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 288 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.
Nam Pla is a thin brown fish sauce that's both an essential and a fundamental ingredient of Thai cuisine. It is made by fermenting small whole fish (usually anchovies) in brine and drawing off the liquid, which is then bottled. It smells quite fishy and tastes very salty and as such adds saltiness and umami (depth of flavour) to other foods. Nam Pla is also the closest modern equivalent to the Roman fish sauces Liquamen and Garum.
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.
Nam Pla is a thin brown fish sauce that's both an essential and a fundamental ingredient of Thai cuisine. It is made by fermenting small whole fish (usually anchovies) in brine and drawing off the liquid, which is then bottled. It smells quite fishy and tastes very salty and as such adds saltiness and umami (depth of flavour) to other foods. Nam Pla is also the closest modern equivalent to the Roman fish sauces Liquamen and Garum.
The alphabetical list of all Nam Pla recipes on this site follows, (limited to 100 recipes per page). There are 288 recipes in total:
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| Ad Aves Hircosas Omni Genere (How to Prepare 'High' Birds of Any Kind) Origin: Roman | Amok Trey Khmer (Cambodian Fish Amok) Origin: Cambodia | Gaeng Ki Lek (Northern Thai Pork and Ki Lek Curry with Fingerroot) Origin: Thailand |
| Agnum Simplicem (Plain Lamb) Origin: Roman | Apios et Porros (Celery and Leeks) Origin: Roman | Gaeng Pa-naeng (Panang Curry) Origin: Thailand |
| Ah Mè Thar Hin (Myanmar Beef Curry) Origin: Myanmar | Apothermum (Sweet Wine and Raisin Sauce) Origin: Roman | Gaeng Som (Thai Sour Curry) Origin: Thailand |
| Ah Mè Thar Hin (Beef Curry) Origin: Myanmar | Asian Duck Curry Origin: Fusion | Gaeng Som (Thai Sour Curry) Origin: Thailand |
| Ahlu Hin (Potato Curry) Origin: Myanmar | Bò Tái Chanh (Lemon-cured Beef with Rice Paddy Herb) Origin: Vietnam | Gaeng Som (Thai Sour Orange Curry) Origin: Thailand |
| Alicam vel sucum tisanae (Spelt or Barley Gruel) Origin: Roman | Balachaung Gyaw (Fried Dried Shrimp with Chillies) Origin: Myanmar | Gai Pad King (Ginger and Chicken Stir Fry) Origin: Thailand |
| Aliter Avem (Birds, Another Way) Origin: Roman | Beignets de Poulet (Malagasy Chicken Fritters) Origin: Madagascar | Gai Yang (Thai Grilled Chicken) Origin: Thailand |
| Aliter Cochleas (Snails, Another Way) Origin: Roman | Bulbos (Bulbs) Origin: Roman | Ginger, Chicken and Coconut Soup Origin: Fusion |
| Aliter Echinis Salsis (Salted Sea Urchin, Another Way) Origin: Roman | Burmese grilled chicken with sticky and crispy rice Origin: Myanmar | Green Fish Curry Origin: Fusion |
| Aliter Haedus sive Agnus Syringiatus (Boned Suckling Kid or Lamb, Another Way) Origin: Roman | Cà Ri Gá (Chicken Curry) Origin: Vietnam | Gustato pro Caro (Sauce for Meat) Origin: Roman |
| Aliter in Apro III (Wild Boar, Another Way III) Origin: Roman | Canh Chua Gà (Chicken Sour Soup) Origin: Vietnam | Gutweed Salad with Fennel and Orange Origin: Britain |
| Aliter In Aprum Assum Iura Ferventia Facies Sic (Hot Sauce for Roast Wild Boar, Another Way) Origin: Roman | Chinese-style Pickled Chillies Origin: Fusion | Haedum Laseratum (Kid Goat Seasoned with Laser) Origin: Roman |
| Aliter In Echino (Sea Urchin, Another Way) Origin: Roman | Circellos Isiciatos (Round Sausage) Origin: Roman | Herbae Rusticae (Country Herbs) Origin: Roman |
| Aliter in grue vel in anate vel in pullo (Roast Duck with Damson Sauce) Origin: Roman | Citrium (Citron) Origin: Roman | Holisera in Fasciculum (Horse Parsley) Origin: Roman |
