How To Make Prik Nam Pla - Thai Table Sauce | Condiment & Sauce Guide #2

Introducing the beloved Thai table condiment - Prik Nam Pla! This simple and delicious sauce is served with almost every dish in Thai cuisine, and for a good reason. Click the link for a printable recipe and helpful cooking tips www.worldofthai...
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#thai #thaicooking #thaifoodlover #thairecipes #fishsauce

[@ryand.5857]

Literally one of earth’s best condiments.

[@WorldofThaiFood]

Thank you 🙏 Couldn’t agree more

[@DesiveLara]

After my ex introduced me too this thai chilli sauce I was hooked thanks for teaching me how to make it👌

[@WorldofThaiFood]

My pleasure! Glad to be of help. Thanks for watching and have a spicy 🌶 day

[@gnauuff5077]

I love Thai food!! That sauce is so simple and full of flavours!! Thank you for sharing your recipes!

[@WorldofThaiFood]

Thank you for watching! I’m glad you enjoyed the video. Don’t forget to sign up for my newsletter on www.worldofthaifood.com 🙏

[@sixdolla]

Just back from a long stay in Thailand and my mother in-law in Khon San, Chaiyaphum knew how much I loved this so she always made sure to have plenty of it at every meal for me. So I wanted to learn to make it myself and send pics to show her. I'm sure that even though so simple she'll be proud to see me make it. Thanks

[@WorldofThaiFood]

Thank you very much for choosing to watch my channel and recipe video. Good luck making the sauce - I'm sure it will come out perfect!

[@riodasperolas]

Thanks Amy. At first I just didn’t believe I could make real taste Prik Nam Plaa! Now I have it at home all the time with the very same taste of Thailand’s. Great! And easy.

[@WorldofThaiFood]

You are welcome! Glad you enjoy it. Thank you for engaging in the comments 🙏

[@TracyTheRed]

Guys, try this stuff if you haven't yet. I'm white sliced bread American, and I'm here to tell you all we have been missing out. It's a wonderful balanced blend of salty, spicy, and sour, and savory, and not exactly in that order. I add it to my soups, especially love it in red curry. I love this taste. I grew up with only salt and pepper for spice, so any new addition to the table arsenal is much appreciated. After getting a funny look at my local Thai food restaurant (for asking if they sell this in take-home jars), I am so happy this video was posted. Now all I need is a Thai tea video, and I am set!

[@WorldofThaiFood]

TracyTheRed Thank you so much 🙏 I’m happy that my recipe is coming to good use. Prik Nam Pla is highly addictive once one has acquired a taste for it. Did you know that you can break the heat of a green curry by adding a teaspoon on your plate? You must try it on fried eggs and omelets. Simply divine. Speaking of white sliced bread 😆you should buy a jar of Thai sweet chili paste to spread on your toast it’s delicious! I’ll see if I can organize a Thai tea video later this year. Please consider subscribing for more Thai deliciousness

[@TracyTheRed]

@@WorldofThaiFood It sounds like it would go great on eggs. Thanks for the recommendation! I'll be adding it to my breakfast. I have some Thai sweet chili paste in my pantry. I will give it a try over toast. What a lovely idea. I only use it on East Asian dishes, so I relish in the idea of expanding it's use. Thank you! You have a new subscriber!

[@WorldofThaiFood]

TracyTheRed 🙏 Thank you and welcome to the World of Thai Food family

[@lilyruth5685]

What I love about Prik Nam pla is that its easy to prepare and taste fabolous ..😍

[@steveash656]

This is utterly delicious. Thank you for reminding me of the beauty of Thailand and it's people.

[@WorldofThaiFood]

You're welcome. I think you will find a lot of Thai inspiration on my website. Please check it out if you haven't already www.worldofthaifood.com 🙏😊

[@danielarroyo06]

Just got back from Thailand, I missed this sauce so much I had to learn how to make it. Thank you for showing me!

[@WorldofThaiFood]

You’re most welcome 🙏

[@philipB31]

It doesn’t matter how often I make this for myself, there’s always something wrong… but I shall definitely be using your method from now on - thank you for sharing.

[@ronnies.3440]

How'd it turn out when following her instructions?

[@WorldofThaiFood]

@@ronnies.3440 I’m sure he got it right - now he’s too busy eating Prik Nam Pla to let us know the result 😂🙏🌶️

[@ronnies.3440]

@@WorldofThaiFood haha well I’m here to report it turned out great! 👍🏽 thanks for sharing.

