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 326 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 326 recipes in total:
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| In Echino (Of Sea Urchins) Origin: Roman | Ius in Dentice Asso (Sauce for Baked Bream) Origin: Roman | mafè tatou nènn (Naked Peanut Stew) Origin: Mali |
| In ficato oenogarum (Livers of Animals Fattened on Figs, Another Way) Origin: Roman | Ius in Lacertos Elixos (Sauce for Poached Lizard Fish) Origin: Roman | Málàjiàng (Mala Hotpot Paste) Origin: China |
| In Isiciato Pullo (For Chicken Forcemeats) Origin: Roman | Ius in Mullos Assos (Sauce for Baked Red Mullet) Origin: Roman | Malaysian Chicken Curry Origin: Malaysia |
| In Lolligine Farsili (Stuffed Squid) Origin: Roman | Ius in Murena Elixa (Sauce for Poached Moray Eel) Origin: Roman | Malaysian Chicken Curry Origin: Cocos Islands |
| In Omne Genus Conchyliorum (For All Kinds of Shellfish) Origin: Roman | Ius in Perdices (Sauce for Partridges) Origin: Roman | Malaysian Chicken Curry Origin: Christmas Island |
| In Ovis Hapalis (Of Soft-boiled Eggs) Origin: Roman | Ius in Pisce Asso (Sauce for Baked Fish) Origin: Roman | Malvas (Mallow Leaves) Origin: Roman |
| In perdice (Boiled Partridge) Origin: Roman | Ius in Pisce Aurata (Sauce for Gilthead) Origin: Roman | Massaman Beef Curry Origin: Thailand |
| In Pisce Oenogarum (Wine Sauce for Fish) Origin: Roman | Ius in Pisce Aurata (Sauce for Gilthead Bream) Origin: Roman | Massaman Mutton Curry Origin: Thailand |
| In Pisce Oenogarum II (Wine Sauce for Fish II) Origin: Roman | Ius in Pisce Aurata Assa (Sauce for Baked Gilthead Bream) Origin: Roman | Massaman Nuea (Beef Masaman Curry) Origin: Thailand |
| In Piscibum Elixis (Of Poached Fish) Origin: Roman | Ius in Pisce Elixo III (Sauce for Poached Fish III) Origin: Roman | Massaman Nuea (Beef Massaman Curry) Origin: Thailand |
| In Polypo (Of Octopus) Origin: Roman | Ius in pisce rubellione (Sauce for Red Snapper) Origin: Roman | Melcas (Cheese Sweetened with Honey) Origin: Roman |
| In Sardis (Sauce for Bonito) Origin: Roman | Ius in Pisce Rubellione (Sauce for Redfish) Origin: Roman | Microwave Chicken Thai Green Curry Origin: Britain |
| In Struthione elixo (Boiled Ostrich) Origin: Roman | Ius in Scorpione Elixo (Sauce for Poached Scorpion Fish) Origin: Roman | Minutal Matianum (Pork with Apples) Origin: Roman |
| In Struthione Elixo (Of Boiled Ostrich) Origin: Roman | Ius in Thynno (Sauce for Tuna) Origin: Roman | Mohinga Origin: Myanmar |
| Insal Nga Lapu Lapu (Grilled Grouper with Aubergine-prune Compote) Origin: Philippines | Ius in Thynno Elixo (Sauce for Poached Tuna) Origin: Roman | Monkfish Choo Chee Curry Origin: Britain |
| Isicia Amulata a Balineo sic Facies (Meatballs with Starch Cooked in a Pan) Origin: Roman | Jungle Curry Prawns Origin: Thailand | Monlar Oo Chin Ye Hin (Myanmar Tangy Soup) Origin: Myanmar |
| Isicia de Cerebellis (Brain Dumplings) Origin: Roman | Kaeng Khiao Wan (Thai Green Curry) Origin: Thailand | Moretariaum (Country Sauce) Origin: Roman |
