However, fish sauce has a richer, deeper flavor compared to soy sauce. Plus, thanks to its anchovy base, fish sauce also boasts a briny and tangy taste that sets it apart. The takeaway?

There are more than a dozen varieties of fish sauce out there, Thai and Vietnamese being among the most popular. What's the difference between both types?

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.

One of the most popular was garum, a salty, aromatic, fish-based sauce. Like so many other Roman treasures, it was borrowed from the ancient Greeks. Apicius used it in all his recipes, and the ...

When Benoit Chaigneau first tasted Vietnamese fish sauce, he was struck by its complexity and believed it distinguished ...

This brightly hued sauce adds richness, color and fragrant flavor to just about any protein — shrimp, chunks of fish, chicken, pork or tofu — and can be used right away if you’d like ...