consumption, even when used as an accent to salads or other raw dishes. Patis is also used as an ingredient in cooked dishes, including a rice porridge called arroz caldo, and as a condiment for fried fish. Patis is also used in place of table salt in meals to enhance the flavor of the food, where it can either be dashed from a dispensing bottle onto the food, or poured into a saucer and mixed with calamansi and labuyo chilis and used as a dipping sauce. Thailand Fish sauce in Thailand is called nam pla (). In Isan, it is called nam pa. Similar to the Laotian padaek is pla ra (), also used in Thai cuisine. In Thailand, fish sauce is used both in cooking and also served at the table as a condiment, for instance in noodle soups. Nearly every Thai meal is served with phrik nam pla as a condiment: a mixture of fish sauce, lime juice, and chopped bird's eye chilies. Sliced garlic is often added to this sauce. Historically, there were two types of fish sauce made in Thailand: that made with a fresh-water fish, pla soi, and sauce made from a salt-water fish, pla kratak. Either fish is fermented for at least eight months, three parts fish to two parts salt. The resulting mash is filtered. This yields the best fish sauce called the "base". The dregs are then mixed with water and salt and again fermented for three to four months. This yields a second-grade fish sauce, mostly used in cooking. In 2014, the US Food and Drug Administration (FDA) banned the import of Thai fish sauces due to a lack of information about tests for botulinum toxin. The toxin can cause death if more than 0.5 micrograms are consumed. The Thai Office of Food Safety and Quality then tested 48 brands of fish sauce to determine the content of botulinum toxin in the products. Of 48 brands tested, 28 were genuine fish sauces from 18 production sites in 12 provinces. Twenty samples from production sites in eight provinces were adulterated fish sauce. Tests showed that none were contaminated with botulinum toxin types A, B, E, and F and were free of Clostridium botulinum bacteria. In 2018, rumours again surfaced concerning banned Thai fish sauce. Vietnam The variety from Vietnam is called nước mắm. There are two areas in Vietnam that are most