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Want to bring the complex, deep flavours of Southeast Asian cuisine into your home? The secret often lies in a single bottle: fish sauce. Whether it's called nuoc mam in Vietnam or nam pla in Thailand, this amber liquid is the key to authentic umami. But with dozens of options on the shelf, it can be hard to know where to start. This guide is here to help you decode the labels and choose the perfect fish sauce for your dishes and your palate.
To make the right choice, there are three essential criteria to consider. Here they are.
The quality of a fish sauce is judged first and foremost by its composition. A traditional anchovy sauce is simply the result of fermenting fish (most often anchovies) and salt. The higher the percentage of anchovy extract, the richer and more complex the flavour will be. Some recipes add a little sugar to balance the salt, but if you're looking for an authentic product, steer clear of long ingredient lists.
While the two terms are often used interchangeably, there are real nuances. Thai fish sauce (nam pla) is generally more assertive and salty, making it a perfect base for curries and stir-fries. Vietnamese nuoc mam, on the other hand, can be more balanced and sometimes a bit milder. It's the ideal candidate for dipping sauces, like the famous sauce for spring rolls (nuoc cham). It all depends on the dish you want to prepare!
An allergy or a special diet shouldn't deprive you of umami! Excellent alternatives are available today, such as vegan fish sauce. Most often made from fermented soy, it wonderfully mimics the salty, deep taste of the original condiment. Many brands also offer certified gluten-free, Halal, or Kosher versions so there's something for everyone.
To get you started, we've selected three essential products that cater to specific needs. All are available on Joybuy.
Why it stands out: Produced by a historic Thai brand, this sauce is the result of a traditional fermentation of quality anchovies. Its very large format makes it an economical choice for daily use, without ever sacrificing the authentic taste essential to Thai cuisine.
Pros:
Who is it for? Heavy users of Asian cuisine, from home cooks to professionals, who are looking for excellent value for money for regular use.
Why it stands out: This Au Lac sauce offers a stunning plant-based alternative to traditional fish sauce. Made from soy, water, and salt, it recreates the deep, salty flavour so characteristic of Vietnamese and Southeast Asian dishes, all without any animal-derived ingredients.
Pros:
Who is it for? Vegans, vegetarians, and anyone curious about cooking Asian food in a 100% plant-based way without compromising on flavour.
Why it stands out: Megachef sauce is a top-tier product. Its highly concentrated composition (72% anchovy) gives it an umami flavour of rare purity and depth, achieved through natural fermentation. Its formula is guaranteed gluten-free, MSG-free, and free of artificial colours.
Pros:
Who is it for? Discerning cooks looking for a powerful and refined flavour, as well as those with gluten intolerance.
Our selection is just a taste. The world of Asian condiments is vast! To discover other brands, different sizes, or more specific sauces, feel free to browse our full selection.
Discover our entire range of fish seasoning
Nuoc mam is the Vietnamese term, while nam pla is the Thai term. While the basic principle (fermenting fish in salt) remains the same, regional variations exist. Nam pla is generally more direct and salty, whereas nuoc mam can be more complex and balanced, sometimes with a hint of sugar, especially in preparations for dipping sauces.
Close the cap tightly after each use and store the bottle in a cool, dry place away from light. For long-term storage, the refrigerator is your best bet, as recommended by most manufacturers.