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 trcipes employing Nam Pla presented on this site, with 321 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 321 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 | Faenum Graecum (Fenugreek) Origin: Roman |
| Agnum Simplicem (Plain Lamb) Origin: Roman | Apios et Porros (Celery and Leeks) Origin: Roman | Filipino Chicken Curry Origin: Philippines |
| Ah Mè Thar Hin (Myanmar Beef Curry) Origin: Myanmar | Apothermum (Sweet Wine and Raisin Sauce) Origin: Roman | Filipino Chicken Curry 2 Origin: Philippines |
| Ah Mè Thar Hin (Beef Curry) Origin: Myanmar | Asian Duck Curry Origin: Fusion | Flaming Eggs Origin: Thailand |
| Ahlu Hin (Potato Curry) Origin: Myanmar | Bò Tái Chanh (Lemon-cured Beef with Rice Paddy Herb) Origin: Vietnam | French Bean and Duck Green Thai Curry Origin: Thailand |
| Alicam vel sucum tisanae (Spelt or Barley Gruel) Origin: Roman | Balachaung Gyaw (Fried Dried Shrimp with Chillies) Origin: Myanmar | FSM Tinola Origin: Federated States Micronesia |
| Aliter Avem (Birds, Another Way) Origin: Roman | Barramundi in banana leaf Origin: Marshall Islands | Gadang Pit (Red Curry Chicken) Origin: Laos |
| Aliter Cochleas (Snails, Another Way) Origin: Roman | Beignets de Poulet (Malagasy Chicken Fritters) Origin: Madagascar | Gaeng Karee Gai (Yellow Curry With Chicken) Origin: Thailand |
| Aliter Echinis Salsis (Salted Sea Urchin, Another Way) Origin: Roman | Budu Sauce (Fermented Anchovy Sauce) Origin: East Timor | Gaeng Ki Lek (Northern Thai Pork and Ki Lek Curry with Fingerroot) Origin: Thailand |
| Aliter Haedus sive Agnus Syringiatus (Boned Suckling Kid or Lamb, Another Way) Origin: Roman | Bulbos (Bulbs) Origin: Roman | Gaeng Ki Lek (Northern Thai Pork and Ki Lek Curry with Fingerroot) Origin: Thailand |
| Aliter in Apro III (Wild Boar, Another Way III) Origin: Roman | Burmese grilled chicken with sticky and crispy rice Origin: Myanmar | Gaeng Pa-naeng (Panang Curry) Origin: Thailand |
| Aliter In Aprum Assum Iura Ferventia Facies Sic (Hot Sauce for Roast Wild Boar, Another Way) Origin: Roman | Cà Ri Gá (Chicken Curry) Origin: Vietnam | Gaeng Som (Thai Sour Curry) Origin: Thailand |
| Aliter In Echino (Sea Urchin, Another Way) Origin: Roman | Canh Chua Gà (Chicken Sour Soup) Origin: Vietnam | Gaeng Som (Thai Sour Curry) Origin: Thailand |
| Aliter in grue vel in anate vel in pullo (Roast Duck with Damson Sauce) Origin: Roman | Cantonese Lap Cheong (Home-made Chinese Sausages) Origin: Hong Kong | Gaeng Som (Thai Sour Orange Curry) Origin: Thailand |
| Aliter In Struthione Elixo (Of Boiled Ostrich, Another Way) Origin: Roman | Chicken Afritada Origin: Philippines | Gai Pad King (Ginger and Chicken Stir Fry) Origin: Thailand |
| Aliter Isicia (Another Sausage) Origin: Roman | Chinese-style Pickled Chillies Origin: Fusion | Gai Yang (Thai Grilled Chicken) Origin: Thailand |
| Aliter Isicia II (Another Sausage II) Origin: Roman | Chinese-style Rib Stock Origin: Fusion | Ginger, Chicken and Coconut Soup Origin: Fusion |
