Bottle of Thai Nam Pla, fish sauce.
Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Nam Pla along with all the Nam Pla containing recipes presented on this site, with 289 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Nam Pla recipes added to this site.
These recipes, all contain Nam Pla as a major wild food ingredient.
This page is a continuation of the list of recipe terms including Nam Pla held on the FabulousFusionFood site. If you are specifically looking for this site's information on as a culinary term navigate to First Page of the Nam Pla Culinary Term entry on this site.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Nam Pla recipes added to this site.
These recipes, all contain Nam Pla as a major wild food ingredient.
This page is a continuation of the list of recipe terms including Nam Pla held on the FabulousFusionFood site. If you are specifically looking for this site's information on as a culinary term navigate to First Page of the Nam Pla Culinary Term entry on this site.
The alphabetical list of all Nam Pla recipes on this site follows, (limited to 100 recipes per page). There are 289 recipes in total:
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| In Sardis (Sauce for Bonito) Origin: Roman | Ius in Scorpione Elixo (Sauce for Poached Scorpion Fish) Origin: Roman | N'dolé (Bitterleaf Stew) Origin: Cameroon |
| In Struthione elixo (Boiled Ostrich) Origin: Roman | Ius in Thynno (Sauce for Tuna) Origin: Roman | N'dolé avec Poisson (Fish and Bitterleaf Stew) Origin: Gabon |
| In Struthione Elixo (Of Boiled Ostrich) Origin: Roman | Ius in Thynno Elixo (Sauce for Poached Tuna) Origin: Roman | Nam Pla Prik (Chillies in Fish Sauce) Origin: Thailand |
| Isicia Amulata a Balineo sic Facies (Meatballs with Starch Cooked in a Pan) Origin: Roman | Jungle Curry Prawns Origin: Thailand | Nam Pla Prik (Thai Spicy Fish Sauce) Origin: Thailand |
| Isicia de Cerebellis (Brain Dumplings) Origin: Roman | Kaeng Khiao Wan (Thai Green Curry) Origin: Thailand | Nga Myin Hin (Butter Fish Curry) Origin: Myanmar |
| Isicia de lolligine (Squid Rissoles) Origin: Roman | Kaeng Phet Pet Yang (Thai Red Roast Duck Curry) Origin: Thailand | Noodle Curry Paste Origin: Laos |
| Isicia de Pavo (Peacock Forcemeats) Origin: Roman | Kang Ped Pla-dook (Red Curry with Catfish) Origin: Thailand | Num Banh Choc (Rice Noodle Fish Soup) Origin: Cambodia |
| Isicia de Thursione (A Dry Dish Made with Porpoise Forcemeat) Origin: Roman | Khanom Jeen Nam Ya (Khanom Jeen Noodles) Origin: Thailand | Num Pa-chok Tirk Ka-chuii (Khmer Noodle Soup with Fingerroot) Origin: Cambodia |
| Isicia Plena (Pheasant Forcemeat) Origin: Roman | Khanom Jeen Nam Ya (Khanom Jeen Noodles) Origin: Thailand | Nuoc Mam Cham (Fish Dipping Sauce) Origin: Vietnam |
| Isicium Simplex (Plain Forcemeats) Origin: Roman | Khao Pune (Chicken Curry Noodles) Origin: Laos | Nyona Penang Assam Laska Origin: Malaysia |
| Item Pisces Frixos (Fried Fish, In the Same Manner) Origin: Roman | Khnom Jin Namya (Catfish Curry over Noodles) Origin: Thailand | Oa Pnikta (Eggs Poached with Oil, Wine and Garum) Origin: Roman |
| Iura Ferventia in Cervo (Hot Sauce for Venison) Origin: Roman | Kyet tha Kar la Thar Hin (Chicken and Squash Curry) Origin: Myanmar | Oa Pnikta (Poached Egg in White Wine) Origin: Roman |
| Ius Album in Assum Leporem (Hare's Blood, Liver and Lung Ragout) Origin: Roman | Laap (Beef Salad) Origin: Laos | Ock-lam (Barbecued Pork with Mushrooms and Beans) Origin: Laos |
| Ius Alexandrinum in Pisce Asso (Alexandrine Sauce for Baked Fish) Origin: Roman | Lactucas (Lettuce) Origin: Roman | Oenogarum (Wine Sauce) Origin: Roman |
