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If you leave anchovies, salt, and sometimes sugar to ferment in a barrel for a while and then press or filter them, you get fish sauce. Still, every brand is different. Some are mild and earthy, making them great on their own as a sauce or dressing or as a umami-rich substitute for finishing salt. Some, maybe stronger or saltier, are great to add to a soup or stew to make it taste better or to make a marinade more savory.
Fish sauce is an important part of many Southeast Asian food cultures, but cooks all over the world love it. “A friend of mine was born in the Bronx and is 100% Italian. One day she told me, ‘Don’t tell my kids, but I add a little fish sauce to my red sauce.'” “So it can be used for a lot of different kinds of food, not just Southeast Asian food,” says Andrea Nguyen, author of Vietnamese Food Any Day.
There are six cookbook authors and chefs we talked to. They told us which brands of fish sauce they like best and how they like to use each one.
Fish sauce is one of those secret ingredients that can transform a dish, adding an incredible umami depth. But with so many options on the market, how do you know which fish sauce is the best? I’ve tried my fair share of fish sauces over the years, and in this article I’ll share my picks for the top brands along with tips on how to choose the right sauce for your needs.
What is Fish Sauce?
For those unfamiliar, fish sauce is a liquid condiment made from fermented fish that is used extensively in Southeast Asian cooking. It provides a savory, salty flavor and contributes a unique type of umami that enhances other ingredients.
The sauce is made by layering fish (usually anchovies) with salt and allowing it to ferment for up to two years. The fish breaks down into a flavorful liquid, which is then strained, bottled, and sold as fish sauce.
Fish sauce has been used in Southeast Asia for centuries, and today it is a staple ingredient in the cuisines of Vietnam Thailand, Cambodia Laos, Burma, and the Philippines among others. It goes by many names like nuoc mam, nam pla, patis, and more.
While fish sauce is not as commonly used in Western cooking, it has been gaining popularity as more people discover its incredible flavor-enhancing abilities A few shakes can transform a stir fry, soup, curry, dipping sauce, salad dressing, and much more.
Flavor Profiles Vary by Brand
One thing I’ve noticed in my tastings is that no two fish sauces taste exactly the same. Each brand has its own unique flavor profile based on factors like:
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Fish ingredients – Anchovies are most common, but some use other fish like herring or mackerel.
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Fermentation length – Longer aging leads to more complex, developed flavors.
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Region – Fish sauce takes on the characteristics of the local environment.
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Additives – Some contain sugar, MSG, etc. to modify flavor.
So when choosing a fish sauce, think about the flavor characteristics you want. For example:
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Saltiness – Some are intensely salty while others have a more balanced salty-umami taste.
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Sweetness – Brands with added sugar tend to be a bit sweeter.
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Savory depth – Longer fermented brands have very rounded, developed umami.
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Fishiness – Subtler sauces use a lighter hand while very fishy sauces really taste like the sea.
I suggest trying a few brands to find your favorites. Here are my top picks across flavor categories:
My Favorite Fish Sauce Brands
Best Overall: Red Boat Fish Sauce
If I had to choose just one fish sauce to stock in my pantry, it would be Red Boat. This Vietnamese nuoc mam is made from just two ingredients – black anchovies and sea salt. There are no additives or preservatives, just pure, high quality fish sauce.
Red Boat has a wonderfully balanced flavor. It’s salty and umami-rich without being overly fishy or pungent. The aroma is pure sea air. You get complexity from the long, natural fermentation process. I find this versatility lets it shine in many dishes.
This was the runaway favorite among the chefs I interviewed. It’s the most popular premium fish sauce brand in restaurants today. The clean taste really lets the food’s flavors come through.
Best Value: Three Crabs Fish Sauce
For an affordable fish sauce, Three Crabs is my top choice. Made in Vietnam and Thailand, it has a characteristic sweetness thanks to added sugar. The caramel hue comes from molasses.
Compared to pricier options, Three Crabs has a less nuanced, more overtly fishy taste. But it’s got a nice salty-sweet balance. The sweetness makes it work well in dishes like pad Thai with tamarind and palm sugar. For everyday cooking, it’s a solid choice.
Best Thai: Megachef Thai Fish Sauce
If you’re cooking Thai food, you can’t beat Megachef. This nam pla is the number one brand in Thailand for good reason. It strikes that perfect balance of salty, sweet, and umami.
The blue label Megachef has a touch more sweetness from sugar syrup. The brown label caters more to local Thai tastes. Both are excellent. This is my go-to for Thai curries, stir fries, and noodle dishes.
Best Vietnamese: Son Fish Sauce
For a pure, artisanal Vietnamese nuoc mam, try Son. This family-run company still makes sauce the traditional way in Phu Quoc. It’s aged for a full year and only the first pressing is bottled.
Son sauce is rich and mildly fishy with a lovely caramel color. The sweetness comes from the fish, not added sugar. It’s fantastic in nuoc cham dipping sauce or shaken into noodle bowls. The clean taste really shines.
Best Korean: Wangshin Fish Sauce
With its distinctive production method, Wangsin aekjeot is unlike any other fish sauce. It’s fermented for two years in traditional clay pots, then drawn out drop by drop via gravity. No pressing is used.
Wangshin tastes light, mild, and anchovy-forward compared to intense Southeast Asian varieties. There’s a noticeable lack of sweetness. Use it to make authentic tasting Korean kimchi, stews, and other banchan.
Best Splurge: BLiS Barrel Aged Fish Sauce
I was skeptical at first of BLiS’s bourbon barrel aged fish sauce. But one taste and I was hooked. They age Red Boat sauce for months in used bourbon casks, imparting a subtle smoky sweetness.
