vv">{{Cite book |last=Van Veen |first=E.M. |url=https://books.google.com/books?id=h6-yzgZaTOAC |title=Advances in Food Research |publisher=Academic Press |year=1953 |isbn=9780080567495 |editor-last=Mrak |volume=4 |page=217 |chapter=Fish Preservation in Southeast Asia |editor-last2=Stewart, G.F.}}</ref><ref name="ffg" />

''Patis'' is nearly always cooked prior to consumption, even when used as an accent to [[salad]]s or other raw dishes. ''Patis'' is also used as an ingredient in cooked dishes, including a rice porridge called ''[[arroz caldo]]'', as a condiment for fried fish or an umami accent in a common dish, ''sinigang''. ''Patis'' is also used in place of table salt in meals to enhance the flavor of the food, where it can either be dashed from a dispensing bottle onto the food, or poured into a saucer and mixed with [[calamansi]] and [[labuyo chili]]s and used as a dipping sauce.<ref name="olympia">{{Cite book |last=Olympia |first=Minerva |url=https://www.ncbi.nlm.nih.gov/books/NBK234688/ |title=Applications of Biotechnology to Fermented Foods: Report of an Ad Hoc Panel of the Board on Science and Technology for International Development |publisher=National Academies Press |year=1992 |chapter=Fermented Fish Products in the Philippines}}</ref><ref name="ffg">{{Cite web |title=Patis - Filipino Fishy Goodness |url=http://oysterfoodandculture.com/2009/06/patis-filipino-fishy-goodness/ |access-date=13 January 2019 |website=Oyster Food and Culture |archive-date=11 November 2020 |archive-url=https://web.archive.org/web/20201111172228/http://oysterfoodandculture.com/2009/06/patis-filipino-fishy-goodness/ |url-status=dead }}</ref><ref>{{Cite web |title=Patis |url=https://www.tagaloglang.com/patis/ |access-date=13 January 2019 |website=TagalogLang}}</ref><ref name="fib">{{Cite web |title=Filipino Icon: Bagoong |url=http://ffemagazine.com/filipino-icon-bagoong/ |access-date=13 January 2019 |website=For Filipinos in Europe|date=8 April 2014 }}</ref>

<gallery>
File:Bornayjars.jpg|Traditional [[Tapayan|''burnay'' jars]] containing fermenting ''[[bagoong]]'' in [[Ilocos Norte]]
File:09975jfSauces of the Philippinesfvf 02.jpg|Commercial ''patis'' sold in the Philippines
File:Sili at patis (fish sauce and chilis), Philippines.jpg|Dipping sauce made from ''patis'' with ''[[siling labuyo]]'' peppers
</gallery>

==== Thailand ====
Fish sauce in [[Thailand]] is called ''nam pla'' ({{langx|th|น้ำปลา}}). In [[Isan language|Isan]], it is called ''nam pa''. Similar to the Laotian ''padaek'' is ''[[pla ra]]'' ({{langx|th|ปลาร้า}}), also used in [[Thai cuisine]]. In Thailand, fish sauce is used both in cooking and also served at the table as a condiment, for instance in noodle soups. Nearly every Thai meal is served with ''phrik nam pla'' as a condiment: a mixture of fish sauce, lime juice, and chopped [[bird's eye chili]]es. Sliced garlic is often added to this sauce.

Historically, there were two types of fish sauce made in Thailand: that made from freshwater fish, ''pla soi'', and that made from saltwater fish, ''pla kratak''. Either fish is fermented for at least eight months, three parts fish to two parts salt. The resulting mash is filtered. This yields the best fish sauce called the "base". The dregs are then mixed with water and salt and again fermented for three to four months. This yields a second-grade fish sauce, mostly used in cooking.<ref>{{Cite news |last=Sukphisit |first=Suthon |date=2018-11-25 |title=Fish Tails |work=Bangkok Post |url=https://www.bangkokpost.com/lifestyle/food-and-drinks/1581906/fish-tails |access-date=2018-11-25}}</ref>

