If people put anchovy in their bolognese, I can imagine fish sauce is a great and easy substitute. Never thought of that, but will try next time it's on the menu :)

Yeah, my wife is Cambodian and she buys the Lao stuff because she knows people who make it without chemicals.

The Cambodian version is Prahok and apparently it's usually raw and you aren't supposed to eat it raw, but I ate it raw (it was pink colored) for a couple days before someone told me. Prahok sounds gross but the stinky flavor is really reminiscent of cheese.

This stuff is great for anything savory. Just don't tell your kids what it is.

And don't let them smell the raw shrimp paste.

I put a little fish sauce in chili too; it's great for giving savoury things that nice umami kick.

I had a nice Thai Omelet once in a restaurant and then looked up the recipe. Now I always add a bit of fiah sauce into my eggs, with chopped garlic and some soy sauce and a bit of water so it gets fluffy in the hot oil. Never thought fish in omelet would work but it's quite tasty!

When I was traveling to Raleigh NC semi-regularly I liked going to a really good Laotian restaurant there. One of my favorite places to eat (along with Beasley's for their fried chicken).

Sounds like what they call "bla ra" in Thailand (Northeastern Thailand has a lot of Laotian influence). Thick/chunky, unlike the more refined "fish sauce" - "nam bla".

Lived in a house for a while with neighbors making it - slow fermenting pots of fish. Not a pleasant olfactory experience.