Traditional recipes

Nam pla wan (Thai sweet fish sauce) recipe

Nam pla wan (Thai sweet fish sauce) recipe

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This Thai dipping sauce is sweet, spicy and salty, with palm sugar and Thai chillies embellishing plain fish sauce, aka nam pla. Delicious served with sour fruits such as green mangoes or granny smith apples.

5 people made this

IngredientsServes: 4

  • 75ml water
  • 75ml fish sauce
  • 500g palm sugar
  • 3 to 4 shallots, finely chopped
  • 5 tablespoons ground dried shrimp
  • 3 Thai chillies (bird's eye chillies), finely chopped

MethodPrep:5min ›Cook:25min ›Ready in:30min

  1. Heat the water, fish sauce and palm sugar in a heavy saucepan. Boil to a thick syrup over medium-low heat, stirring often to prevent sticking.
  2. Add the shallots and boil a few more minutes to cook them through. Remove from the heat and add the dried shrimp powder and chillies.

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Two Recipes Featuring Fish Sauce from Kasma Loha-Unchit

Fish sauce, or nam pla in Thai, is an indispensable staple of Thai cooking much like salt is in Western cooking. This odoriferous brown liquid is Thailand's soy sauce. Various forms of sauces are derived from fermented fish throughout Asia, fish sauce being just one of them. Thai fish sauce in general is paler and milder than Vietnamese. On some bottles, especially those that originate in China, Hong Kong and the Philippines, the name may be 'fish gravy', but it is essentially the same as fish sauce.

Fish sauce was once even popular in the West. In ancient Rome, fish sauce was commercially produced as liquamen or garem and was one of the most common and strongest seasonings.

In addition to flavor, fish sauce provides protein and vitamin B. It can be stored up to a year without refrigeration.

Thai-Style Hot-and-Sour Dressing for Seafood Salads

  • 4-8 red and green fresh Thai chiles, cut into thin rounds with seeds
  • 6-8 cloves garlic, chopped
  • 2 Tbs. Thai fish sauce, to taste
  • Juice of 1-2 limes, or about 3 Tbs., to taste
  • 2-3 tsp. sugar, to taste

Crush the chiles and garlic with a mortar and pestle to a coarse paste. Add fish sauce, lime juice and sugar to the desired combination of salty, sour and sweet.

Chili Lime Fish Sauce (Nam Plah Prik or Prik Nam Plah)

  • 3-5 Thai chiles, cut into very thin rounds with seeds
  • 2 Tbs. Thai fish sauce
  • 1 Tbs. fresh lime juice
  • 1/2 tsp. granulated sugar

Recipes used with kind permission from cooking instructor Kasma's Loha-unchit.

Recipe Copyright © 1999 Kasma Loha Unchit Image © 2010 Phiphat Phatanapaijitgul/123RF.com

How to tell which Brands of Fish Sauce are Good or Not:
. look for fish sauce with a clear, reddish brown color, like the color of good whisky or sherry, without any sediments. If the color is a dark or muddy brown, the sauce is likely to be either a lower grade, or one that is not properly or naturally fermented it may also have been sitting on the shelf a bit too long. Good fish sauce also has a pleasant aroma of the sea, not an overwhelming smelly fishiness, and should not be overly salty. If the bottle you have been using makes the dishes you cook taste too fishy, try a new brand.