| Aliter In Struthione Elixo (Of Boiled Ostrich, Another Way) Origin: Roman | Cochleas lacte pastas (Milk-fed Snails) Origin: Roman | Honey-glazed Prawns Origin: Roman |
| Aliter Isicia (Another Sausage) Origin: Roman | Coconut Curry Salmon Origin: Fusion | Hor Mok Pla Chawnn Bai-Yaw (Steamed Serpent Head Fish Curry with Indian Mulberry Leaf) Origin: Thailand |
| Aliter Isicia II (Another Sausage II) Origin: Roman | Conchicla Commodiana (Legumes à la Commodus) Origin: Roman | Hor Mok Pla Chawnn Bai-Yaw (Steamed Serpent Head Fish Curry with Indian Mulberry Leaf) Origin: Thailand |
| Aliter Ius Alexandrinum in Pisce Asso (Another Alexandrine Sauce for Baked Fish) Origin: Roman | Conchiclam Apicianam (Dried Peas à la Apicius) Origin: Roman | Hydrogarata Isicia sic Facies (Boiled Forcemeat with Fish-sauce) Origin: Roman |
| Aliter Ius Alexandrinum in Pisce Asso II (Another Alexandrine Sauce for Baked Fish II) Origin: Roman | Conchiclam de Pisa Simplici (A Dish of Plain Peas) Origin: Roman | In Aprum Assum Iura Ferventia Facies Sic (Hot Sauce for Roast Wild Boar is Made Thus) Origin: Roman |
| Aliter Ius in Mullos Assos (Another Sauce for Baked Red Mullet) Origin: Roman | Cucurbitas Frictas (Fried Gourds) Origin: Roman | In Colocasio (For Taro) Origin: Roman |
| Aliter Ius in Murena Elixa II (Another, Sauce for Poached Moray Eel II) Origin: Roman | Curry de Poulet aux Bananes Plantain (Chicken and Plantain Curry) Origin: Cote dIvoire | In Dentice Elixo (Sauce for Poached Bream) Origin: Roman |
| Aliter ius in pisce elixo (Sauce for Poached Fish, Another Way) Origin: Roman | Curry Mouan (Chicken Curry) Origin: Cambodia | In Echino (Of Sea Urchins) Origin: Roman |
| Aliter Lenticulam (Lentils, Another Way) Origin: Roman | Curry Trey Ruah (Curried Snapper) Origin: Cambodia | In ficato oenogarum (Livers of Animals Fattened on Figs, Another Way) Origin: Roman |
| Aliter Mullos (Red Mullets, Another Way) Origin: Roman | Curry Vert avec Poisson, Cuit à Vapeur (Steamed Green Curry with Fish) Origin: France | In Isiciato Pullo (For Chicken Forcemeats) Origin: Roman |
| Aliter Ofellae II (Starters, Another Way II) Origin: Roman | Duck Curry with Aubergine and Bamboo Origin: Vietnam | In Lolligine Farsili (Stuffed Squid) Origin: Roman |
| Aliter Ofellas (Roast Morsels, Another Way) Origin: Roman | Fabaciae Frictae (Fried Green Beans) Origin: Roman | In Omne Genus Conchyliorum (For All Kinds of Shellfish) Origin: Roman |
| Aliter porros (Boiled Leeks in Cabbage Leaf Salad) Origin: Roman | Faenum Graecum (Fenugreek) Origin: Roman | In Ovis Hapalis (Of Soft-boiled Eggs) Origin: Roman |
| Aliter porros II (Salad of Leeks Boiled with Juniper) Origin: Roman | Filipino Chicken Curry Origin: Philippines | In perdice (Boiled Partridge) Origin: Roman |
| Aliter porros III (Salad of Leeks with Broad Beans) Origin: Roman | Filipino Chicken Curry 2 Origin: Philippines | In Pisce Oenogarum (Wine Sauce for Fish) Origin: Roman |
| Aliter Rapas (Vegetable Purée with Alexanders) Origin: Roman | Flaming Eggs Origin: Thailand | In Pisce Oenogarum II (Wine Sauce for Fish II) Origin: Roman |
| Aliter tisanam (Barley Soup, Another Way) Origin: Roman | French Bean and Duck Green Thai Curry Origin: Thailand | In Piscibum Elixis (Of Poached Fish) Origin: Roman |
| Aliter Tubera II (Truffles, Another Way II) Origin: Roman | Gadang Pit (Red Curry Chicken) Origin: Laos | In Polypo (Of Octopus) Origin: Roman |
| Aliter Tubera V (Truffles, Another Way V) Origin: Roman | Gaeng Karee Gai (Yellow Curry With Chicken) Origin: Thailand | |
| Aliter Vice Salsi (Another Substitute for Saltfish) Origin: Roman | Gaeng Ki Lek (Northern Thai Pork and Ki Lek Curry with Fingerroot) Origin: Thailand |
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