| Isicia de lolligine (Squid Rissoles) Origin: Roman | Kaeng Phet Pet Yang (Thai Red Roast Duck Curry) Origin: Thailand | Mullos Anethatos sic Facie (Red Mullets with Aniseed is Made Thus) Origin: Roman |
| Isicia de Pavo (Peacock Forcemeats) Origin: Roman | Kai Look Koei (Son-in-law Eggs) Origin: Thailand | Murenam aut Anguillas vel Mulos (Moray Eels and Eels or Mullets) Origin: Roman |
| Isicia de Thursione (A Dry Dish Made with Porpoise Forcemeat) Origin: Roman | Kang Ped Pla-dook (Red Curry with Catfish) Origin: Thailand | N'dolé (Bitterleaf Stew) Origin: Cameroon |
| Isicia Plena (Pheasant Forcemeat) Origin: Roman | Khanom Jeen Nam Ya (Khanom Jeen Noodles) Origin: Thailand | N'dolé avec Poisson (Fish and Bitterleaf Stew) Origin: Gabon |
| Isicium Simplex (Plain Forcemeats) Origin: Roman | Khanom Jeen Nam Ya (Khanom Jeen Noodles) Origin: Thailand | Nam Pla Prik (Chillies in Fish Sauce) Origin: Thailand |
| Item Pisces Frixos (Fried Fish, In the Same Manner) Origin: Roman | Khao Pune (Chicken Curry Noodles) Origin: Laos | Nam Pla Prik (Thai Spicy Fish Sauce) Origin: Thailand |
| Iura Ferventia in Cervo (Hot Sauce for Venison) Origin: Roman | Khnom Jin Namya (Catfish Curry over Noodles) Origin: Thailand | Nam Prik Pao (Thai Chilli Paste) Origin: Thailand |
| Ius Album in Assum Leporem (Hare's Blood, Liver and Lung Ragout) Origin: Roman | Kpala (Jute Leaf Sauce) Origin: Cote dIvoire | Nems au poulet (Chicken Spring Rolls) Origin: Tahiti |
| Ius Alexandrinum in Pisce Asso (Alexandrine Sauce for Baked Fish) Origin: Roman | Kyet tha Kar la Thar Hin (Chicken and Squash Curry) Origin: Myanmar | Nga Myin Hin (Butter Fish Curry) Origin: Myanmar |
| Ius candidum in ansere elixo (Boiled Goose with Cold Sauce) Origin: Roman | Laap (Beef Salad) Origin: Laos | Nom Banh Chok Origin: Cambodia |
| Ius Frigidum in Aprum Elixum (Cold Sauce for Boiled Wild Boar) Origin: Roman | Lactucas (Lettuce) Origin: Roman | Noodle Curry Paste Origin: Laos |
| Ius Frigidum in Porcellum Elixum (Cold Sauce for Boiled Suckling Pig) Origin: Roman | Laj Ntses (Fish Larb) Origin: Laos | Num Banh Choc (Rice Noodle Fish Soup) Origin: Cambodia |
| Ius in Aprum Elixum (Sauce for Boiled Wild Boar) Origin: Roman | Lao Tam Som (Lao Green Papaya Salad) Origin: Laos | Num Pa-chok Tirk Ka-chuii (Khmer Noodle Soup with Fingerroot) Origin: Cambodia |
| Ius in Cervo (Sauce for Venison) Origin: Roman | Lemongrass Pork with Rice Noodles Origin: Australia | Nuoc Mam Cham (Fish Dipping Sauce) Origin: Vietnam |
| Ius in Cervum (Sauce for Venison) Origin: Roman | Leporem Farsum (Stuffed Hare) Origin: Roman | Nwa Mee Hinga (Oxtail and Watercress) Origin: Myanmar |
| Ius in Cervum, Aliter (Sauce for Venison, Another Way) Origin: Roman | Locustam et Scillas (Lobsters and Prawns) Origin: Roman | |
| Ius in Cornutam (Sauce for Horned Fish) Origin: Roman | Locustas Assas sic Facies (Roast Lobster is Made Thus) Origin: Roman |
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