@Astrokatz : Did you mean fish sauce? Everyone's so afraid of that stuff (doesn't smell the greatest out of the bottle), but it lends so much umami/flavor! I put it in my lettuce wrap proteins along with everything else. Kind of like anchovies in Caesar dressing... you don't know it's in there, but you know if it isn't! 😀

@brightlights : Yep... brain fart sorry. And yes if anyone ever knew how it was made they would not touch it. Fish sauce lives up to the name. It does, as advertised, derive most of its flavor from fish, but you don't just smack a fish around and out plops a bottle of fish sauce. The real flavor comes from the process of fermenting fish for anywhere from a couple months to a few years. Small fish like anchovies are coated in salt and packed in large barrels to hang out. The natural bacterias start to break down the fish, producing a briny, fishy, savory liquid. That, friends, is fish sauce.

@Astrokatz : Well, I know how it's made...I just don't advertise it to the fam. What they don't know won't hurt 'em! 🤣Fermented foods are really good for you. I win.