The fish sauce is a condiment derived from fish that has undergone a long process of fermentation. It is an essential ingredient in many dishes, soups, and curries, indochinese, and replaces the salt. It is a basic ingredient for many cuisines like vietnamese, thai, laotian, cambodian, filipino, chinese, and other countries of South-east Asia. Can be added to any dish during the cooking process or mixed with other condiments in different ways depending on local customs of each Country mentioned: with fish, shellfish, chicken and all types of meat. In Southern China, is often used in soup, broth and casserole.