Fish Sauce in other Asian Languages:

  • Burma: ngan-pya-ye
  • Cambodia: tuk trey
  • Laos: nam pa
  • Japan: Shottsuru
  • Philippines: patis
  • Thailand: nam pla
  • Vietnam: nuoc nam

Recipes With Clear Thai Noodles And Chicken - Thai Shrimp And Glass Noodles Goong Ob Woonsen Cooking With Nart

Recipes With Clear Thai Noodles And Chicken

Recipe v video v dozer v. The grilled chicken, coleslaw mix and chopped peanuts makes it absolutely delicious.and it's ready in just 30 minutes. I might try this recipe this weekend. Our collection features some of the most beloved thai chicken recipes for a lighter version of this soup, try our rice noodle thai chicken soup, with similar ingredients but no gluten thanks to the rice noodles. The carrots and cabbage in this dish supply 126 percent of your. It's mildly spicy from the red curry paste, with a light creamy taste from the coconut milk, with the perfect. Taste preferences make yummly better. Adding the chicken makes this dish a. These thai chicken dishes are flavorful and healthy, filled with aromatic herbs and bold flavors. Thai basil has a more intense, citrus flavour, but you can use ordinary european basil in a pinch.

This ingredient shopping module is created and maintained by a third party, and imported onto this page. This recipe is so easy and tastes like this noodle soup recipe is absolutely delicious How to make spicy thai chicken with veggie noodles.

Singapore Rice Noodles Recipe from www.seriouseats.com Stir gently with a fork or chopsticks to separate. Heat 1 tablespoon of oil in the wok, then add the noodles and bean sprouts. This recipe is so easy and tastes like this noodle soup recipe is absolutely delicious It's mildly spicy from the red curry paste, with a light creamy taste from the coconut milk, with the perfect. Bring a large pot of water to boil and remove it from heat. Thai basil has a more intense, citrus flavour, but you can use ordinary european basil in a pinch. Order your recipe ingredients online with one click. Healthy whole30 thai noodle salad with chicken, peanut sauce, and kale. Drain rice noodles and add to the soup, along with the green onions, enoki mushrooms, and cilantro. Here, tender chicken and lightly scrambled eggs are cooked with chilli, fish sauce and lots of garlic. These thai chicken dishes are flavorful and healthy, filled with aromatic herbs and bold flavors.

More chicken recipes and tips.

Scallions, coconut oil, chile garlic sauce, lime juice, baby romaine and 13 clear meal plan. Thai noodle soup recipe video. I made this with chicken, you can use prawns too. How to make thai chicken noodle soup street food style marion's kitchen. Taste preferences make yummly better. Stir it all up to combine and allow the chicken thai chicken noodles seem so delicious, the author explained the recipe very nicely each and every step is very clear. How to make spicy thai chicken with veggie noodles. They'll be slightly chewy and not too soft. Soak the rice noodles in a bowl of hot water for 10 minutes or according to the pack instructions. Add the linguine, veggies, shredded chicken and toasted sesame seeds into the pan with the sauce. Quick recipes with natural ingredients! I might try this recipe this weekend.

How to make thai chicken noodle soup street food style marion's kitchen. Our collection features some of the most beloved thai chicken recipes for a lighter version of this soup, try our rice noodle thai chicken soup, with similar ingredients but no gluten thanks to the rice noodles. They'll be slightly chewy and not too soft. Ingredients for homemade pad thai. How to make spicy thai chicken with veggie noodles. Serve immediately, so that the mushrooms keep their bite and the cilantro keeps its color. Order your recipe ingredients online with one click.

Pad Woon Sen Thai Stir Fried Glass Noodles Wok Skillet from www.wokandskillet.com I find that rotisserie chickens are extremely tender and will shred up. Stir it all up to combine and allow the chicken thai chicken noodles seem so delicious, the author explained the recipe very nicely each and every step is very clear. Drain noodles, rinse under cool water and allow to drain If shopping in an asian grocery, look for pad thai noodles designated as xl. at supermarkets, packages will be marked wide. check the rice noodles occasionally as they soak. This thai green curry chicken recipe has three highlights: Shop your favorite recipes with grocery delivery or pickup at your local walmart. Thai noodle soup recipe video.

These thai chicken dishes are flavorful and healthy, filled with aromatic herbs and bold flavors.

