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 319 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 319 recipes in total:
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| In Lolligine Farsili (Stuffed Squid) Origin: Roman | Ius in Murena Elixa (Sauce for Poached Moray Eel) Origin: Roman | Malvas (Mallow Leaves) Origin: Roman |
| In Omne Genus Conchyliorum (For All Kinds of Shellfish) Origin: Roman | Ius in Perdices (Sauce for Partridges) Origin: Roman | Massaman Beef Curry Origin: Thailand |
| In Ovis Hapalis (Of Soft-boiled Eggs) Origin: Roman | Ius in Pisce Asso (Sauce for Baked Fish) Origin: Roman | Massaman Mutton Curry Origin: Thailand |
| In perdice (Boiled Partridge) Origin: Roman | Ius in Pisce Aurata (Sauce for Gilthead) Origin: Roman | Massaman Nuea (Beef Masaman Curry) Origin: Thailand |
| In Pisce Oenogarum (Wine Sauce for Fish) Origin: Roman | Ius in Pisce Aurata (Sauce for Gilthead Bream) Origin: Roman | Massaman Nuea (Beef Massaman 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 | Melcas (Cheese Sweetened with Honey) Origin: Roman |
| In Piscibum Elixis (Of Poached Fish) Origin: Roman | Ius in Pisce Elixo III (Sauce for Poached Fish III) Origin: Roman | Microwave Chicken Thai Green Curry Origin: Britain |
| In Polypo (Of Octopus) Origin: Roman | Ius in pisce rubellione (Sauce for Red Snapper) Origin: Roman | Minutal Matianum (Pork with Apples) Origin: Roman |
| In Sardis (Sauce for Bonito) Origin: Roman | Ius in Pisce Rubellione (Sauce for Redfish) Origin: Roman | Mohinga Origin: Myanmar |
| In Struthione elixo (Boiled Ostrich) Origin: Roman | Ius in Scorpione Elixo (Sauce for Poached Scorpion Fish) Origin: Roman | Monkfish Choo Chee Curry Origin: Britain |
| In Struthione Elixo (Of Boiled Ostrich) Origin: Roman | Ius in Thynno (Sauce for Tuna) Origin: Roman | Monlar Oo Chin Ye Hin (Myanmar Tangy Soup) Origin: Myanmar |
| Insal Nga Lapu Lapu (Grilled Grouper with Aubergine-prune Compote) Origin: Philippines | Ius in Thynno Elixo (Sauce for Poached Tuna) Origin: Roman | Moretariaum (Country Sauce) Origin: Roman |
| Isicia Amulata a Balineo sic Facies (Meatballs with Starch Cooked in a Pan) Origin: Roman | Jungle Curry Prawns Origin: Thailand | Mullos Anethatos sic Facie (Red Mullets with Aniseed is Made Thus) Origin: Roman |
| Isicia de Cerebellis (Brain Dumplings) Origin: Roman | Kaeng Khiao Wan (Thai Green Curry) Origin: Thailand | Murenam aut Anguillas vel Mulos (Moray Eels and Eels or Mullets) Origin: Roman |
| Isicia de lolligine (Squid Rissoles) Origin: Roman | Kaeng Phet Pet Yang (Thai Red Roast Duck Curry) Origin: Thailand | N'dolé (Bitterleaf Stew) Origin: Cameroon |
| Isicia de Pavo (Peacock Forcemeats) Origin: Roman | Kai Look Koei (Son-in-law Eggs) Origin: Thailand | N'dolé avec Poisson (Fish and Bitterleaf Stew) Origin: Gabon |
| Isicia de Thursione (A Dry Dish Made with Porpoise Forcemeat) Origin: Roman | Kang Ped Pla-dook (Red Curry with Catfish) Origin: Thailand | Nam Pla Prik (Chillies in Fish Sauce) Origin: Thailand |
