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Fish Sauce
Also known as: nam pla, nuoc mam, patis
Pungent fermented fish condiment essential to Southeast Asian cooking. Adds deep umami. Smells strong but mellows in cooking.
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Origin
Southeast Asia
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Storage
Refrigerate after opening
โฑ๏ธ
Shelf Life
2-3 years
๐ก Tips & Tricks
- โStart with less than recipe calls for - you can add more
- โQuality matters - look for first press
- โDon't fear the smell - it transforms dishes
๐ Recipes with Fish Sauce
Lao Lemongrass Fish Cakes
Laos
40 minutes
Tod Mun Pla
Thailand
45 minutes
Cambodian Banana Blossom Salad
Cambodia
30 minutes
Lao Ping Pa
Laos
45 minutes
Bรกnh Chฦฐng
Vietnam
20-24 hours (minimum)
Ghanaian Spinach Stew with Plantains
Ghana
1 hour 15 minutes
Bรบn Riรชu Cua
Vietnam
1 hour 30 minutes
Mine Frite
Mauritius
45 minutes
๐ Substitutes
- Soy sauce + anchovy paste
- Worcestershire sauce
๐ฝ๏ธ Pairs Well With
LimeChiliGarlicPalm sugarHerbs