More chicken recipes and tips. Crispy noodles (pan fried) topped with a saucy chicken and vegetable topping in chinese brown sauce. Soak the rice noodles in a bowl of hot water for 10 minutes or according to the pack instructions. The combination of peanut butter, soy sauce, red pepper and brown sugar makes this dish thai. Cut into smaller pieces if desired. Adding the chicken makes this dish a. The carrots and cabbage in this dish supply 126 percent of your. Here, tender chicken and lightly scrambled eggs are cooked with chilli, fish sauce and lots of garlic. 2 tablespoons fresh lime juice, 2 tablespoons fish sauce* (such as nam pla or nuoc nam), 2 tablespoons asian sweet chili sauce, 1 tablespoon vegetable oil, 1 tablespoon sugar, 9 ounces (250 grams) bean thread noodles, 12 cherry tomatoes, halved. How to make thai chicken noodle soup street food style marion's kitchen. 30 minutes or lessdinner instant pot recipes noodles recipes soup thai food. Scallions, coconut oil, chile garlic sauce, lime juice, baby romaine and 13 clear meal plan.

Healthy whole30 thai noodle salad with chicken, peanut sauce, and kale. Add the linguine, veggies, shredded chicken and toasted sesame seeds into the pan with the sauce. I find that rotisserie chickens are extremely tender and will shred up. Scallions, coconut oil, chile garlic sauce, lime juice, baby romaine and 13 clear meal plan. Stir it all up to combine and allow the chicken thai chicken noodles seem so delicious, the author explained the recipe very nicely each and every step is very clear.

Cellophane Noodles With Pork And Thai Basil Recipe from www.seriouseats.com How to make thai chicken noodle soup street food style marion's kitchen. 2 tablespoons fresh lime juice, 2 tablespoons fish sauce* (such as nam pla or nuoc nam), 2 tablespoons asian sweet chili sauce, 1 tablespoon vegetable oil, 1 tablespoon sugar, 9 ounces (250 grams) bean thread noodles, 12 cherry tomatoes, halved. Heat 1 tablespoon of oil in the wok, then add the noodles and bean sprouts. Take a taste to see when they're ready Crispy noodles topped with a saucy chicken and vegetable stir fry, this is a crunchy version of chow mein. Soak the rice noodles in a bowl of hot water for 10 minutes or according to the pack instructions. Thai noodle soup recipe video. Make it in 30 minutes and refrigerate leftovers for tomorrow's lunch. Crispy noodles (pan fried) topped with a saucy chicken and vegetable topping in chinese brown sauce.

Add the linguine, veggies, shredded chicken and toasted sesame seeds into the pan with the sauce.

If shopping in an asian grocery, look for pad thai noodles designated as xl. at supermarkets, packages will be marked wide. check the rice noodles occasionally as they soak. Stir gently with a fork or chopsticks to separate. I made this with chicken, you can use prawns too. Make it in 30 minutes and refrigerate leftovers for tomorrow's lunch. Thai fish sauce, tamarind paste, light brown sugar, lime, vegetable oil, eggs, chicken breasts, raw prawn, spring onions, chilli, fresh coriander, garlic, flat cook for 1 minute until fragrant, then set aside. Is anyone else ready to rock the boat with some rad salad recipes this month? Heat 1 tablespoon of oil in the wok, then add the noodles and bean sprouts. Hot thai chiles, minced (optional). Ever since i bought a little package of thai red curry paste, i've been red currying all the things. Thai basil has a more intense, citrus flavour, but you can use ordinary european basil in a pinch. Crispy noodles (pan fried) topped with a saucy chicken and vegetable topping in chinese brown sauce. More chicken recipes and tips.

Ever since i bought a little package of thai red curry paste, i've been red currying all the things.

Take a taste to see when they're ready

Taste preferences make yummly better.

How to make spicy thai chicken with veggie noodles.

One of my all time favourite dishes at my local chinese!!

Its a quick and easy recipe.

Soak the rice noodles in a bowl of hot water for 10 minutes or according to the pack instructions.