In 2014, the [[US Food and Drug Administration]] (FDA) banned the import of Thai fish sauces due to a lack of information about tests for [[botulinum toxin]]. The toxin can cause death if more than 0.5 [[microgram]]s are consumed. The Thai Office of Food Safety and Quality then tested 48 brands of fish sauce to determine the content of botulinum toxin in the products. Of 48 brands tested, 28 were genuine fish sauces from 18 production sites in 12 provinces. Twenty samples from production sites in eight provinces were adulterated fish sauce. Tests showed that none were contaminated with botulinum toxin types A, B, E, and F and were free of ''[[Clostridium botulinum]]'' bacteria.<ref>{{Cite news |date=2017-02-06 |title=21 brands of Thai fish sauce free from botulinum toxin |work=Thai PBS |url=http://englishnews.thaipbs.or.th/21-brands-thai-fish-sauce-free-botulinum-toxin/ |access-date=2018-11-25 |archive-date=3 June 2019 |archive-url=https://web.archive.org/web/20190603235831/http://englishnews.thaipbs.or.th/21-brands-thai-fish-sauce-free-botulinum-toxin/ |url-status=dead }}</ref> In 2018, rumours again surfaced concerning banned Thai fish sauce.<ref>{{Cite news |date=2018-10-25 |title=FDA denies US ban on fish sauce from Thailand |work=The Nation |url=https://www.nationthailand.com/detail/national/30357106 |access-date=25 November 2018 |archive-date=16 June 2019 |archive-url=https://web.archive.org/web/20190616162805/http://www.nationmultimedia.com/detail/national/30357106 |url-status=live }}</ref>

<gallery>
File:Phrik nam pla.jpg|''[[Phrik nam pla]]'' ("fish sauce with chili") is served with some Thai meals
File:Thaifishsauce0609.jpg|Prepared fish sauces in Thailand
</gallery>

==== Vietnam ====
{{See also|Nước chấm|Mắm nêm}}
The variety from [[Vietnam]] is called ''nước mắm''.<ref>{{Cite book |last=Robuchon |first=Joël |title=[[Larousse Gastronomique]] |date=2009 |publisher=Hamlyn |isbn=9780600620426 |edition=Updated |location=London |page=714}}</ref> There are two areas in Vietnam that are most famous for producing fish sauce: [[Phú Quốc]] and [[Phan Thiết]].

Fish sauce has a 300-year history dating back to the [[Champa]] kingdom of the [[Cham people]].<ref>Ng, J. (2021, September 13). Fish Sauce Museum: 300-Year-Old Recipes & Champa Artifacts In Phan Thiết. The Smart Local. Retrieved May 25, 2022, from https://thesmartlocal.com/vietnam/fish-sauce-museum/</ref> [[Phan Thiết]] can be identified with the birthplace of Vietnamese fish sauce. Before 1693, Phan Thiết was a territory of [[Champa]]. The Vietnamese occupied the area in 1693 and commercialized the fish sauce by keeping it in barrels and selling throughout the country. This business was popularized by Trần Gia Hòa who was born in 1872. There is a fish sauce museum in Phan Thiết. Popular brands in the US include Mega Chef, Red Boat, 3 Crabs, Golden Boy, and Hòn Phan Thiết.<ref>{{Cite web |last=Hildebrant |first=Kyle |date=2014-02-17 |title=Fish Sauce Taste Test, 13 Brands Compared – Our Daily Brine |url=https://ourdailybrine.com/fish-sauce-taste-test/ |access-date=2017-04-04 |publisher=Ourdailybrine.com |archive-date=8 November 2020 |archive-url=https://web.archive.org/web/20201108103047/https://ourdailybrine.com/fish-sauce-taste-test/ |url-status=dead }}</ref>

