1. The production methods are different. Although fish sauce is called fish soy sauce, it is two different seasonings from soy sauce. Fish sauce is made from small fish and shrimps, which are dried, salted and marinated. It is fermented and then slowly boiled. Soy sauce is divided into light soy sauce and dark soy sauce. It is made from soybeans or soybeans and flour. After adding koji, it is naturally exposed and fermented.

2. The appearance is different. Fish sauce is translucent in color, usually amber in color. It looks very similar to the cooking wine we usually use, and the taste has a light salty taste and a strong umami taste. Soy sauce is generally dark red in color, light soy sauce is slightly lighter in color, and dark soy sauce is almost black in color. Light soy sauce tastes salty and has a bit of umami, while dark soy sauce has a lighter taste.

3. They have different uses. Both fish sauce and soy sauce have a certain umami and salty taste, but their uses are different. Fish sauce is mainly used in aquatic products. Fish sauce is used as a seasoning when eating seafood. , can increase the umami flavor. Soy sauce is generally used for cooking, light soy sauce is used for seasoning, and is used in cold salads, stir-fries, and soups, while dark soy sauce is generally used for coloring and is widely used in braised dishes.