Michael Yamashitaのインスタグラム(yamashitaphoto) - 7月29日 00時37分

Southeast Asian fish sauce is common to all Mekong river countries and is beloved for its flavor-enhancing umami qualities. In Cambodia it’s known as tuk tre and in Thailand, it's called nam pla, while in Laos it's nam pa and nước mắm in Vietnam. It's made in four easy steps: 1) Catch a ton of fish, most often anchovies. 2) Mash or press them much in the same manner as you would grapes for wine. 3) Combine with salt. 4) Let ferment up to two years; the longer the wait, the milder and less fishy the flavor. #mekongriver #tonlesap #fishsauce #cambodianfood #umami

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