•Brand: Mae Rien.
•Type: Fermented fish sauce (Pla ra).
•Volume: 380 ml.
•Use: Popular in Som tam and as a dipping sauce.
•Flavor: Described as salty and sour.
•Preparation: Made by fermenting fish with rice bran or roasted rice powder and salt for at least 6 months.
•Origin: Northeastern Thailand and Laos.