i love the stuff. it is potentially the funkiest food item i eat. i am not clear on the concept of how it is made, but i think it is the juice from fermenting salted fish parts. i try not to think too much about it. it is salty, and very complex tasting. you use very little to build sauces. i used it tonight to make a dressing for tonight's dinner. Green Papaya Salad. a common staple in thailand. if any of you have ever eaten thai or vietnamese food, you have eaten fish sauce. it is in 100% of the food over there.
the salad comes out salty, super spicy, and very complex. delicious!