Here, tender chicken and lightly scrambled eggs are cooked with chilli, fish sauce and lots of garlic.

Drain noodles, rinse under cool water and allow to drain

Cook the asian style noodles according to package directions.

Stir gently with a fork or chopsticks to separate.

Taste preferences make yummly better.

Thai noodle soup recipe video.

Drain rice noodles and add to the soup, along with the green onions, enoki mushrooms, and cilantro.

Scallions, coconut oil, chile garlic sauce, lime juice, baby romaine and 13 clear meal plan.

Cut into smaller pieces if desired.

30 minutes or lessdinner instant pot recipes noodles recipes soup thai food.

30 minutes or lessdinner instant pot recipes noodles recipes soup thai food.

Cook the asian style noodles according to package directions.

I find that rotisserie chickens are extremely tender and will shred up.

This ingredient shopping module is created and maintained by a third party, and imported onto this page.

Take a taste to see when they're ready

Stir gently with a fork or chopsticks to separate.

With its seductive flavors of coconut, lime, ginger, and cilantro, this thai soup is quickly becoming a favorite across the country.

The carrots and cabbage in this dish supply 126 percent of your.

Drain rice noodles and add to the soup, along with the green onions, enoki mushrooms, and cilantro.

With its seductive flavors of coconut, lime, ginger, and cilantro, this thai soup is quickly becoming a favorite across the country.

Ingredients for homemade pad thai.

Make it in 30 minutes and refrigerate leftovers for tomorrow's lunch.

Chicken pad thai is one of my favorite asian chicken recipes along with teriyaki chicken, general tso's chicken, chicken fried rice and moo goo gai pan.

Thai fish sauce, tamarind paste, light brown sugar, lime, vegetable oil, eggs, chicken breasts, raw prawn, spring onions, chilli, fresh coriander, garlic, flat cook for 1 minute until fragrant, then set aside.

Introduce exotic flavours to your kids with this subtly spiced, fragrant thai chicken curry.

They'll be slightly chewy and not too soft.

Make it in 30 minutes and refrigerate leftovers for tomorrow's lunch.


Shrimp Thai Salad Recipe Ingredients:

For the shrimp salad:

  • Lettuce
  • Bitter gourd
  • Shrimp (or prawns)
  • Soda water
  • Fresh limes
  • Sea salt

For the Nampla “fish sauce” dressing:

  • Fresh limes
  • Fish sauce
  • Chili peppers
  • Coconut aminos
  • Sea Salt

How long will Thai sauce keep?

This sauce is delicious to use immediately, and as it sits the chili and garlic flavours will further infuse into the sauce. You can keep this sauce stored covered in the fridge for up to three days.

Prik nam pla was an excellent accompaniment to this pad gra pow dish - a delicious Thai basil beef stir fry served with a Thai-style fried egg.

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Salads

Thai green papaya salad recipe

Thai green papaya salad recipe (som tam ส้มตำ)

Better known as som tam, green papaya salad is a staple of Isaan food. The green papaya is shredded, mixed with a few other vegetables, and dressed in lime juice, palm sugar, and fish sauce. It’s often eaten with sticky rice.

Thai larb (ลาบหมู) recipes

Thai larb recipe (ลาบหมู)

Larb is a meat salad, often made from minced pork, but can also be made from minced chicken, duck, or fish, which is cooked and mixed with fish sauce, lime juice, toasted sticky rice, and seasoned with chili flakes and herbs. It’s a dish very common in northeastern Thailand and Laos, and it’s a favorite dish to be eaten along with som tam (green papaya salad) and sticky rice.

