Vietnamese Stir-fried Shrimp with Napa Cabbage and Egg-fried Rice

Nuoc mam or fish sauce is an essential ingredient in Vietnamese cooking. It is also widely used in the Philippines (known as patis) and in Thailand (nam pla). It is made from fermented salted fish or shrimps and is rich brown in color with a pungent fishy aroma and an intense salty flavor. In these countries, fish sauce is used in the same way the Chinese use soy sauce. In addition to its role as a seasoning ingredient in stir-fries it can be used to dress salads and add flavor to marinades