Vietnamese sauce, known as nuoc mam, hinges on anchovies and salt. Meanwhile, the Thai version, called nam pla, also contains fermented fish like anchovies. When you compare the two, Thai fish ...

An curved arrow pointing right. Colatura di alici, which is Italian for "anchovy drippings," is a traditional sauce produced by fermenting salted anchovies inside small chestnut barrels.

fish sauce is liquid umami.Due to our collective phobia of anchovies, a bottle of fish sauce is not something you’ll find in most Canadian pantries. But even if you don’t cook Thai or Vietnamese ...