Nam tok neua (น้ำตกเนื้อ) – Thai grilled beef salad

Nam tok neua (น้ำตกเนื้อ)

The literal translation of nam tok neua (น้ำตกเนื้อ) is waterfall beef, but in reality it’s a Thai Isaan style grilled beef salad. For this dish, you first marinate the steak (of you could alternatively use pork or another meat of choice), then slice it into bite sized pieces, and finally mix it with a dressing that includes lime juice, fish sauce, chili flakes, and plenty of flavorful herbs. This is a relatively easy Thai dish to make, and it tastes incredibly delicious. Nam tok is very similar to larb, but instead of using minced meat, it typically used grilled meat.


Everything You Need to Know About Fish Sauce

Fish sauce adds wow-worthy savory flavor to marinades, dipping sauces, salad dressings, soups, stir fries, noodle dishes, braised and roasted meats, and more. Discover everything you need to know about this versatile ingredient.

A staple ingredient in many Asian cuisines, fish sauce can be a bit of an enigma for the American home cook, with just the presence of it in a recipe acting as a turn off. However, when the right fish sauce is used correctly, it can deliver wow-worthy savory flavor that takes a recipe from good to great. Here&aposs everything you need to know about this versatile ingredient.

What is fish sauce?

Just as you might suspect, fish sauce is made from fish. More specifically, it&aposs made by combining fish, usually small, oily ones like anchovies, with salt and letting them ferment for anywhere from a couple months to up to two years. During theꃾrmentation process, the bacteria living in the fish slowly break them down, which releases a liquid that then becomes fish sauce.

What does fish sauce taste like?

While it does deliver some minor fishy flavors, fish sauce is so much more. It&aposs tangy and a little funky as a result of the fermentation. It&aposs salty as a result of the added salt—in many parts of Asia, people actually add a few drops of fish sauce to a dish the same way Americans sprinkle on table salt. But most of all, fish sauce provides umami, the savory fifth flavor found in broths, gravies, mushrooms and soy sauce. For that reason, it can be the exact element needed to balance out a recipe that is too sweet, salty, sour or bitter𠅊nd it&aposs what makes recipes that utilize fish sauce so mouthwatering and delectable.

How is fish sauce used?

In short: Sparingly. Too much fish sauce can quickly overpower a dish𠅊nd yes, make it taste a bit fishy—so in most cases you don&apost need more than a tablespoon or two at most, or even less if you&aposre new to the ingredient and its flavor. Fish sauce is traditionally used in recipes for marinades, dipping sauces, salad dressings, and stir fries, but you can add a bit to pastas, braised or roasted meats or soups to pump up the savory goodness. Or if you&aposre trying to limit how much salt you use in your cooking, a few drops of fish sauce can be a great replacement. Check out some of our favorite recipes featuring fish sauce.

What should I look for when buying fish sauce?

If you head down the international aisle at the grocery store, you&aposll likely see a few different brands of fish sauce𠅊nd if you go to an Asian market, you&aposll see even more. Vietnamese fish sauce (nuoc mam) and Thai fish sauce (nam pla) are the most widely available in the US. Authentic fish sauce should list only fish and salt under the ingredients, so skip any that contain other add-ins. The sauce itself should have a brownish, reddish color and be clear. Avoid any that look significantly darker than the others, as that likely means they&aposve been on the shelf for longer. The consensus winning brand for taste and quality is Red Boat Fish Sauce, which you can find at most grocery stores or onਊmazon, while Thai Kitchen Premium Fish Sauce will do the job as well at a slightly lower price point.

Ready to start cooking with fish sauce? Start with these Vietnamese Fresh Spring Rolls, which come with a fish sauce dipping sauce. Then for your main course, try Sticky Garlic Pork Chops or Spicy Thai Basil Chicken.


Chilli dipping sauce

2 large hot chillies
3 tbsp fish sauce
6 tbsp water
3 tbsp rice vinegar
6 tbsp caster sugar
a thumb-sized knob of ginger
the juice of 2 limes
1 tsp light soy sauce

Remove the stems from the chillies, halve the flesh and chop it finely. Don't discard the seeds - you need their heat. Put the fish sauce, water, vinegar and sugar in a saucepan and bring to the boil. Peel the ginger and chop it finely with a heavy knife, then crush to a pulp with the flat of the blade.

