No worries – a veggie alternative to this Thai ingredient is available from health food shops! But if not, soya sauce will do as a substitute
This is the liquid from salted, fermented fish and as such is extremely pungent, strong-flavored and salty. It's used as a flavoring in a similar way to soy sauce. In Thai cuisine it is called Nam Pla, in Vietnamese is it Nuoc Nam, in Japanese cooking it is called Shotsuru, and in the Philippines it is Patis.
also called nam pla or nuoc nam; made from pulverised salted fermented fish, most often anchovies. Has a pungent smell and strong taste; use sparingly
Fermented fish and salt is used to make this unique sauce. Renowned for its salty flavour and fishy smell, it is commonly used in kitchens throughout Asia. Thailand is the major producer of fish sauce worldwide. Research shows that it is high in essential amino acid and vitamin B12.
a pungent salty condiment prepared from salted fermented fish, widely used in southeastern Asian cooking.
similar to soy sauce but with a much more pungent flavor, it is used widely in curries, soups and other dishes where soy sauce is called for in the Southeast Asian cuisines.
A condiment made from fermented anchovies, salt and water. Common in Cambodian, Vietnamese and Thai cooking. The Cambodian version nam pla, is considered the finest, and has the richest flavor. The Vietnamese variety, nuoc mam, most widely available, is milder. The different varieties are interchangeable. Available in Oriental, Asian and some supermarkets.
This thin, translucent, salty brown sauce is an indiepensable flavoring in Filipino and Thai cooking. It is made by salting down small fish that are packed in wooden barrels. The liquid that "runs off" is collected, cooked and bottled as fish sauce. Though the odor is strong when uncooked, the flavor mellows upon cooking. Fish sauce is milder in flavor than soy sauce and is often used in place of salt.
Fish Gravy, Nuoc mam (Vietnam)
This thin liquid condiment made from salted, fermented anchovies is popular in Thailand, where it is called nam pla, and Vietnam, where it is called nuoc man. Although itÂ's used much like soy sauce, it is more pungent. Its fishy smell (so strong it can be off-putting to the uninitiated) is far more intense than its flavor. Fish sauce is available in Asian markets and some supermarkets.
This thin, clear, brown, salty sauce, with its characteristic 'fishy' smell and pungent flavor, is an important ingredient in Thai, Vietnamese, Laotian and Cambodian cooking. It is made from shrimp or small fish that have been fermented in the sun. Its strong flavor diminishes when cooked with other ingredients.
salty condiment used extensively in Thai cooking in place of salt
A flavouring made from small, salted fish, important in Vietnamese and Thai cooking.
An essential ingredient of Thai cooking it is a pungent, salty liquid made from fresh anchovies.
An Asian liquid made from fermented, salted fish. Used in many Asian cuisines.
A pungent, salty liquid made from fresh anchovies that is essential in Thai cooking.
This clear, amber-coloured liquid is the product of salted and fermented fish, and is rich in protein. Its pungently salty taste and unique, penetrating aroma are irreplaceable in stir-fries, marinades, braises, dressings and dipping sauces.
It is a salty, thin, brown liquid made by fermenting fish/shrimps with salt and soy sauce.
is a pungent Southeast Asian sauce made from salted, fermented fish. You can find it in large supermarkets and Asian markets.
Although salt is an important ingredient in Asian...
Fish sauce is a condiment derived from fish that have been allowed to ferment. The term describes a wide range of products used in many different countries, and by different cultures, throughout history. Fish sauce is frequently used in Thai, Vietnamese, Lao and other Southeast Asian cooking to add saltiness to dishes.
