The Secret to Bold Flavor? Fish Sauce. Here’s How to Use It

The secret splash

Fish sauce probably isn’t the first thing you reach for when seasoning a dish. But maybe it should be. Long used in Southeast Asian cooking, this salty, fermented liquid is finally getting some well-earned space in modern kitchens. Used right, it adds depth without stealing the spotlight.

Chef Bernard Bennett of Okán puts it plainly: “Fish sauce is a salty ingredient of Southeast Asian backgrounds. I don’t know how to describe it, but think of a different soy sauce. It’s in a lot of my dishes. Southeast Asian dishes use a lot of fish sauce. So for me, any beef or red meat that we do is going to have a little fish sauce in there, too. It helps bring out the flavors of the beef itself.” In other words, it’s not just for seafood. It’s a secret weapon for building flavor in anything from a stir-fry to a steak.

A lot of people shy away from fish sauce because the bottles look unfamiliar or the smell is a little much straight from the cap. But the ingredient itself is surprisingly simple. It’s made by packing small fish like anchovies with salt, letting them ferment for months, and then collecting the liquid that’s released. That liquid is filtered, bottled and packed with flavor. It’s strong at first sniff, but mellows beautifully when heated or mixed into sauces.

One brand chefs often recommend — Chef Bennett included — is Three Crabs Brand Fish Sauce by Viet Huong. It’s made in Thailand and processed in Hong Kong, even though the brand is Vietnamese. The ingredients are straightforward: anchovy extract, salt, water and a small amount of sugar or vegetable protein. What sets it apart is the clean finish, which makes it a good choice for people just getting into using fish sauce.

The key to using fish sauce is moderation. A teaspoon or two is often all you need to take a dish from flat to layered. It pairs well with lime juice, garlic, chili and a little sugar, especially in dressings, marinades and dipping sauces. In Vietnamese cooking, that combo becomes nước chấm, the dipping sauce served with spring rolls, grilled meats and noodle bowls. It also works as a marinade base. Try it with honey, ginger and lime juice for something sweet, tangy and savory all at once.

Fish sauce isn’t limited to Southeast Asian recipes either. Use it in place of anchovies or Worcestershire sauce in Western cooking. Add a splash to tomato sauce, beef stew or even a Bloody Mary to build flavor without adding heaviness. And for people with shellfish allergies, most fish sauces are safe since they don’t contain shellfish.

Worried about the smell? Don’t be. If you’re using good-quality fish sauce and balancing it with other ingredients, the sharp edge fades and what’s left is a savory, complex note that lingers in the best way. The more you experiment with it, the more you’ll find yourself reaching for it like it’s soy sauce or salt, only smarter.

Fish sauce isn’t fancy. It’s not trendy. It’s just good. And once you know how to use it, your cooking will never be the same.

Other ways to use fish sauce

Just remember: a little goes a long way. Start small and taste as you go.

• Add to scrambled eggs for a deeper, richer taste
• Stir into chili to round out tomato-based sauces
• Mix with mayo for a bold sandwich spread or burger topping
• Drizzle into soup or broth to replace salt and boost flavor
• Toss with roasted vegetables and a splash of lime
• Blend into meatloaf or burger mix to keep it juicy and savory
• Use in vinaigrettes for salads with crunch, like slaws or cabbage
• Spike your Bloody Mary for a briny edge without using Worcestershire

Nước Chấm (Vietnamese dipping sauce)

Fish sauce does the heavy lifting in this classic Vietnamese dipping sauce. It’s the backbone of flavor: salty, savory and packed with umami. Balanced with lime, sugar and a touch of heat, this sauce transforms everything it touches. Spoon it over grilled meats, dip your spring rolls or drizzle it on noodles. This sauce keeps well in the fridge for up to a week. Store it in a sealed jar and shake before using.

Ingredients

1/4 cup fish sauce

1/4 cup fresh lime juice (about 2 limes)

1/4 cup warm water

2 tablespoons sugar (or to taste)

1 small garlic clove, finely minced

1 Thai chili or red Fresno chili, finely chopped (adjust to heat preference)

Directions

1. In a small bowl, combine the warm water and sugar. Stir until the sugar is fully dissolved.

2. Add the fish sauce and lime juice. Stir to combine.

3. Mix in the minced garlic and chopped chili.

4. Taste and adjust: add more sugar for sweetness, more lime juice for tang, or more chili if you like it hot.

5. Let sit for 10-15 minutes to allow the flavors to blend. Serve at room temperature.