This pungent, salty sauce hasn’t quite managed to shake off the need for an English translation (Thai fish sauce), despite having become a fixture in most British foodies’ cupboards. It's usually added at the end of cooking in Thai dishes. Nam pla’s potency comes from fermented fish – usually anchovies – so your vegetarian guests will thank you for using a dash of soy sauce instead.
Recipes with nam pla
Courgette som tam
Pumpkin and peanut curry recipe