We keep fish sauce around the house. We have some great Asian recipes that are just not the same without it. I bottle goes a long way though since the flavor and aroma can be overpowering if not used in small does.
Do you speak of Mắm nam? My eyes water at the thought.
I wonder if they developed fish sauce on their own (the Romans) or learned it from some unknown far east contact?
That was the first thing that struck me about the article.