鱼露
鱼露, or fish sauce, is a popular condiment in many Asian cuisines, particularly in Vietnamese and Thai cooking. It is made by fermenting fish, usually anchovies, with salt, allowing the natural enzymes to break down the fish over time. The result is a salty, umami-rich liquid that enhances the flavor of various dishes.
In addition to its use in cooking, 鱼露 is often used as a dipping sauce or a seasoning in marinades. It can be found in many recipes, including pho, pad thai, and various salad dressings, adding depth and complexity to the overall taste.