fishy taste. Extended fermentation reduces this and gives the product a nuttier, richer and more savory flavor. An anonymous article, "Neuc-num", in Diderot and d'Alembert's 18th-century Encyclopédie, states: "It is said that Europeans become accustomed enough to this type of sauce". Regional variations Southeast Asia Southeast Asian fish sauce is often made from anchovies, salt, and water, and is intensely flavoured. Anchovies and salt are arranged in wooden barrels to ferment and are slowly pressed, yielding the salty, fishy liquid. The salt extracts the liquid via osmosis. Southeast Asians generally use fish sauce as a cooking sauce. However, there is a sweet and sour version of this sauce which is used more commonly as a dipping sauce. Myanmar Fish sauce in Myanmar is called ngan bya yay (ငါးငံပြာရည်). Cambodia In Cambodia, fish sauce is called tik trei (, ). Just like prahok, it is believed to date back to the pre-Angkorean era. Industrially fish sauce is produced by mixing trei aing keuy or anchovies with coarse salt and fermenting it in large wooden vats. Over the period of six to eight months, it is distilled five times, before being transferred into jars and sun-fermented for the final 2–3 months. The most famous fish sauce is produced in the Kampot Province. Food Production Company of Kampot produces a speciality fish sauce containing roe. Fish sauce is mixed with sugar, lime juice, chili peppers and crushed roasted peanuts to create sweet fish sauce, which is the most popular dipping sauce in Cambodia. Laos In Lao/Isan, it is called nam pa (). A chunkier, more aromatic version known as padaek is also used. Philippines The Philippine fish sauce is known as patis. It is one of the most important ingredients in Filipino cuisine. Patis is a by-product of bagoong production, which include bagoong isda (fermented fish) and bagoong alamang (fermented krill), as well as the rarer bagoong macabebe (fermented oysters) and bagoong sisi (fermented clams). The fish used are typically small like sardines, anchovies, ambassids, and the fry of larger fish. Unlike other fish sauce variants, the fermented solids are not discarded but are sold as separate products. The patis is skimmed from the upper layers of fermenting bagoong and is not pressed. As such, patis usually takes longer to produce than other types of fish sauce as it is reliant on the readiness of bagoong. Patis is nearly always cooked prior to