EastneyEnder wrote on Fri, 30 Dec 2005 19:19:25 GMT:

E> Karen wrote:
??>>> I use fish sauce instead of salt - I believe that that is
??>>> its purpose, rather than to give a fish taste to dishes.
??>>
??>> Kind of like using anchovies in some preparations. Adds
??>> salty flavor and you can't tell it's anchovy.

E> It also adds much-needed B-vitamins which would otherwise be
E> lacking. Beriberi is a nutritional disorder caused by lack
E> of B-vits, and can be caused by eating only white rice...
E> natural B-vits are in rice husks which are removed.

I rather doubt if the amount of B vitamins in nuoc mam etc is
significant, especially as the amount is usually just enough for
a subliminal fish taste. The fish sauce does contribute to the
overall flavor nevertheless. I prefer the clear, almost
yellowish,Thai varieties such as Golden Boy.

James Silverton.