Fish sauce
Profile
Fish sauce is made from fish coated in salt and fermented for weeks to up to two years
Usage and cultural significance
Use as seasoning in various cuisines in Indonesian, Burmese, Cambodian, Southern Chinese Filipino, Thai, Lao, and Vietnamese foods for its savoury umami flavour. Soy sauce is alternative to fish sauce. Fish sauce is added to dishes during the cooking process as well as being used in dipping sauces. Fish sauce has umami flavour as during fermentation it produces glutamate content.
More about fish sauce https://otaokitchen.com.au/blog/food-of-vietnam/best-fish-sauces-b58.html