Made from fermented anchovies, Vietnamese fish sauce, or nuoc mam, is salty, smoky, and pungent, and has a strong umami (savory) taste.
Clay pots give food a deep, smoky flavor, and are perfect for braising meats, cooking rice, or making stews.
For home use, Phan recommends a 14- or 16-inch flat-bottomed wok made of carbon steel because it heats quickly.