Vietnamese fish sauces are made with anchovies, mackerel, scabbard fish, and salt. High mercury concentration can be found in larger fish, especially in predator fish like scabbard fish. They do not have any additives like sugar, [[hydrolyzed protein]], or preservatives.<ref>{{Cite web |last=Stanton |first=J. |date=2012-05-02 |title=What Are "Hydrolyzed Soy Protein" And "Hydrolyzed Wheat Protein," And Why Are They in Everything? |url=http://www.gnolls.org/3089/what-are-hydrolyzed-soy-protein-and-hydrolyzed-wheat-protein-and-why-are-they-in-everything/ |access-date=2017-04-04 |publisher=Gnolls.org}}</ref> Vietnamese prefer sauces without a strong smell, and transparent with a deep golden amber color. "First press" fish sauce, meaning the sauce is bottled from the first time the fermenting barrels are drained, also indicates quality. Lastly, when measuring the [[nitrogen]] level of fish sauces (°N, or grams of nitrogen per liter), most fish sauce on the market falls within the mid 20°N range. Anything over 30°N is considered high-grade, and 40°N is optimal.<ref>{{Cite web |title=Everything you want to know about Phu Quoc Fish Sauce |url=http://www.phuquocislandguide.com/phu-quoc-fish-sauce/ |access-date=2017-04-04 |publisher=Phuquocislandguide.com |archive-date=25 August 2018 |archive-url=https://web.archive.org/web/20180825073920/https://www.phuquocislandguide.com/phu-quoc-fish-sauce/ |url-status=dead }}</ref><ref>{{cite book |last1=Pham |first1=Cuong |last2=Nguyen |first2=Tien |last3=Tran |first3=Diep |title=The Red Boat Fish Sauce Cookbook: Beloved Recipes from the Family Behind the Purest Fish Sauce |date=2021 |publisher=Houghton Mifflin Harcourt |isbn=978-0-358-41097-3 |page=10 |url=https://books.google.com/books?id=8WoOEAAAQBAJ&pg=PA10 |language=en}}</ref>

''[[Nước chấm]]'' is a Vietnamese prepared fish-based condiment (also referred to as a "sauce") that is savory, lightly sweet and salty tasting, and can be sour and spicy if [[Lime (fruit)|lime]] and [[chili pepper]]s are added. The main components are fish sauce, water, and sugar.

''[[Fish paste|Mắm]]'' is made much like fish sauce, except that it is not fermented as long, and the fish is kept along with its liquid extract, not just the extract. ''Mắm'' can be used as a base condiment in dipping sauces with additional ingredients, used in soups, stir-fries and meat loaves, or eaten with rice as a main dish.

In January 2016, the [[Institute of Food Technologists]] published a study asserting that using Vietnamese fish sauce as a [[Salt substitute|substitute for sodium chloride]] (salt) in chicken broth, tomato sauce, and coconut curry reduced the amount of sodium chloride by 10 to 25 percent while still maintaining the perceived deliciousness, saltiness, and overall flavor intensity.<ref>{{Cite journal |last1=Huynh |first1=Hue Linh |last2=Danhi |first2=Robert |last3=Yan |first3=See Wan |date=27 November 2015 |title=Using Fish Sauce as a Substitute for Sodium Chloride in Culinary Sauces and Effects on Sensory Properties |journal=Journal of Food Science |volume=81 |issue=1 |pages=S150–S155 |doi=10.1111/1750-3841.13171 |pmid=26613570}}</ref> This idea is similar to the use of [[umami]] [[flavor enhancer]]s such as MSG to increase flavor intensity and reduce sodium requirement.<ref>{{cite web|url=https://www.businessinsider.com/cooking-with-msg-supersalt-2017-2|title=Everyone should cook with MSG, says food scientist|last=Lubin|first=Gus|website=Business Insider|date=2 February 2017|access-date=27 January 2019}}</ref>

