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

While brininess and a pungent scent are the defining characteristics of both, Vietnamese fish sauce (also known as nuoc mam) ...

Use whichever white fish fillets you can get your hands on ... Add the lemongrass, lime leaves, nam pla and sugar to the pan and cook for 1-2 minutes more, or until the sugar dissolves, stirring.

Nam pla is a Thai fish sauce made from anchovies. Its characteristic smell is not to everyone’s liking, but do not let that put you off: It softens a little through cooking and, since its flavor ...

Add in the crushed garlic, root ginger, galangal and nam pla. Combine everything. Add the birds eye chilli and lime juice and bring to a slow simmer. Gently add in the monkfish medallions ...