A joint initiative led by the Rubber Authority of Thailand, alongside the Department of Fisheries, private sector partners, ...

Vietnamese sauce, known as nuoc mam, hinges on anchovies and salt. Meanwhile, the Thai version, called nam pla, also contains fermented fish like anchovies. When you compare the two, Thai fish ...

It originated as a thin soy sauce made from fermented fish most likely from a region called Tonkin, or in what we call Vietnam today. It was common throughout Southeast Asia in the 17th century.