Known as nam pla in Thai, this name literally translates into “fish water.” Thai fish sauce is amber in color, and is known for having a saltier and more pungent flavor than its Vietnamese counterpart. The direct translation is chili (พริก “prik”) fish sauce ( น้ำปลา “nam pla”). Wan (whan) means “sweet” and name pla wan is a sweetened fish sauce use for dipping. This Oriental style prik nam pla would go well with any meat or seafood, I am sure, but the Cantonese in my blood insists on some fish. In fact, I would say that those two components are the bare essentials of nam pla prik., i.e. as long as you have fish sauce and fresh chillies, you have nam-pla prik. Nam Pla Wan. Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. Following widespread recognition of its ability to impart a savory umami flavor to dishes, it has been embraced globally by chefs and home cooks. It’s typically produced using small ocean fish, namely anchovies, and salt and fermented over a period of time. Nam pla prik is no secret to Thai dining; Thais use it the way Americans use salt and pepper. Spicy Fish Sauce Nam Pla Prik น้ำปลาพริก Yield: 1/4 cup. Prik Nam Pla is a condiment for rice-based dishes such as fried rice or just white rice with sides. “Sides” in this case is a reference to all stir-fry dishes, soups, curries, etc. It’s madly spicy, will add a kick to whatever you put it on, and will probably make your eyes bloodshot. 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. The nutty notes make the prik nam pla more well rounded; the oily slick just enough to make this more akin to a vinaigrette than a mere dipping sauce. This liquid of chili and garlic-infused fish sauce is delicious over warm steamed jasmine rice or just about any Thai food you are about to savor. Nam Prik Pla Too Maeng Da (น้ำพริกปลาทูแมงดา) ... Nam prik ta daeng, meaning red-eye chili sauce, is basically a garnish of pounded dry chillies with a bit of fish sauce and lime juice. After all, the name nam-pla prik is made by sticking two nouns together: nam pla (fish sauce) and prik (chilli). ‘Add the sesame oil, nam pla, 1 beaten egg white (reserve yolk), sugar, and corn starch and blend.’ ‘Sugar, Lime juice, freshly minced chillies and nam pla (a fermented fish sauce widely used in South East Asia) are the basic ingredients of the Nam prik.’ that are to be eaten alongside rice. : 234 It is widely used as a staple seasoning in East and Southeast Asian cuisine.
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