| Ius candidum in ansere elixo (Boiled Goose with Cold Sauce) Origin: Roman | Laj Ntses (Fish Larb) Origin: Laos | Oenogarum cum Thymum et Satureiam in Tubera (Truffles in Savory-thyme Wine Sauce) Origin: Roman |
| Ius Frigidum in Aprum Elixum (Cold Sauce for Boiled Wild Boar) Origin: Roman | Lao Tam Som (Lao Green Papaya Salad) Origin: Laos | Oenogarum et Coriandrum in Tubera (Truffles in Coriander Wine Sauce) Origin: Roman |
| Ius Frigidum in Porcellum Elixum (Cold Sauce for Boiled Suckling Pig) Origin: Roman | Lemongrass Pork with Rice Noodles Origin: Australia | Ofellas Assas (Roast Morsels) Origin: Roman |
| Ius in Aprum Elixum (Sauce for Boiled Wild Boar) Origin: Roman | Leporem Farsum (Stuffed Hare) Origin: Roman | Ofellas Garatas (Braised Morsels) Origin: Roman |
| Ius in Cervo (Sauce for Venison) Origin: Roman | Locustam et Scillas (Lobsters and Prawns) Origin: Roman | Ofellas Garaton (Morsels with Fish-sauce) Origin: Roman |
| Ius in Cervum (Sauce for Venison) Origin: Roman | Locustas Assas sic Facies (Roast Lobster is Made Thus) Origin: Roman | Ohn-No Khaukswe (Coconut Noodles) Origin: Myanmar |
| Ius in Cervum, Aliter (Sauce for Venison, Another Way) Origin: Roman | mafè tatou nènn (Naked Peanut Stew) Origin: Mali | Or Lam Origin: Laos |
| Ius in Cornutam (Sauce for Horned Fish) Origin: Roman | Malvas (Mallow Leaves) Origin: Roman | Oven-roasted Grey Snapper with Caribbean Sauce Origin: Turks Caicos |
| Ius in Dentice Asso (Sauce for Baked Bream) Origin: Roman | Massaman Beef Curry Origin: Thailand | Oyster Mushroom Tom Yum (Thai Hot and Sour Soup with Oyster Mushrooms) Origin: Thailand |
| Ius in Lacertos Elixos (Sauce for Poached Lizard Fish) Origin: Roman | Massaman Mutton Curry Origin: Thailand | Pè Thee Thoke (String Bean Salad) Origin: Myanmar |
| Ius in Mullos Assos (Sauce for Baked Red Mullet) Origin: Roman | Massaman Nuea (Beef Masaman Curry) Origin: Thailand | Pad Gra Prow (Holy Basil Beef) Origin: Thailand |
| Ius in Murena Elixa (Sauce for Poached Moray Eel) Origin: Roman | Massaman Nuea (Beef Massaman Curry) Origin: Thailand | Pad Krapow Gai (Spicy Basil Chicken) Origin: Thailand |
| Ius in Perdices (Sauce for Partridges) Origin: Roman | Melcas (Cheese Sweetened with Honey) Origin: Roman | Pad Thai Origin: Thailand |
| Ius in Pisce Asso (Sauce for Baked Fish) Origin: Roman | Microwave Chicken Thai Green Curry Origin: Britain | Patellam Lucretianam (A Dish of Lizard-fish) Origin: Roman |
| Ius in Pisce Aurata (Sauce for Gilthead) Origin: Roman | Minutal Matianum (Pork with Apples) Origin: Roman | Patellam Lucretianam (A Dish à la Lucretius) Origin: Roman |
| Ius in Pisce Aurata (Sauce for Gilthead Bream) Origin: Roman | Monkfish Choo Chee Curry Origin: Britain | Patina de Cydoneis (A Dish of Quinces) Origin: Roman |
| Ius in Pisce Aurata Assa (Sauce for Baked Gilthead Bream) Origin: Roman | Monlar Oo Chin Ye Hin (Myanmar Tangy Soup) Origin: Myanmar | Patina de Pisce Lupo (A Dish of Service-berries) Origin: Roman |
| Ius in Pisce Elixo III (Sauce for Poached Fish III) Origin: Roman | Moretariaum (Country Sauce) Origin: Roman | Patina de Pisce Lupo (A Dish of Wolf-fish) Origin: Roman |
| Ius in pisce rubellione (Sauce for Red Snapper) Origin: Roman | Mullos Anethatos sic Facie (Red Mullets with Aniseed is Made Thus) Origin: Roman | |
| Ius in Pisce Rubellione (Sauce for Redfish) Origin: Roman | Murenam aut Anguillas vel Mulos (Moray Eels and Eels or Mullets) Origin: Roman |
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