Patis

Philippine patis is distinct because it is usually derived as a clear liquid byproduct of making bagoong, which is a fermented shrimp or fish paste. In contrast, Vietnamese or Thai fish sauces like nuoc mam or nam pla are often the primary product of their specific fermentation process. This distinct origin gives patis a unique flavor profile that is essential to Filipino cuisine.

Some of the most recognized and widely used brands of patis in the Philippines include Rufina, Marca Piña, and the widely exported Datu Puti. Datu Puti is particularly famous for combining its patis with their iconic spiced vinegar (sukang paombong) for everyday Filipino cooking. These brands vary in color and saltiness, with higher quality patis generally having a lighter, amber color.

Patis is incredibly versatile and can be used both as a cooking seasoning and as a finishing condiment. Filipino cooks frequently use it to marinate meats, such as in the famous chicken or pork adobo, or to season broths and soups like nilaga. It is also commonly placed directly on the dining table so diners can add a few savory drops to their meal.

If you are cooking a Filipino dish but cannot consume fish products, a common vegetarian substitute for patis is light soy sauce combined with a small amount of salt and a pinch of sugar. Some commercial brands also produce vegan "fish sauces" made from fermented soybeans and mushrooms that mimic the umami depth of patis. While the flavor won't be identical, it provides the necessary savory, salty base for the dish.