Oh, fish sauce!

Oh, fish sauce! How we missed it, dear Aunt, how nothing tasted right without it, how we longed for the grand cru of Phu Quoc Island and its vats brimming with the finest vintage of pressed anchovies! This pungent liquid condiment of the darkest sepia hue was much denigrated by foreigners for its supposedly horrendous reek, lending new meaning to the phrase "there's something fishy around here," for we were the fishy ones. We used fish sauce the way Transylvanian villagers were cloves of garlic to ward off vampires, in our case to establish a perimeter with those Westerners who could never understand that was truly fishy was the nauseating stench of cheese. What was fermented fish compared to curdled milk?

 ― Viet Thanh Nguyen, The Sympathizer