Fish sauce

Salt and funk against raw acid; pounded together the two stop being separate things.

Funk, salt, sugar, acid. Four elements, and lime is the one holding the others up.

Funk needs sharp acid with perfume attached, which is exactly what this is.

Funk, salt and a fruit acid with body. Vinegar would be thin by comparison.

Amino acids feed the lactobacillus; the funk is fuel before it is flavour.

Funk and salt against an aromatic stem that would otherwise read as plain celery.

Rot-funk needs a green lid. This is the lid.

Salt-funk anchors a leaf that would otherwise float off the plate.

Funk and peppery citrus, the standard Vietnamese two-part dressing base.

Salt-funk feeds the lactic ferment; the chilli keeps it from smelling rotten.

Capsaicin distracts the nose long enough for the glutamate to land.

Prawn and fermented anchovy stack the same aminos. Savoury doubles.

The grain is sweet. Rotted salt is the only counterweight that fits.

Salt, funk and glutamate on a noodle that offers none of the three.

Sugar is what turns fermented anchovy into seasoning instead of an assault.

Raw allium sulfur and fermented fish sulfur cancel each other out.

Sour fruit plus salted fish is the pad thai equation, minus the noodles.

Salt and glutamate; fat mutes both, so a curry needs more of it than you expect.

Perfume needs salt and funk under it or it just reads as bathroom cleaner.

Salt drives water out of the vesicles and concentrates whatever sugar is there.

Fried crisp, then salted funk on top. Southeast Asian default.

Funk and salt on a bean sturdy enough not to disappear into the sauce.

Funk and salt against a leaf that on its own is mostly water and grass.

Aldehyde-green against putrid-savoury. Each makes the other legible.

Salt-funk needs a perfumed lid rather than another savoury layer.

Fermented funk under bright citrus, the standard Southeast Asian balance.

Salt-funk grounds a rhizome that would otherwise float off as perfume.

Two stages of one fermentation. Stacking deepens rather than doubles.

Rotted-anchovy salt on blank starch: the whole of Southeast Asian lunch.

Funk plus roast. The peanut is heavy enough to swallow how loud the sauce is.

Amino acids from both sides; the marinade browns like it was cured.

Funky glutamate plus sugar and acid gives you three of the five tastes in one spoon.

Glutamate and funk under raw acid is the whole Southeast Asian salad structure.

Funk plus sugar in the pickle brine; the crunch survives, the rawness does not.

Salted funk and green garlic, no dairy and no cooked onion needed.

Caramelise it hard: the funk burns off, the glutamate stays behind.

Salt and funk on a nut that supplies neither. The nut just carries.

Two glutamate bombs. A splash reads as anchovy, never as fish.

Ketchup began as fish brine. Adding it back closes a two-century loop.

Thai balance: sugar is what turns fermented anchovy into a seasoning.

Funk cancels bitterness rather than hiding it. The Momofuku argument in full.

Sugar burnt to bitter, then salted fish. The funk sits under the char.

Thai street trick: salt-cured funk on cold melon reads as sweeter, not saltier.

Nectar rounds fermented anchovy without ever managing to hide it.

Funk and caramel. A teaspoon in a date paste makes a glaze that reads as meat.

Funk against a fruit with almost no flavour of its own; salt is what makes it read as food.

Funk meeting funk in a savoury Amazonian sauce base nobody outside Pará has tried.

Salted-caramel logic taken to its conclusion. A drop, and do not flinch.

Both hold isovaleric acid. Salt the ganache and the cocoa gets longer.

Shared furaneol. A single drop pushes the berry into the savoury column.