Nam pla

Nam pla is a liquid condiment commonly used in Thai cuisine. It is a type of fish sauce that is made from fermented fish and salt. The name "nam pla" translates to "fish water" in English.

History

The use of fish sauce in Thai cuisine dates back to the Roman times. It was a staple in Roman cooking, and the tradition was carried over to Asia through trade routes. In Thailand, nam pla is used as a seasoning and a base for many dishes.

Production

Nam pla is produced by fermenting fish, typically anchovies, in brine. The fish are packed in layers with salt and left to ferment for six months to a year. The resulting liquid is then drained off and bottled. The process is similar to the production of other fish sauces in Southeast Asia, such as nuoc mam in Vietnam.

Usage

Nam pla is used in a variety of Thai dishes, including pad thai, green curry, and som tam. It is also used as a dipping sauce for seafood and vegetables. In addition to its use in cooking, nam pla is often served as a condiment at the table, allowing diners to adjust the flavor of their food to their liking.

Varieties

There are several varieties of nam pla, each with its own unique flavor profile. These include nam pla wan, a sweet fish sauce used in desserts, and nam pla phrik, a spicy fish sauce used in savory dishes.

Health Benefits

Nam pla is rich in protein, vitamin B12, and amino acids. It also contains a significant amount of sodium, which can contribute to high blood pressure if consumed in excess.

See Also

• Fish sauce
• Thai cuisine
• Nuoc mam
• Anchovies