No, people have different sensitivity to it. Many people experience Vietnamese fish sauce as a strong “rancid fish” character that is not at all subtle in all t

No, people have different sensitivity to it. Many people experience Vietnamese fish sauce as a strong “rancid fish” character that is not at all subtle in all traditional recipes that use it. It isn’t “using too much”, it is “using any at all”. I imagine it is like the people who are sensitive to cilantro, thinking it tastes like soap.