Budu

Budu is an anchovies sauce and one of the best known fermented seafood products in Kelantan and Terengganu in Malaysia, the Natuna Islands, South Sumatra, Bangka Island and Western Kalimantan in Indonesia, and Southern Thailand. It is mentioned in A Grammar and Dictionary of the Malay language, With a Preliminary Dissertation, Volume 2, By John Crawfurd, published in 1852.

For other Asian fermented anchovy sauces, see also patis (Philippines), ketjap-ikan (Indonesia), ngapi (Burma), nuoc mam (Vietnam), ishiru or shottsuru (Japan), yeesu (China), and aekjeot (Korea).