[@WorldofThaiFood]

@@ronnies.3440 🙏 Fantastic. Have a spicy day 🌶️

[@vilhelmhammershoi3871]

Being in Mexico, I made it Jalapeño Nam Pla. It is delicious!

[@WorldofThaiFood]

vilhelm hammershoi Wonderful! Thanks for enjoying the recipe and it’s nice to hear that you dare experiment 🙏 Have a spicy day 🌶

[@peterwolff4921]

Hi Ami, I made this sauce the other day and must admit; I'm hooked to it already. Thank you so much.

[@WorldofThaiFood]

Peter Wolff thank you for the feedback 🙏 if you try any of my other recipes please let me know the results.

[@jeannedarc7726]

Ohh...i will make this recipe for my Pat krapao

[@WorldofThaiFood]

Good combination! Enjoy

[@kazuwilliams5222]

I made this tonight. I have two beautiful Thai pepper plants so harvested a couple handfuls. Thanks for the inspiration.

[@WorldofThaiFood]

Thank you for your comment and for watching my videos. Glad to inspire! Have a 🌶 spicy day

[@kazuwilliams5222]

@@WorldofThaiFood I made this again, but with passion fruit instead of lime. The taste was really amazing.

[@travismarx2800]

I pickle the peppers in seasoned rice vinegar then drain, it takes some of the heat off and makes the peppers slightly soft I'm assuming that's why you add lime juice. A lot of the recipes online add garlic along with shallots but it has an antiseptic quality, so I just go with chili's and fish sauce. Not all fish sauces are the same, brand country they were made for, best bet is to head to your local asian market or online and find one that's meant for Thailand made in Thailand

[@WorldofThaiFood]

Travis Marx Thanks for sharing your experience. The original taste of prik nam pla (Fresh chili, lime juice & fish sauce) is intended to enhance the Thai food you eat it with. If you add vinegar it will change the taste of the food. Prik Nam Pla should be made fresh every time. The only time we pickle chili’s in vinegar is to serve with noodle soups or fried noodles. You’re right about the origin of fish sauce - one should ideally use a Thai brand for this recipe. Thanks for watching and have a spicy day 🙏

[@travismarx2800]

I didnt add rice vinegar, I let the chilis sit in rice vinegar for an hour up to a day and let them drain: basically speeding up the process of 1:2 acid youve aquired with the lime juice. The Thai chilis that most of us get in the states are waxy to begin with, so soaking in the acid helps break them down, not counting the antispetic quality shallots or ginger most recipes call for. My local thai resteraunt prik nam pla is chilis/ fish sauce, there is no aciidty, no refridgeration which I assume is the same for most of the thailand where this is served.@@WorldofThaiFood

[@WorldofThaiFood]

Travis Marx Hi again. Apologies in advance for giving a rather lengthy response to your comment. My mission with this channel is to advocate for the authenticity of Thai cuisine internationally which is why I owe it to my audience who reads the comments section to always be very clear. This is why I will always argue in defense of making Thai dishes by strictly using the recipe, methods and ingredients we apply in Thailand. Based on the terminology you use: acidity, antiseptic etc., I can tell that you have a chemical /scientific approach to why you pickle your chili as well as how you perceive the role of various ingredients in Prik Nam Pla. The lime juice is acidic, yes, but we refer to it as sour in Thai cooking (sour, sweet and salty being the trinity that when correctly balanced gives you that unique flavor of Thailand) and the actual taste of lime juice in combination with fresh chilies(not pickled) and fish sauce is exactly what we are after to accompany the flavor of Thai food or alternatively to break the heat in certain curries. When done right this sauce is supposed to be acidic/sour balanced against the saltiness of fish sauce. It is correct that we do not refrigerate - we generally make this sauce a la minute. Finding good produce like fresh Thai chilies is hard in the US and EU so sometimes one has to be innovative like in your case. Ultimately cooking is about what works for YOU and what YOU like. Thanks for your interesting comment 🙏

[@Mr.little.man217]

Im not gonna lie, it makes me trust tgis so much more because of an anonymous fly present. Roll the dice its the best or worst thing. This looks amazing. I found these later in the summer when I started growing them so i wasn't able to get the full flavor but still amazing. I mixed it with my Japanese red pepper oil extract from the year before amd a few drops was delicious. Nothing overpowered. Thank you for this. Shallot wouldn't have been a thought. Amateur I am

[@WorldofThaiFood]

I'm glad you found the recipe intriguing. Mixing it with your Japanese red pepper oil extract sounds like a delicious experiment. Don't worry; we all start somewhere, and your creativity in the kitchen is fantastic. Keep exploring and enjoying your culinary adventures! Have a spicy day!

