It originated as a thin soy sauce made from fermented fish most likely from a region called Tonkin, or in what we call Vietnam today. It was common throughout Southeast Asia in the 17th century.

Use skin-on fish fillets for the dish ... Put them in a small bowl, then add the sugar, soy sauce, white pepper and 15ml (1 tbsp) of warm water. Mix well, then set aside to soak.

Many recipes that survive from antiquity call for allowing fish to putrefy in open vats ... But we have to think of garum like we would salt, or soy sauce. You use only a few drops, and the ...

To make fish sauces like nam pla, seafood is pickled in salt so that it is broken down by its own enzymes, turned into a liquid and filtered. Soy sauce is made by adding koji mold to steamed ...