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Nuoc Mam (Viet) and Nam Pla (Thai) are basically the same -- made from fermented anchovies. I haven't used it as a condiment on steak but have used it as an ingredient for marinatinfg beef brisket.
My wife and kids can't eat without fish sauce.
Goong = shrinp. Yes. If you have been in the Lop Buri area you should remember the fresh water shrimp which are commercially raised in the rice paddies between Bangkok and Lop Buri. We used to grill them and it is not an exageration to say they are so large that one or two can make a meal.
In the open markets you see square three gallon cans of curry being guarded by swarms of flies. It took a long time to try it but now Thai curry is a favorite . Especially gang daeng (red curry).
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