By 500 AD, the production of fermented fish sauces, similar to garum, became widespread across Southeast Asia. These sauces were made from fermented fish and were integral to the culinary traditions of various cultures in the region, enhancing flavors and preserving food. The use of fish sauces exemplifies the sophisticated food preservation techniques developed by ancient societies. Their popularity continues today, influencing modern Southeast Asian cuisine and culinary practices.

The use of fermented fish sauces in Southeast Asia is reflected in regional folk poetry that highlights culinary traditions and daily life. This cultural integration has influenced contemporary poets who celebrate local flavors and communal experiences in their works.