Fish sauce (made from the liquid of, yes, salted fermented fish) is a staple, used for seasoning instead of salt. It gives wonderful depth of flavor—what the Japanese call umami. But unless you’re cooking Southeast Asian food every week, a big bottle (it’s cheapest in big bottles) can sit in your cupboard unloved and unused for months—which is why we’ve rounded up our favorite ways to use it. It’s actually a lighter and more subtle seasoning than soy sauce. THDSM05150 Fish Sauce Sauces & Marinades Oyster Nampla Dry 8850213107001 12 700ml 남플라 생선 소스

Sambal Oelek is sauce typically made from a variety of chili peppers and secondary ingredients such as shrimp paste, fish sauce, garlic, ginger, shallot, scallion, sugar, lime juice, and rice vinegar or other vinegars. THDSM05161 Pantai Sambal Oelek Sauces & Marinades MGT Dry 8850058008181 24 227ml 판타이 쌈발 오엘렉