This is no everyday cooking sauce – it’s a special finishing sauce. Drizzle it over rice bowls, roasted meats, or fresh spring rolls. Use it in ceviches or salad dressings where the fish sauce flavor really shines. The whiskey notes are sublime.
Best Vegan: 24Vegan Fish Sauce
I never thought a vegan fish sauce could capture that briny umami flavor, but 24Vegan proved me wrong. Made from natural ingredients like soybeans and seaweed, even meat eaters might not guess it’s plant based.
The taste isn’t exactly like real fish sauce, but it’s darn close. I’ve made vegan pad Thai and pho with 24Vegan to rave reviews. If you need a fish sauce substitute, this brand really delivers the goods.
Tips for Picking and Using Fish Sauce
Beyond flavor, here are a few other tips for selecting and using fish sauce:
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Check the label for additives if you have dietary restrictions. Most are gluten free, but some contain wheat.
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Higher quality brands use wild-caught fish, not farmed. This affects flavor.
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Look for Vietnam, Thailand, South Korea, or the Philippines on the label for authenticity.
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Refrigerate after opening to inhibit fermentation and keep it fresher.
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Add fish sauce in stages to avoid over-salting dishes. You can always add more.
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To cut sodium, supplement with MSG, dried mushrooms, or kombu for umami.
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Swap salt for fish sauce in moderation. About 1/4 teaspoon of sauce = 1/4 teaspoon salt.
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Pair fish sauce with acidic ingredients like lime, vinegar, or tamarind to balance the flavor.
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Try using fish sauce instead of anchovies or Worcestershire in Caesar dressing for a flavor twist.
While all fish sauces share that essential umami richness, the nuances of aroma, saltiness, sweetness, and fishiness vary widely. Trying a few different brands is the best way to determine your favorites. I suggest keeping two types on hand – one affordable option for cooking and a high quality bottle for finishing and dipping sauces where the nuance stands out.
Edward Lee, Chef and Owner at MilkWood in Louisville, KY and author of Buttermilk Graffiti
If someone would listen, I’ve told them in a whisper that fish sauce is the magic ingredient that makes everything taste better, says Lee. In his restaurants, Lee often serves both Korean and Southern food. Lee loves Red Boat, but not just their signature sauce. He says, “BLiS worked with Red Boat to age their already-great fish sauce in used bourbon barrels for up to seven months.” I sometimes drink a teaspoon of the magic that comes out when I want everything to be okay again. It is truly a perfume that adds an intangible beauty to almost any dish,” he says.
BLiS Bourbon Barrel Aged Red Boat Fish Sauce (2-Pack)
Andrea Nguyen, Author of Vietnamese Food Any Day
A few years ago, Andrea Nguyen helped us with an in-depth guide to buying fish sauce. She calls fish sauce her “secret weapon” for giving any dish that extra kick. If I’m making pozole and it doesn’t have the right amount of umami or savory depth, I’ll grab a bottle of fish sauce instead of salt and add a few glugs to the pot. It’s even great in guacamole. ”.
Nguyen admits to having roughly 12 different brands of fish sauce in her pantry. For a brand that fits in the middle of the quality vs. affordability matrix, she recommends Megachef from Vietnam. The blue labeled version, she says, is geared toward Vietnamese cooking, offering a sweeter flavor profile that is “soft and undulating.” The brown-labeled bottle, which can be trickier to find, is Megachef’s formulation for Thai cooking. She describes it as a bit saltier and more intense, noting it can stand up to the “gutsy, earthy flavors of Thai food.”
As far as high-end options go, Nguyen is a fan Son Fish Sauce: “The woman who makes it is 27 years old; she is the 4th generation fish sauce maker,” Andrea notes. “This stuff has a very wonderful fragrance and great flavor. It’s very umami-laden so I actually use like 20 to 30% less than I would with other fish sauces. There’s no sugar in it, and they just take it from the barrel and put it in the bottle. It is very pure and clean.”
Nguyen says to keep fish sauces fresh in the fridge. If they start to crystallize a little, don’t worry, she says. Theyre still perfectly good to use.
Megachef Thai Fish Sauce (200 Ml)
Son Fish Sauce (17.0 oz)
The Best Fish Sauce to Use in Your Cooking
What makes a good fish sauce?
At the most basic, a good fish has simple ingredients: fish, water and salt. Sometimes, sugar, molasses, or caramel are added for color and sweetness. You want to find a fish sauce that has been fermented long enough to develop deep flavors and aromas.
What is the healthy substitute for oyster sauce?
Oyster sauce is a sweet and salty condiment made primarily from oyster juices, salt and sugar. It is commonly used in Asian, Chinese, Thai cuisines for stir-fries, meat marinades and dipping sauces. Healthy substitutes are fish sauce, soy sauce, hoisin sauce, worcester shire sauce with soy sauce, vegan mushroom sauce and teriyaki sauce. In this way there are also options for vegan, vegetarian or gluten free diets.
How do I choose the best fish sauce?
So next time you’re at the Asian market, keep these tips in mind to choose the bottle you take home. Read the label. Traditional fish sauce has just two ingredients: salt and fish (the label may say “fish extract”). The best fish sauces are made of just one type of fish, usually anchovy, mackerel, or Sa Chau’s specialty, shad.
Which country makes the best fish sauce?
Phu Quoc, the Vietnamese island just off the mainland’s southwestern coast—is considered to be the source of some of the world’s highest quality fish sauce, but Thailand produces most of what’s sold in U.S. stores.