nahm PLAH] Popular in Thailand, nam pla is a salty, fermented fish sauce with an extremely pungent odor. It`s used as a condiment, sauce and seasoning ingredient.
Fundamental to Thai food this fish sauce is made with the liquid that comes from fermented anchovies and is very pungent.
A rich, complex, flavorful fish sauce; perhaps the single most important ingredient in Thai cooking.
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 cultures for different periods of time. Fish sauce is much used in Southeast Asian and southern Chinese cooking to add saltiness to dishes. In Southeast Asian cuisines, it is also used as a dipping condiment for fish, shrimp, pork, and chicken. However in southern China, it is only used as a cooking oil or cooking ingredient for soups and casseroles.
This is a thin brown fish sauce that's fundamental...