According to the [[General Statistics Office of Vietnam|General Statistics Office]], in 2020, the output of fish sauce reached nearly 380 million liters.<ref>{{Cite web |title=Giải pháp nào cho ngành Nước mắm Việt Nam phát triển? |url=https://thanhtra.com.vn/kinh-te/thi-truong/giai-phap-nao-cho-nganh-nuoc-mam-viet-nam-phat-trien-200976.html |access-date=2024-02-19 |website=thanhtra.com.vn |language=en-US}}</ref><ref>{{Cite web |title=Nghề nước mắm tạo ra 6.000 tỷ đồng mỗi năm, xuất khẩu 25 triệu USD |url=https://thegioitiepthi.danviet.vn/nghe-nuoc-mam-tao-ra-6000-ty-dong-moi-nam-xuat-khau-25-trieu-usd-20211215182259955.htm |access-date=2024-02-19 |website=thegioitiepthi.danviet.vn |language=vi}}</ref><ref>{{Cite web |last=NLD.COM.VN |title=Việt Nam đang xuất khẩu 12,6% sản lượng nước mắm ra thế giới |url=https://nld.com.vn/kinh-te/phat-trien-nganh-nuoc-mam-o-viet-nam-giong-nhu-nganh-ruou-vang-the-gioi-20220624161627903.htm |access-date=2024-02-19 |website=Báo Người Lao Động Online |language=vi}}</ref> According to the Vietnam Fish Sauce Association, the output of fish sauce in 2023 is expected to reach about 420 million liters.<ref>{{Cite web |title=Thành lập Hiệp hội nước mắm Việt Nam là rất cần thiết |url=https://hiephoinuocmamvietnam.org.vn/ban-tin-hiep-hoi/ban-tin-noi-bo/thanh-lap-hiep-hoi-nuoc-mam-viet-nam-la-rat-can-thiet-22.html |access-date=2024-02-19 |website=HIỆP HỘI NƯỚC MẮM VIỆT NAM |date=15 April 2021 |language=vi}}</ref><ref>{{Cite web |last=Phượng |first=Cẩm |date=2023-10-28 |title=Chắp cánh nước mắm Việt Nam |url=https://thuysanvietnam.com.vn/chap-canh-nuoc-mam-viet-nam/ |access-date=2024-02-19 |website=Tạp chí Thủy sản Việt Nam |language=vi}}</ref> The reason for this growth is due to the increasing domestic demand and the strong development of the fish sauce export industry.<ref>{{Cite web |last=ANH |first=QUỲNH |date=2023-10-05 |title=Động lực tăng trưởng từ xuất khẩu và kích cầu tiêu dùng trong nước |url=http://baokiemtoan.vn/dong-luc-tang-truong-tu-xuat-khau-va-kich-cau-tieu-dung-trong-nuoc-27407.html |access-date=2024-02-19 |website=BÁO KIỂM TOÁN NHÀ NƯỚC |language=vi}}</ref><ref>{{Cite web |last=tcct |date=2019-08-11 |title=Một số giải pháp phát triển thương hiệu nước mắm Phan Thiết |url=https://tapchicongthuong.vn/bai-viet/mot-so-giai-phap-phat-trien-thuong-hieu-nuoc-mam-phan-thiet-64468.htm |access-date=2024-02-19 |website=Tạp chí Công Thương |language=vi}}</ref> Vietnamese fish sauce is currently exported to more than 60 countries and territories around the world.