Fish sauce is one of the oldest and most popular seasonings in Thai and Vietnamese cuisine. The fish sauce is made from fermented anchovies and salt. It is traditionally used like western salt; the fishy aroma evaporates when cooking and leaves a spicy, delicate and salty taste. Fish sauce is not only suitable for fish dishes, but also for meat and tofumarinades, for refining soups and curry dishes and as a dressing for salads. Mixed with a bit of chilli peppers, garlic and lime, the fish sauce is also an excellent dip for spring rolls, shrimps and other snacks.