Add the ginger to the pan and let the mixture boil till it starts to thicken slightly. Let it cool, then add the lime, chillies and soy.


Galam Plee Pad Nam Pla (Thai Stir-Fried Cabbage With Fish Sauce and Garlic) Recipe

Derek hosts a Brooklyn supper club featuring Thai food that honors traditional techniques. He is influenced by ongoing dialogue with Thai cooks and the study of old recipe books. He started writing for Serious Eats in 2020.

Why It Works

  • Briefly stir-frying coarsely chopped garlic in hot oil draws out its aroma, and flavors the oil that will coat the pieces of cabbage.
  • Adding drops of water around the sides of the wok during the stir-frying process helps to lightly steam the cabbage, while still maintaining its refreshing crunch.
  • White pepper lends the dish a subtle “cold heat” spice that balances the sweet bitterness of the garlic and the cabbage.

Galam plee pad nam pla—Thai stir-fried cabbage with fish sauce—is a vegetable dish that can easily fit in as a component to a multi-dish Thai meal, playing the perfect foil to a rich curry. Or it can stand on its own as light lunch, served with jasmine rice. With just a few pantry-friendly ingredients, galam plee pad nam pla comes together in less than 10 minutes thanks to high-heat wok cooking, a technique that illustrates the influence of Chinese cooking in Thai cuisine.

We begin by stir-frying bite-sized pieces of green cabbage with oil and chopped garlic in a ripping hot wok. Constant stirring and tossing prevents the garlic from burning, and helps lightly coat the cabbage leaves with oil, keeping them separate so they don't clump and turn soggy as they cook. Then we add drops of water around the sides of the wok, allowing the cabbage to lightly steam and soften without losing its refreshing crunch. A splash of fish sauce, also added around the sides of the hot wok, gives the cabbage a salty-savory punch. A finishing pinch of ground white pepper balances the sweet-bitter garlic and cabbage.


Making of Nam Pla

Nam Pla [pronounced nahm bplah] can be made with fish from fresh or briny water, or from ocean fish. Most commercial nam pla is made from small ocean fish, as fresh-water fish are not as plentiful due to the effects of pollution and damming on the waterways of Southeast Asia. Anchovies are thought to make the best nam pla, but sardines, mackerel, herring, carp, lizard fish, or even mussels are used.

To make nam pla, fresh fish are rinsed and drained then mixed with salt. Generally, for nam pla, three parts fish are used with one part salt. The salted fish is then placed in large earthenware jars or wooden barrels which are lined with a layer of salt. Whatever type of container is used, there is a hole at the bottom for draining off the liquid of fermentation.

The fish is then topped with salt and weighed down with a bamboo mat or nylon net and rocks or other heavy items. This keeps the fish from floating in their own water, which will be extracted during the fermentation process. The vessel is then covered and left in the sun for many months, from eight to eighteen months. For large-scale commercial production, concrete tanks are used.

The general process is one of enzymatic hydrolysis. Enzymes are produced by various bacteria growing in the fermenting mixture. The type of bacteria are various and may vary depending on the type of fish used. The enzymes are proteolytic, meaning that they break down the bonds of larger proteins, producing simpler peptides. The flesh of the fish is thereby broken down, resulting in a very nutritious liquid with a pungent smell and strong, salty flavor that can be drained off and filtered. The salt content makes it difficult for the bacteria, so the process takes a very long time to complete.

