Fish sauce

What is it?

Fish sauce is a fermented liquid seasoning made from anchovies (or other small fish) layered with salt and aged for months to years. Over time, the fish breaks down into a clear, amber liquid that’s intensely savory and salty.

A staple across Southeast Asian cuisines (Vietnamese, Thai, Filipino, Cambodian, Lao)
Sold bottled, shelf-stable, usually in the Asian/international aisle

Despite the smell right out of the bottle, it doesn’t make food taste “fishy” when used correctly. Its pungency is easily balanced by other ingredients, and the fishy aroma transforms into a “meaty” flavor when cooked.

Buying tip: Look for bottles with just fish + salt listed in the ingredients. Avoid ones with added sugar or additional “extracts” if possible.

What’s its flavor?

Taste: Deeply salty & umami

Aroma: Pungent straight from the bottle, mellow and meaty once cooked

Human: Immediately reminiscent of Southeast Asian food (e.g. how you achieve the Thai takeout flavor profile)

Why should you buy some?

If you want to venture into Southeast Asian cooking, you’ll need fish sauce.

Its high salt content makes it super shelf-stable. A bottle lasts a long time since you usually only need a small amount at a time.
Adds savory depth to non-Asian food too (pasta sauces, stews, beans, chili)

Pro move: If something tastes flat but is already salty enough, add a tiny splash of fish sauce instead of more salt.

What else can you make with it?

Simple dipping sauces with lime, sugar, and chile (nuoc cham)
Stir-fries, fried rice, or noodle dishes
Added to tomato sauce, chili, or braised greens for umami
Mixed into marinades for chicken, pork, or beef
Caesar-style dressings or vinaigrettes instead of anchovies

Check these out & more on our app.

TLDR: Smells scary, but makes food addictive. Once you start cooking with fish sauce, you’ll add it to dishes like you might add a sprinkle of MSG.

RECIPE RECS ✅

Thai classics

Most people pick up a bottle of fish sauce to recreate a Thai takeout dish at home. Here are some favorites that use fish sauce as a core ingredient but don’t overpower the dish:

Pad See Ew
Pad Thai
Som Tum (Papaya Salad)
Bahn Mi
Tom Kha Soup
Tom Yum Soup
Pad Kra Pao (Thai Beef Basil Stir Fry)

For the full collection of Thai takeout recipes and frameworks, check out our app:

Cook the Collection

GEAR REC 🔪

Favorite cutting board

As Ethan covered in a recent vegetable prep video, a comfortable cutting setup makes cooking easier and more enjoyable.

That’s why we designed the Foundations Cutting Board, which is our most used piece of cooking equipment.

Our board is a generous 24x18" for comfortable prep work. It’s large, but fits horizontally or vertically on standard counter depths.
Recessed handles and chamfered edges make the board comfortable to flip, rotate, and transport.
Made in the USA with high-quality American hardwood maple or walnut.

This butcher block-style board is meant to live on the counter, and the edge grain design makes this a natural kitchen centerpiece.

Buy one now on our shop page:

Get the Cutting Board

FOOD TRENDS 🚀

Temaki bars

Why are temaki hand roll bars popping up everywhere?

Temaki are cone-shaped sushi rolls meant to be eaten by hand immediately after they’re made to best enjoy the crisp nori exterior with warm rice and fresh fish tucked inside.

Unlike traditional sushi restaurants with long menus, temaki bars focus on a tight lineup of rolls, often served one at a time directly from chef to guest.

Why have they been so well received?

Texture and temperature contrast: Crisp seaweed against warm, seasoned rice and cool fish hits multiple sensory notes at once.
Easy ordering: The streamlined, focused menus mean diners aren’t overwhelmed by the options. Often, you can choose from a preset omakase-style tasting of a set number of rolls for a value price.
Interactive, social format: Temaki are passed across the counter one by one. You eat, chat, then wait for the next. It slows the meal down and turns dinner into a shared experience. The spirit of omakase, but in a more casual setting (and easier price tags).

Bigger picture: Like izakayas and tasting-menu counters, temaki bars reflect a shift toward experience-driven dining: tighter menus, high-quality ingredients, and meals designed as a memorable event, not just a meal.

WINNING PHOTO SUBMISSION 🏆

Breakfast burger

This week’s winner is Jamie P, who made a bacon, egg, & cheese breakfast burger “with lots of spicy mayo and good coffee.” A great way to start the day.