Worcestershire. The three syllabled fermented fish sauce guaranteed responsible for 85% of the world's pronunciation-related injuries each year.
Nobody has the exact recipe(s) used by Lee & Perrins, but I'll present a reasonable approximation here for interested parties. It has the same set of ingredients and uses a similar fermentation process.
Ingredients:
- 1/2 cup of sherry vinegar
- 1 1/2 cups water
- 1/2 a diced onion
- 1/4 cup tamarind pulp
- small can of salt-cured anchovies (rinsed, if in oil)
- 1/4 cup molasses
- 4 tbsp salt
- 4 garlic cloves
- 1 tsp peppercorns
- 12 cloves
Simmer ingredients for 20 minutes covered. Refrigerate covered for 3 weeks. Strain solids, bottle and refrigerate.
It's usable straight away, but will benefit from sitting and maturing for an extended time.