<ref>{{Cite web |date=2019-08-11 |title=Nhiều khó khăn trong tiêu thụ, xuất khẩu nông, lâm, thủy sản |url=https://www.camau.gov.vn/wps/portal/trangchitiet/!ut/p/z1/nVJRb4IwEP4te_CR9UAEfRSyGOZkTufUvpADC3Rqq1jM5q-3msXMZENi05e73n33fb2PUDIjVOCeZ6i4FLjS8Zw6UWvYD3qeDyF0AOBt0Pwww24fnkZAplUFjuMSWqcfrk4XvJHlNQF6r9Y9_b-R6vVXFNBq-OdbA_QP8s_tlnYJTaRQ7EuRWYJrLFc8LrD4bsA5kumOK6YDKbIFigZkHKXibHNJiJyzcpnLZY5CFTqrX0uVl2SuJbj_UnBtMiZUr3UXVVZFU38QDQu257LcDTFjY35gj600YQvTsg3XdmLDNplldGKGhpskbbONGKd2SuYmnCb471rrj5yLOB8HJ3Hje8Vp3DOxQE-pL0PTr0ndcrUFaNUSzyb-wwbXLr3lk816MpnMDi9pGLb2-gIPHo4QVa4H/ |access-date=2024-02-19 |language=vi}}</ref><ref>{{Cite web |title=Định vị hạng sang cho nước mắm việt |url=https://nhipcaudautu.vn/kinh-doanh/dinh-vi-hang-sang-cho-nuoc-mam-viet-3337998/ |access-date=2024-02-19 |website=nhipcaudautu.vn |language=vi}}</ref><ref>{{Cite web |last=Ngoc |first=Nu |date=2022-02-14 |title=Đặc sản Vinafood |url=https://vinafood.net/ |access-date=2024-02-19 |language=vi}}</ref><ref>{{Cite web |date=2022-06-25 |title=Phát triển ngành nước mắm Việt Nam xuất khẩu ra thế giới |url=https://mekongasean.vn/post-7882.html |access-date=2024-02-19 |website=Mekong ASEAN |language=vi}}</ref> According to statistics, [[Vietnam]] currently has 783 fish sauce production facilities with 1,500 participating farming households,<ref>{{Cite web |last=Hoàng - |first=Song |date=2021-12-15 |title=Khẩn cấp tìm giải pháp bảo vệ nguồn cá sản xuất nước mắm trước nguy cơ cạn kiệt |url=https://vneconomy.vn/khan-cap-tim-giai-phap-bao-ve-nguon-ca-san-xuat-nuoc-mam-truoc-nguy-co-can-kiet.htm |access-date=2024-02-19 |website=Nhịp sống kinh tế Việt Nam & Thế giới |language=vi}}</ref><ref>{{Cite web |last=Mai |first=Phạm Sao |date=2022-01-11 |title=Sản xuất nước mắm: Nỗi lo cạn kiệt nguyên liệu |url=https://thuysanvietnam.com.vn/san-xuat-nuoc-mam-noi-lo-can-kiet-nguyen-lieu/ |access-date=2024-02-19 |website=Tạp chí Thủy sản Việt Nam |language=vi}}</ref> producing about 250 million liters of fish sauce per year. Of which, 35 facilities produce fish sauce for export to 20 markets.<ref>{{Cite web |last=baochinhphu.vn |date=2022-06-25 |title=Nhiều dư địa cho xuất khẩu nước mắm của Việt Nam |url=https://baochinhphu.vn/nhieu-du-dia-cho-xuat-khau-nuoc-mam-cua-viet-nam-102220624194204916.htm |access-date=2024-02-19 |website=baochinhphu.vn |language=vi}}</ref><ref>{{Cite web |title=Chuyên trang Infonet Báo VietnamNet |url=https://infonet.vietnamnet.vn/niem-tu-hao-nuoc-mam-viet-400552.html |access-date=2024-02-19 |website=Infonet News |language=vietnamese}}</ref>

<gallery>
File:Phu quoc bateau de peche 2.jpg|Fishing boats in {{lang|vi|[[Phú Quốc]]|italic=no}}, where the most prized fish sauce is made
File:Fish sauce factory, Phu Quoc.jpg|A fish sauce factory in {{lang|vi|Phú Quốc|italic=no}}
File:Bún trộn, James Bun, Paris 27 August 2016 004.jpg|A small bowl of [[nước chấm]] (literally meaning, dipping water)
File:Ăn quán ở P1 Đông Hà, Lễ 2th9n2023 (chén mắm nêm) (2).jpg|A bowl of [[mắm nêm]] 
</gallery>