Nam Pla (Fish Sauce)
Absolute base of salty and umami Thai cuisine!
Description
The absolute foundation of salty and umami flavors in Thai cuisine. A pungent liquid extracted from fermented anchovies and salt.
Classification: Fish Sauce
Shops selling Nam Pla (Fish Sauce)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Small fish(Anchovies)
- Salt
- Sugar(for fermentation)
Instructions
- (Condiment) *Used as the primary seasoning for saltiness and umami in almost all Thai dishes.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Shottsuru, Light soy sauce + Anchovy
Pairing
Almost all Thai food
Trivia
[Difference] Slightly saltier and has a more direct, punchy aroma compared to Vietnamese Nuoc Mam. Supports the bold Thai flavor profile.
Eating tips & etiquette
Always present in the table condiment caddy (Kruang Prung). Diners add it themselves to adjust saltiness.
Allergen
Fish