For those of you who haven't had the pleasure,
I want you to imagine a huge vat.
There is a screen at the bottom, covered in fish.
Then salt.
Then more fish.
Then more salt.
And so on, up to the top.
Then in the tropical heat of Sunny South East Asia,
It's left to "ferment." (Ahh! The aroma!)
What runs off the bottom is Nuoc Mam.
(Literally "fish water.")
You float hot peppers in it and then dip your food.