[@DanielSosnoski]

I'm currently growing a large stand of Thai Bird Chilis so I can get the flavor profile of this sauce spot on. I'm currently using chiltepin and serrano peppers to get the color and heat right, It's fairly close to authentic, but not 100% there. I also add a few thin garlic slices. For the nam pla, I like Red Boat for its complexity of flavor. I try to keep a fresh jar in the fridge at all times, and find that it's perfect served on top of broken eggs for breakfast.

[@WorldofThaiFood]

That's fantastic to hear about your dedication to creating the perfect Thai Bird Chili sauce! Experimenting with different chili varieties and Nam Pla is a great way to add depth to the flavor. Enjoy your culinary journey, and I'm sure your homemade sauce will be a hit. Have a spicy day!

[@buffybutt6396]

Short and to the point. Well done❤

[@WorldofThaiFood]

Thank you!

[@jacknjanesshowtell9499]

Looks tasty. Thanks for sharing this.

[@monalisafinkbeiner3838]

Thank you for sharing ❤

[@WorldofThaiFood]

Thank you for taking the time to watch and share your thoughts with us! If you're interested in discovering more Thai recipes, be sure to check out our website at www.worldofthaifood.com

[@user-lc8ip5wd2r]

You know she's traditionally Thai in a traditional Thai kitchen when the windows are open to vent air because there's no Air Conditioning, her kitchen looks simple, empty, & basic. And flies and gnats are hovering around. I dated a Girl from the Surin province and her kitchen reminded me of this one. Damn i miss Thailand can't wait until the pandemic is over to return. I can't wait to eat all the Khao Tom and Thai Omletes for 30-50 baht when i come back.

[@user-lc8ip5wd2r]

I have a question? Do you not use vinegar at all? I noticed you didn't put chopped Garlic in there. You said it can last for 1 week. If I were to put vinegar in there would it be able to last for a month?

[@WorldofThaiFood]

Hi. We don't use vinegar in Prik Nam Pla but you can use garlic. In Thailand we normally make this a la minute when we need it. You can store it for up to a week in the fridge but it is better to make it fresh if it's been sitting longer than a day. Thanks for watching.

[@dubblh.2168]

I had it Thailand n loved it, can have it with anything. thanks easy n quick :)

[@WorldofThaiFood]

Yes, it’s easy and versatile 🙏 Thank you

[@professionalcheekclapper7608]

This is beautiful!

[@WorldofThaiFood]

Thanks 🙏

[@josedolcehoney]

My waaay favourite sauce in the wholw world.

[@WorldofThaiFood]

A true classic! Thanks for watching

[@jeckegay]

Thank you!very detailed info with expiration

[@WorldofThaiFood]

You’re welcome. Thanks for the feedback 🙏

[@rudysmith6293]

Excellent presentation. Thank you!

[@WorldofThaiFood]

Thank you! Glad you enjoyed the tutorial. Please consider signing up for my newsletter at worldofthaifood.com so you'll be among the first to know when I publish recipe videos, tips & tricks and more.🙏

[@gabequezada2066]

thank you

[@WorldofThaiFood]

You’re most welcome. Thanks for watching 🙏

[@ICanUCanCook]

Great tip, Ill be trying this today, subscribed

[@shamidevita185]

love this

[@tatianaroldan3364]

Thank you for sharing!

[@WorldofThaiFood]

Thanks for watching and commenting. Please consider subscribing - plenty more recipes on the way 🙏

[@BoracayADMIRER]

I visited a Thai restaurant in Germany recently and they did not serve Prik Nam Pla! I said "What???? This is not a real Thai restaurant!" Hahah :)

[@WorldofThaiFood]

Yeah, that’s a bad sign! Happened to me recently as well when I ordered Pad Ka Prao and asked for Prik Nam Pla for takeaway and the waitress gave me a puzzled look asking what it was 😂Thanks for watching 🙏

[@gerdsfargen6687]

Yes!

[@riccardocarbo2479]

@@WorldofThaiFood I guess it’s tourism. Tourists won’t know the difference and might complain of the taste.

[@4seasonsTrucker]

Just made this and it is soooo delicious 😋 reminds me of my visit to phuket. Thank you! Oh also I used msg not sugar 😋

[@WorldofThaiFood]

😊 Enjoy!

[@tm71100]

Thanks , this condiment is amazing and you are soo easy on the eyes. Double whammy

[@WorldofThaiFood]

TIMOTHY Thank you!

[@BManStan1991]

ขอบคุณครับ! 😋

[@princesua]

Yes would amy...

