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