About this component
The ubiquitous Thai table condiment — fish sauce sharpened with fresh chile, garlic and lime. It sits on nearly every table so each diner can season to taste, a small emblem of the Thai philosophy of personal balance.
Component facts
- Yield
- About 1/2 cup (120 ml)
- Prep
- 5 minutes
- Heat
- Hot
Development draft. This is an untested development recipe from the cookbook project. It has not been kitchen-tested, and the quantities and timings are the author’s working draft rather than a verified result.
Ingredients
- 1/2 cup (120 ml) fish sauce
- 4–6 bird's eye chiles, thinly sliced
- 2 cloves garlic, minced
- 1–2 tbsp (15–30 ml) lime juice (optional)
- 1 tsp (4 g) sugar (optional)
Method
- Combine fish sauce, chiles and garlic in a small bowl.
- Add lime juice and sugar if using, to taste.
- Rest 10 minutes to let the chile bloom before serving.
Notes from the book
- Balancing
- A pure salty-hot condiment; lime adds brightness, sugar a gentle round edge.
- Substitutions
- Thin soy sauce for a fish-free version (different character).
- Storage and food safety
- Best fresh; refrigerate up to 5 days. Contains fish (allergen).
Pairs with in this book
- No. 011Pad Krapao Moo (Holy Basil Pork)Thailand
- No. 002Som Tam (Green Papaya Salad)Thailand
- No. 003Pad ThaiThailand
- No. 007Larb Gai (Minced Chicken Salad)Thailand
- No. 015Gaeng Som (Southern Sour Curry)Thailand
Rice and noodle dishes generally; Grilled meats & omelets.
The Complete Edition
Nam Pla Prik (Fish Sauce with Chilies) sits in the foundations
The book carries this component alongside the other twenty-three, the twenty-seven pantry studies, and the Thailand chapter it belongs to.
Available from Amazon
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