Recommended Brands of Nam Pla Fish Sauce

Making genuine high-quality nam pla on a large-scale basis is very expensive, due to the time it takes. Therefore, a lot of shortcuts are taken to produce cheaper commercial brands. Many times, an artificial process of hydrolysis is used, in lieu of the slow fermentation process. For this, proteolytic enzymes are added to speed up the process of the hydrolysis that occurs due to the action of the bacteria. Pure enzymes are themselves quite expensive, but pineapple sap, which contains the proteolytic enzyme bromelain or papaya, with papain can be used instead. This speeds up the process a great deal and, although the resulting sauce is just as nutritious as traditional fish sauce, the aroma and flavor are sub-par and the color is not as golden brown. Other ingredients are often added to enhance the flavor and color, including MSG.

There are usually two ingredients listed in a traditionally produced fish sauce, anchovies or other fish, and salt. Sometimes, sugar may also be listed. When other colors, flavor, or preservative ingredients are listed, the product should not be considered a high-quality, premium nam pla. The “stinkiness” of the fish sauce may not necessarily tell you if it is of high quality since good fish sauces are allowed a period of time in the air to mellow out, so that although the smell and flavor are still quite pungent, it is not overwhelming. Below are two high-quality premium fish sauces.

Tra Chang brand Nam Pla is a good choice for premium fish sauce. It has a milder smell, not because it is not a true nam pla, but because time is taken to let the fish sauce “air out” in the sun, before bottling, in the traditional manner.

Another great choice is award-winning Golden Boy brand fish sauce. If you cannot find a high quality nam pla from Thailand, a good nuoc mam can generally be used in its place.

Nam Pla Prik

Prik means chile in Thai, and nam pla prik or nam prik is basically a Thai chile sauce made with chopped Thai red chiles (Prik kee noo, Prik Khee noo suan, etc.), fish sauce, dried shrimps, garlic, lime juice, tamarind, sugar, nuts, and sour fruits such as green mango. It is similar sambal of Indonesia, Malaysia, and Southern India.

Nam prik is the most common condiment in Thailand, similar to soy sauce in China and Japan. Keep in mind, however, that “nam prik” is a general name for any relish or sauce made with chiles.

Nam prik pao (pao [PAH-oo] means roasted) is a version of nam prik in which some of the ingredients, such as unpeeled garlic, shallots, and perhaps the nuts, are roasted in a heavy pan before being mixed and ground with the other ingredients.

Nam Pla Wan

Wan (whan) means “sweet” and name pla wan is a sweetened fish sauce use for dipping. It may also be spicy.

Nam Pla Ra

Nam pla ra is nam pla boiled with lemon grass and Kaffir (makrut) lime leaves, then strained to produce a sauce.

Other Fermented Fish Products Besides Nam Pla

Sauces made from fermented fish have been consumed in Thailand for thousands of years and there are many regional varieties as well as personal recipes. Nam pla, as well as buuduu, or “cloudy fish sauce” are known throughout Thailand. A distinguishing characteristic of nam pla is, unlike other fermented fish products, there is a manufacturing standard for the finished product.

There are also many other fermented fish products where the flesh of the fish is only partially fermented and the flesh retains its shape rather than being reduced to a liquid sauce. These may be dried in the dun or made into a paste. Examples are Kapi, Plaa-too-khem, Tai-pla, and Poo-kem. Another well-known fermented fish product is pla-ra, which uses a mixture of fresh-water fish and rice.

Other Southeast Asian Fish Sauces Similar to Nam Pla

Besides the aforementioned nuoc mam (nuoc mom) of Vietnam, many Asian countries have their own versions of fermented fish sauce, similar to Nam Pla, all of which are made by salting and fermenting fish. Here are the names of some other fish sauces and their corresponding country.

  • Budu: Malaysia
  • Patis: Phillipines
  • Shottsuru: Japan
  • Kecap ikan: Indonesia

Interestingly, what we call ketchup was actually descended from fish sauces and the word ketchup comes from the word kecap ikan. Worcestershire sauce is also a descendant of Southeast Asian fish sauce.


Watch the video: Thai Seafood Dipping Sauce. Spicy And Sour Dipping Sauce นำจมซฟด - Sharing Thai Food Recipe- (January 2022).