This, my dear friends (for those of you unfamiliar with it), is nuoc mam, which is Vietnamese fish sauce. Notice the radiant heavenly light shining upon its goodness in the photos? It is an essential ingredient in many Asian cuisines, and I've come to love it very much. I've been wanting to share some recipes with you, but they require introducing you to The Fish Sauce first. And I must admit, it takes a little getting used to. It has a pungent odor and is certainly an acquired taste (although it's always mixed or cooked with other ingredients in some fashion before eating). You can find this readily in Asian markets and sometimes in the ethnic foods isle of your local grocer. We typically use "three crabs brand." Someday, I will attempt to make my own once I become brave enough to enter the world of fermentation. For now, though, I hope to open your hearts up to trying it in a couple ways I will share with you soon.