Fish Sauce

Store in a cool, dark cupboard. Unopened bottles keep indefinitely. Once opened, recap tightly to prevent odor spread. Keep away from direct sunlight.

Start with ½ teaspoon per dish and taste before adding more—it's potent and salty.

Add near the end of cooking so the raw, harsh flavor can mellow slightly.

The smell is strong but cooks down significantly; the aroma fades once it heats.

Use in marinades, broths, dipping sauces (like Vietnamese nước chấm), and pad thai for authentic flavor.

Using too much—fish sauce seasons aggressively. Err on the side of caution.

Adding at the start of cooking; add it mid-to-late so its harsh edge softens.

Confusing the raw smell with the final taste; the cooked flavor is much more pleasant.