| Isicia Plena (Pheasant Forcemeat) Origin: Roman | Khanom Jeen Nam Ya (Khanom Jeen Noodles) Origin: Thailand | Nam Pla Prik (Thai Spicy Fish Sauce) Origin: Thailand |
| Isicium Simplex (Plain Forcemeats) Origin: Roman | Khanom Jeen Nam Ya (Khanom Jeen Noodles) Origin: Thailand | Nam Prik Pao (Thai Chilli Paste) Origin: Thailand |
| Item Pisces Frixos (Fried Fish, In the Same Manner) Origin: Roman | Khao Pune (Chicken Curry Noodles) Origin: Laos | Nems au poulet (Chicken Spring Rolls) Origin: Tahiti |
| Iura Ferventia in Cervo (Hot Sauce for Venison) Origin: Roman | Khnom Jin Namya (Catfish Curry over Noodles) Origin: Thailand | Nga Myin Hin (Butter Fish Curry) Origin: Myanmar |
| Ius Album in Assum Leporem (Hare's Blood, Liver and Lung Ragout) Origin: Roman | Kyet tha Kar la Thar Hin (Chicken and Squash Curry) Origin: Myanmar | Nom Banh Chok Origin: Cambodia |
| Ius Alexandrinum in Pisce Asso (Alexandrine Sauce for Baked Fish) Origin: Roman | Laap (Beef Salad) Origin: Laos | Noodle Curry Paste Origin: Laos |
| Ius candidum in ansere elixo (Boiled Goose with Cold Sauce) Origin: Roman | Lactucas (Lettuce) Origin: Roman | Num Banh Choc (Rice Noodle Fish Soup) Origin: Cambodia |
| Ius Frigidum in Aprum Elixum (Cold Sauce for Boiled Wild Boar) Origin: Roman | Laj Ntses (Fish Larb) Origin: Laos | Num Pa-chok Tirk Ka-chuii (Khmer Noodle Soup with Fingerroot) Origin: Cambodia |
| Ius Frigidum in Porcellum Elixum (Cold Sauce for Boiled Suckling Pig) Origin: Roman | Lao Tam Som (Lao Green Papaya Salad) Origin: Laos | Nuoc Mam Cham (Fish Dipping Sauce) Origin: Vietnam |
| Ius in Aprum Elixum (Sauce for Boiled Wild Boar) Origin: Roman | Lemongrass Pork with Rice Noodles Origin: Australia | Nyona Penang Assam Laska Origin: Malaysia |
| Ius in Cervo (Sauce for Venison) Origin: Roman | Leporem Farsum (Stuffed Hare) Origin: Roman | Oa Pnikta (Eggs Poached with Oil, Wine and Garum) Origin: Roman |
| Ius in Cervum (Sauce for Venison) Origin: Roman | Locustam et Scillas (Lobsters and Prawns) Origin: Roman | Oa Pnikta (Poached Egg in White Wine) Origin: Roman |
| Ius in Cervum, Aliter (Sauce for Venison, Another Way) Origin: Roman | Locustas Assas sic Facies (Roast Lobster is Made Thus) Origin: Roman | Ock-lam (Barbecued Pork with Mushrooms and Beans) Origin: Laos |
| Ius in Cornutam (Sauce for Horned Fish) Origin: Roman | mafè tatou nènn (Naked Peanut Stew) Origin: Mali | Oenogarum (Wine Sauce) Origin: Roman |
| Ius in Dentice Asso (Sauce for Baked Bream) Origin: Roman | Malaysian Chicken Curry Origin: Malaysia | Oenogarum cum Thymum et Satureiam in Tubera (Truffles in Savory-thyme Wine Sauce) Origin: Roman |
| Ius in Lacertos Elixos (Sauce for Poached Lizard Fish) Origin: Roman | Malaysian Chicken Curry Origin: Cocos Islands | |
| Ius in Mullos Assos (Sauce for Baked Red Mullet) Origin: Roman | Malaysian Chicken Curry Origin: Christmas Island |
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