Fish sauce can greatly enhance non-Asian dishes, say Chowhounds. As a potent source of umami it rounds out flavors in a way that salt on its own doesn’t: wayne keyser says that if you use it as a substitute for salt, then “many dishes will get compliments they never drew before.”

luckyfatima adds it to Italian pasta sauces and scrambled eggs. And heidipie says she splashed some into a pan of mashed butternut squash with butter, brown sugar, and cinnamon. “Wow, was it good!” she exclaims. “It rounded the flavor out unbelievably.”

Board Link: Fish Sauce for sneaky umami effects

See more articles