| Aliter Ius Alexandrinum in Pisce Asso (Another Alexandrine Sauce for Baked Fish) Origin: Roman | Circellos Isiciatos (Round Sausage) Origin: Roman | Green Fish Curry Origin: Fusion |
| Aliter Ius Alexandrinum in Pisce Asso II (Another Alexandrine Sauce for Baked Fish II) Origin: Roman | Citrium (Citron) Origin: Roman | Gustato pro Caro (Sauce for Meat) Origin: Roman |
| Aliter Ius in Mullos Assos (Another Sauce for Baked Red Mullet) Origin: Roman | Cochleas lacte pastas (Milk-fed Snails) Origin: Roman | Gutweed Salad with Fennel and Orange Origin: Britain |
| Aliter Ius in Murena Elixa II (Another, Sauce for Poached Moray Eel II) Origin: Roman | Coconut Curry Fish Origin: Nauru | Haedum Laseratum (Kid Goat Seasoned with Laser) Origin: Roman |
| Aliter ius in pisce elixo (Sauce for Poached Fish, Another Way) Origin: Roman | Coconut Curry Salmon Origin: Fusion | Herbae Rusticae (Country Herbs) Origin: Roman |
| Aliter Lenticulam (Lentils, Another Way) Origin: Roman | Coconut Fish Origin: Nauru | Holisera in Fasciculum (Horse Parsley) Origin: Roman |
| Aliter Mullos (Red Mullets, Another Way) Origin: Roman | Conchicla Commodiana (Legumes à la Commodus) Origin: Roman | Honey-glazed Prawns Origin: Roman |
| Aliter Ofellae II (Starters, Another Way II) Origin: Roman | Conchiclam Apicianam (Dried Peas à la Apicius) Origin: Roman | Hor Mok Pla Chawnn Bai-Yaw (Steamed Serpent Head Fish Curry with Indian Mulberry Leaf) Origin: Thailand |
| Aliter Ofellas (Roast Morsels, Another Way) Origin: Roman | Conchiclam de Pisa Simplici (A Dish of Plain Peas) Origin: Roman | Hor Mok Pla Chawnn Bai-Yaw (Steamed Serpent Head Fish Curry with Indian Mulberry Leaf) Origin: Thailand |
| Aliter porros (Boiled Leeks in Cabbage Leaf Salad) Origin: Roman | Cucurbitas Frictas (Fried Gourds) Origin: Roman | Hydrogarata Isicia sic Facies (Boiled Forcemeat with Fish-sauce) Origin: Roman |
| Aliter porros II (Salad of Leeks Boiled with Juniper) Origin: Roman | Curry de Poulet aux Bananes Plantain (Chicken and Plantain Curry) Origin: Cote dIvoire | In Aprum Assum Iura Ferventia Facies Sic (Hot Sauce for Roast Wild Boar is Made Thus) Origin: Roman |
| Aliter porros III (Salad of Leeks with Broad Beans) Origin: Roman | Curry Mouan (Chicken Curry) Origin: Cambodia | In Colocasio (For Taro) Origin: Roman |
| Aliter Rapas (Vegetable Purée with Alexanders) Origin: Roman | Curry Trey Ruah (Curried Snapper) Origin: Cambodia | In Dentice Elixo (Sauce for Poached Bream) Origin: Roman |
| Aliter tisanam (Barley Soup, Another Way) Origin: Roman | Curry Vert avec Poisson, Cuit à Vapeur (Steamed Green Curry with Fish) Origin: France | In Echino (Of Sea Urchins) Origin: Roman |
| Aliter Tubera II (Truffles, Another Way II) Origin: Roman | Duck Curry with Aubergine and Bamboo Origin: Vietnam | In ficato oenogarum (Livers of Animals Fattened on Figs, Another Way) Origin: Roman |
| Aliter Tubera V (Truffles, Another Way V) Origin: Roman | Escabeche Nga Isdab (Sweet and Sour Skate Escabeche) Origin: Philippines | |
| Aliter Vice Salsi (Another Substitute for Saltfish) Origin: Roman | Fabaciae Frictae (Fried Green Beans) Origin: Roman |
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