"Fish sauce's funky scent might have your olfactory nerve in a tizzy, but on the taste buds, it's an entirely different story. It is savory and briny in the way you'd expect anything made from fermented fish to be, accompanied by a subtle caramelized edge that somehow feels both sharp and soothing."
"In a splash, these flavor waves deepen the pizza sauce's tomato base, bringing forth the pre-existing umami richness hidden underneath all that simmering acidity. What's even better is that the fish sauce, bold and different as it is, won't disrupt the sauce's own taste profile."
"In Thai cuisine, where it's known as nam pla, fish sauce is all about the extreme potency of anchovies. You can use fish sauce as an anchovy paste substitute if your pizza sauce typically calls for the fish's signature umami funk."
Fish sauce can elevate pizza sauce by adding depth and umami without altering its familiar taste. Its savory and briny profile complements the tomato base, enhancing the overall flavor. Different types of fish sauce, such as Thai nam pla and Vietnamese nước mắm, offer varying intensities. Fish sauce can also serve as a substitute for anchovy paste, but should be used cautiously to avoid excessive saltiness. The unique flavor of fish sauce creates a memorable aftertaste in pizza dishes.
Read at Tasting Table
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