: An Italian masterpiece from the village of Cetara, this is a clear, amber liquid made by fermenting salted anchovies in chestnut barrels. It is considered a modern descendant of the ancient Roman . Mắm Nêm
"Anchovy sauce" can refer to several different culinary staples depending on where you are in the world: Colatura di Alici anchovy sauce
: A pungent, fermented Vietnamese sauce often balanced with pineapple and chili to create a sweet, tart, and salty dipping sauce. : An Italian masterpiece from the village of
