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Fish sauce in Thailand is called nam pla (Thai: น้ำปลา). In Isan, it is called nam pa. Similar to the Laotian padaek is pla ra (Thai: ปลาร้า), also used in Thai cuisine. In Thailand, fish sauce is used both in cooking and also served at the table as a condiment, for instance in noodle soups.
Like most types of nam phrik, a little water is used if the mixture becomes too thick. [25] Nam phrik pla salat pon (น้ำพริกปลาสลาดป่น), also known as phrik pla salat pon, is a variety of nam phrik with powdered, roasted, dry pla salat (Notopterus notopterus). All main ingredients (the dry fish, red dry chili ...
Mamuang nam pla wan: มะม่วงน้ำปลาหวาน Tart, unripe mango served with a sweet, salty and spicy dipping sauce made from shallots, fish sauce, dried chili peppers, dried shrimp, and palm sugar (nam pla wan means "sweet fish sauce"). This is normally eaten as a snack on its own. Miang kham
Kung chae nampla (Thai: กุ้งแช่น้ำปลา, pronounced [kûŋ t͡ɕʰɛ̂ː nám.plāː]) is a Thai salad made from fresh raw shrimp soaked in Thai fish sauce and served with chunks of gourd, cloves of garlic, chilies, and spicy sauce. [1]
Also a sauce made from fermented fish. It is more pungent than nam pla, and, in contrast to nam pla which is a clear liquid, pla ra is opaque and still contains pieces of fish. Also called pla daek. Taochiao เต้าเจี้ยว Yellow soybean paste: Yellow soybean paste has a sweet-and-salty taste which is more "earthy" than that of ...
Nam pla phrik, a table sauce most often eaten with rice dishes, is made from fish sauce and sliced chilies, and often also includes garlic and lime. An ingredient found in many Thai dishes and used in every region of the country is nam pla, a clear fish sauce that is very aromatic. Fish sauce is a staple ingredient in Thai cuisine and imparts a ...
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Mamuang nampla wan is a classic Thai dish which is a combination of unripe mangoes and a sticky dipping sauce. [1] In Thai, mamuang means 'mango', and nampla wan means 'sweetened fish sauce'.