Condiment

Fish Sauce

Fish sauce is a clear, amber, salty liquid from fermented fish and brine—the backbone of Thai, Vietnamese, and wider Southeast Asian seasoning. Quality smells funky-marine but clean, not rotten. Season dressings, stir-fries, and dipping sauces by the teaspoon. Distinct from soy sauce in fish umami.

Also known as: Nam Pla, Nuoc Mam

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Explore further

Style

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

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Nam Pla

First Press Fish Sauce

Premium Aged Fish Sauce

Nuoc Mam

Characteristics

Preparations

BottledCookedLiquidRaw

Provenance

OrganicSingle OriginTraditional

Sources

Indoor FarmedOutdoor Farmed

Traits

AmberFermentedMarinePreparedSaltySeasoningUmami

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 80.6

Amount per 100 g

Total Fat 2.04 g
Saturated Fat 0.36 g
Trans Fat 0 g
Monounsaturated Fat 0.66 g
Polyunsaturated Fat 1.02 g
Cholesterol 0 mg
Sodium 4193 mg
Salt 9.84 g
Total Carbohydrate 12.7 g
Dietary Fibre 0.93 g
Total Sugars 6.14 g
Complex / starch 2.08 g
Protein 2.81 g
Water 77.9 g

Detailed nutrients

Energy 80.6 kcal
Water 77.9 g
Carbohydrates 12.7 g
- Sugars 6.14 g
  - Monosaccharides 4.3 g
  - Disaccharides 1.85 g
- Starch 2.08 g
  - Amylose 0.52 g
  - Amylopectin 1.56 g
  - Digestible Starch 1.77 g
  - Resistant Starch 0.21 g
- Fibre 0.93 g
  - Soluble Fibre 0.33 g
  - Insoluble Fibre 0.6 g
Protein 2.81 g
Fat 2.04 g
- Saturated Fat 0.36 g
- Monounsaturated Fat 0.66 g
- Polyunsaturated Fat 1.02 g
  - Omega-3 0.15 g
  - Omega-6 0.39 g
Vitamins 24.7 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.01 mg
- Vitamin B2 — Riboflavin 0.02 mg
- Vitamin B3 — Niacin 0.1 mg
- Vitamin B5 — Pantothenic Acid 0.05 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.2 µg
- Vitamin B9 — Folate 1.8 µg
- Vitamin C 2 mg
- Vitamin E 0.09 mg
- Vitamin K 0.4 µg
Minerals 4443 mg
- Major Minerals 4437 mg
  - Calcium 42 mg
  - Sodium 4193 mg
  - Potassium 202 mg
- Trace Minerals 6.1 mg
  - Iron 0.7 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 9.84 g
- Sodium Chloride 9.84 g

Vitamins

vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.01 · vitamin-b2-riboflavin: 0.02 · vitamin-b3-niacin: 0.1 · vitamin-b5-pantothenic-acid: 0.05 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.2 · vitamin-b9-folate: 1.8 · vitamin-e: 0.09 · vitamin-k: 0.4 ·

Minerals

Sodium: 4192.64 · Potassium: 202 · Calcium: 42 · Iron: 0.7 · Zinc: 0.4 · Iodine: 5 ·

Condiments are flavour concentrates—often high in salt or sugar relative to serving size.

In the kitchen

Culinary partners and combinations that usually underperform with Fish Sauce.

Pairs well with

Classic and complementary matches

Chilli
Coriander
GarlicSoutheast Asian sauces
LimeNuoc cham
MintVietnamese
Sugar

Usually avoid with

Often clash in flavour or tradition

History

500 BCEVN

Mainland Southeast Asian cookery developed fermented fish sauces as primary salt-umami seasonings.

1800TH

Thai nam pla traditions refined regional fish sauce styles.

1990

Global Thai and Vietnamese restaurants made fish sauce a Western pantry staple.