[Brad from Tennessee]

The Vietnamese have a fish sauce called nuoc mam which is made by fermenting anchovies or other fish in a wooden box. I developed a taste for this at a time when I had little else to eat for a 10-day period. It takes just a few drops of this sauce to flavor a bowl of rice or other dish.

[miss marmelstein]

Fish sauce is an excellent condiment. Nothing wrong with a little fermentation. I think we Americans are a little too prudish about stuff like this. Give me a blue cheese or a runny cheese any day.