Editing Fish sauce (section)

====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
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