However, when you walk down the aisle in any Asian supermarket, you'll notice two main varieties: Vietnamese and Thai fish sauces. So while there are many unique ways to use fish sauce ...

It originated as a thin soy sauce made from fermented fish most likely from a region called Tonkin, or in what we call Vietnam today. It was common throughout Southeast Asia in the 17th century.

Set aside on a tray. In a small bowl, stir together fish sauce, soy sauce, oyster sauce, sugar and black pepper. Rub marinade all over both fish, coating them evenly and generously. Set fish aside ...

Rau muong xao toi, a Vietnamese stir-fry made with morning glory and garlic, has earned a spot on TasteAtlas’s list of the ...

Banh xeo are Vietnamese crispy pancakes ... Add the sugar and whisk until dissolved. Stir in the fish sauce and lime juice. Using a pestle and mortar, bash the garlic and chilli together until ...

In a medium bowl, combine soy sauce, oyster sauce, fish sauce, sugar and black pepper. Mix until well combined. Place beef in another medium bowl. Add half the marinade and toss to coat.