[@ravkohn1932]

This magnificent sauce was invented in New Jersey in 1952, June 16, in Patterson. Hyman Budoshevitz, renowned scholar of Eastern European bull crap, made this concoction for his son's bar mitzvah and ended up creating a company which these days circulates rumors among the local Albanian community.

[@WorldofThaiFood]

😂

[@arieledelman4732]

brilliant,how much days or weeks can I store it in the fridge?

[@WorldofThaiFood]

When it comes to storing Prik Nam Pla in the fridge, you can generally keep it for about a week. However, it's worth noting that as time goes on, the flavors tend to intensify naturally, similar to a fermentation process. Some people enjoy the stronger taste that develops over time. Personally, I like to make smaller portions and save any leftovers in the fridge for another day. It's a fantastic condiment to have on hand, especially for adding a burst of flavor to dishes like fried rice. Feel free to experiment with different storage times to find the taste that suits your preferences best. Enjoy the deliciousness of Prik Nam Pla!

[@TexasRanchu]

I tried this and its super spicy goodness!!!

[@WorldofThaiFood]

Thomas Nguyen That’s the whole idea 😆what did you have it with? Thanks for watching 🙏

[@TexasRanchu]

​@@WorldofThaiFood ...i usually top it on Thai fried rice, with COVID we don't get to go out to eat as much. So planned on making Pad Koa Pao this weekend, it will goes well on top of the egg!!!

[@WorldofThaiFood]

Thomas Nguyen now THAT is the best combo ever! Enjoy 🙏

[@oinonio]

Thank you for the recipe. About how long would the finished sauce keep in a refrigerator? Thank you.

[@WorldofThaiFood]

It can be stored for a couple days in the fridge - even up to a week under the right conditions i.e refrigerated in a sterile airtight container. Still, I would suggest you make it fresh every time since it only takes a minute or two. Thanks for watching! /Amy

[@therealchickentender]

I store mine in the fridge for a month, but I add a bit of vinegar and take some out to add to a bowl with lime juice as I need it. I do this mostly because I like to buy large amount of chiles and storing in just fish sauce with a bit of vinegar in the fridge keeps for a very long time.

[@paulstreet3454]

Thank you for this.

[@WorldofThaiFood]

My pleasure!

[@ThinkOFood]

Thanks so much for the recipe. I do have a question. How look can you keep the sauce and when the colour of the shallots and chillies will start to change? and definitely Subscribing👍👍

[@WorldofThaiFood]

Welcome to the channel and thanks for subscribing. In Thailand we make this a la minute whenever we need it and we normally don’t store it past that day. You can keep it for a few days in the fridge but it will get spicy and it’s honestly best on the day it’s made 🙏

[@ThinkOFood]

@UCycuF2MAgBHhZv%F0%9F%91%8C%F0%9F%91%8C5dG8AHjtA ok good to know as some of my friends are not so brave with spiciness hahah but definitely will try to make it👌 And by the way great video quality hopefully I will be able to achieve that too. Be in touch 🙌

[@evangelinealbania..6042]

In the philippines it sound s like Panimpla

[@Ppomia]

I love your video.

[@WorldofThaiFood]

Thank you!

[@Ppomia]

Hello Amy. Can you upload a videos regarding variety of common Table dipping sauce that can find on the restaurants or street foods? I hope i could explain it correctly. Heheheh. Thank you so much.

[@WorldofThaiFood]

Hi! I think you're asking me to do a special video explaining the various Thai sauces a tourist will come across in Thailand, and how to use them. I can do that. Will add it to my production schedule. You can already learn more by watching my existing videos that features the following: In Thai restaurants you most often find Prik Nam Som and Prik Nam Pla placed in small containers on the table along with sugar, dried chillies etc depending on the establishment. Seafood can be served with Prik Nam Pla takrai. These are the most common. Certain dishes may require a specialized sauce, like for example Satay which is often served with a peanut sauce and cucumber pickle. I have posted recipes for all these sauces so I recommend you start there. Thank you for engaging /Amy

[@Ppomia]

@@WorldofThaiFood sure, i will watch your video. Thank you so much for quick reply.

[@Ppomia]

@@WorldofThaiFood i activated the notification bell for your future videos and i am so excited. 🔔❤️

[@novembersky3749]

yes 'pic nam pla! yes!' : )

[@WorldofThaiFood]

November Sky enjoy

[@ello_ello_]

to ferment chili peppers you put them in a brine solution. you have to burp the jars for the pressure created. does this ferment also?

