Nuoc-mâm - Thai Fish Sauce
Traditional Thai fish sauce
Here is the Thai version, the nam pla, of the nuoc-mâm (traditionally Vietnamese) sauce. This sauce made from fermented fish (anchovies) in brine is one of the main condiments of Thai and Vietnamese cuisine.
The nuoc-mâm is extracted by pressing and filtering a brine (15 kg of salt per 100 kg of anchovies) macerated for 12 months in jars in the sun or wooden barrels.
It is a staple ingredient of Southeast Asian cuisine, it can be compared to salt in Western cuisine. It is often present on the table in Asia because it is a common seasoning.
Its very strong smell is even more important once the sauce is heated, so it is better to add it only at the end of cooking.
If you use Nuoc-mâm sauce as seasoning, it should be extended with water or lemon juice.
Produced in Thailand.
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