Nam pla is a pungent and salty Thai fish sauce that tastes a lot better than it smells! Nam pla’s potency comes from fermented fish – usually anchovies – so make sure you don’t serve it to any vegetarian guests.
Once you get past the unpleasant smell, nam pla is a wonderful ingredient to be used in marinades, as a seasoning or in dipping sauces. It’s usually added at the end of cooking in Thai dishes.
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