What Makes Thai Fish Sauce Different (And Why It Matters)
What makes Thai fish sauce different? Learn why this bold, umami-packed staple is essential for authentic Thai cooking.
When it comes to cooking authentic Thai food, fish sauce is non-negotiable. It's that salty, funky, deeply savoury liquid gold that gives Thai dishes their unmistakable umami punch. But if you've ever browsed the aisles of an Asian supermarket — or our online store — you’ll notice that not all fish sauces are the same. So what does make Thai fish sauce different? And why should you care?
Let’s break it down.
First, What Is Fish Sauce?
Fish sauce is made by fermenting small fish (typically anchovies) with salt over many months — sometimes over a year — until it turns into a rich, amber liquid. It’s then strained, bottled, and used as a seasoning in countless Southeast Asian cuisines.
Almost every country in the region has its own version — but Thai fish sauce, or "nam pla" (น้ำปลา), has a unique character that sets it apart.
What Makes Thai Fish Sauce Unique?
1. The Anchovies
Thai fish sauce is most often made with anchovies and sea salt — no added sugar, no flavor enhancers. Thai producers typically use more fish than other varieties, which results in a stronger, more intense umami flavour.
2. Longer Fermentation
Many Thai brands ferment their fish sauce for 12 to 18 months, allowing deeper complexity and natural sweetness to develop — without needing to add sugar.
3. No “Extras”
Unlike Vietnamese or Filipino versions, Thai fish sauce rarely contains added caramel colour or preservatives. Look for short ingredient lists — ideally just fish and salt.
4. Lighter in Colour, Stronger in Aroma
Thai fish sauces like Tiparos or Squid Brand tend to be lighter in colour but more aromatic, with a salty, slightly funky smell that mellows beautifully when cooked.
Thai Fish Sauce vs. Other Varieties
| Feature | Thai Fish Sauce | Vietnamese Fish Sauce (Nuoc Mam) | Filipino Patis |
|---|---|---|---|
| Main Fish Used | Anchovies | Anchovies or mixed fish | Mixed fish |
| Fermentation Time | 12–18 months | 6–12 months | Shorter, varies |
| Flavour Profile | Bold, salty, rich | Sweeter, milder, delicate | Strong, salty, fishier |
| Added Sugar? | Usually no | Sometimes yes | Sometimes yes |
| Common Brands | Tiparos, Squid, Megachef | Red Boat, Three Crabs | Barrio Fiesta, Marca Piña |
Why It Matters in Thai Cooking
In Thai cuisine, fish sauce isn’t just a seasoning — it’s the soul of the dish.
- Pad Thai wouldn’t taste right without it.
- Tom Yum soup depends on fish sauce for its depth.
- Even Thai salads like Som Tum rely on its bold flavour to balance lime and chilli.
Using the wrong type of fish sauce — or one with added sugar and a mild profile — can throw the balance off completely. Thai food is all about harmony between salty, sour, sweet, and spicy — and authentic nam pla is key to getting the "salty" part just right.
Which Thai Fish Sauce Should You Try?
Here are a few favourites we stock in our store:
- Tiparos – Great all-purpose option. Salty, punchy, affordable.
- Squid Brand – Slightly milder, great for first-timers.
How to Store Fish Sauce
Once opened, keep your fish sauce in a cool, dark place or the fridge. It lasts for months (even years), but cooler storage helps preserve its flavour and colour.
Final Thoughts
Whether you're making a comforting bowl of Thai curry or a quick stir-fry, the fish sauce you choose makes a real difference. Thai fish sauce delivers that signature punch of umami and saltiness that gives Thai food its character.
So next time you’re cooking Thai, reach for a true nam pla — your taste buds will thank you.