[@WorldofThaiFood]

Thank you for your comment. Prik Nam Pla, or Thai chili fish sauce, is not typically fermented for an extended period. It is often made fresh for each meal, allowing for variations in the process based on personal preferences.

[@deadfarang]

👍

[@WorldofThaiFood]

Dead Farang glad you enjoyed the video 🙏

[@dustintravis8791]

I don't like fish sauce on anything.......except fried rice, where I eat teaspoons of the stuff! It pairs so well! I recently had some that was made by smashing the ingredients first and I liked that texture more, so I think I will be making it like that from now on. Kob kun mak krap.

[@WorldofThaiFood]

Dustin Travis Hi Dustin! I think a lot of people have an aversion to fish sauce - it really is an acquired taste. Like you said, it pairs really well with some dishes like fried rice and pad ka prao which are the entry way for beginning to appreciate the nam pla umami. There are some different versions of prik nam pla and everyone makes theirs slightly unique. Don’t you find it to be very spicy 🌶 when the ingredients are crushed? Thanks for watching! 🙏

[@dustintravis8791]

@@WorldofThaiFood oh yeah, pom gin kap pad kra pao duai, pom luem...kor tort kup! haha, sorry, I can't write Thai (...yet - just got delivered Thai vowel flash cards today, excited to learn!) but I can speak it a bit. Fish sauce is definitely an acquired taste for sure. I was definitely sweating when eating the smashed prik nam pla this weekend, but I just really enjoyed the mixture of the garlic and peppers together, but yes, definitely spicier! Question: can you make this fermented? I know the fish sauce is fermented, but I was wondering if the ingredients together are ever fermented in Thailand. I just got into fermenting peppers to make hot sauces but was wondering if there was a Thai hot sauce using fish sauce, garlic, and peppers that have been fermented. Thank you in advance. :)

[@WorldofThaiFood]

Dustin Travis we don’t normally ferment the prik nam pla - I’ve never actually heard of it being done. Could be sketchy and straight out dangerous unless you really know what you’re doing. Wouldn’t recommend it 🙂 Good luck with your Thai studies - and stay tuned 🙏

[@evangelinealbania..6042]

Fish sauce...inthe Philippines its Patis

[@raym4311]

I like to put a little bit on pizza, or chicken, or pretty much anything actually.

[@dechbacht7896]

Merci

[@WorldofThaiFood]

Je vous en pris :)

[@WorldofThaiFood]

Swiit Lime 😅🙏

[@bigbadboogie6842]

So the "nam pla" you mentioned as an ingredient in video (but not in list) is fish sauce + lime juice? Great info, but i dont think all places have shallots in it, or?? Just the sauces plus chilies...or is that a different sauce (the one you get at every thai restaurant)

[@WorldofThaiFood]

BigBadBoogie Nam Pla is fish sauce which is listed in the ingredients list (4 tbsp). When you mix fish sauce with lime juice and chili we then call it prik nam pla. Like most Thai dishes the execution of prik nam pla varies with personal preference and what’s available in a particular season or the local market. Prik nam pla can contain chilies only, or chili and garlic, or chili, garlic and shallots depending on what you like.

[@bigbadboogie6842]

@@WorldofThaiFood ok, thanks a lot for the info. Going to make some and try different variants as my GF loves it, which is strange since she doesn't like fish :-)

[@WorldofThaiFood]

BigBadBoogie Glad your gf enjoy the Prik Nam Pla. I just wanted to add that if and when you use garlic, slice it thinly, don’t press it. Enjoy

[@MegaPettter]

My wife is from essan we make this a lot but don't add Charlot never seen them added when in the north east of Thailand

[@WorldofThaiFood]

Every family in Thailand makes this slightly differently and to their taste. Thanks for commenting and watching

[@Naudir505]

How long is the shelf life of prik nam pla? I'm the only one in the family that enjoys it and I'd like to make a large batch instead of making tiny amounts each time 😊

[@WorldofThaiFood]

@@Naudir505 thanks for watching my video and for engaging in the comments section. To make a big batch with long shelf life you’d have to pasteurize the prik nam pla - meaning you boil it followed by blast cooling etc. the process is just too complicated for home use in my opinion. This traditional recipe is designed for home use. I always make it à la minute, and if there’s anything left I store it in the fridge for a few days at most. You will notice when it has expired.

[@DM-lr5xz]

Hey i tried making this... i wish i had known... i took out the seeds with my bare hands.........big mistake, felt like i burned my hands with fire 🔥 it didn’t go away for hours! I had to dip my hands in tomato sauce which helped...

[@WorldofThaiFood]

Dulce Medina Sorry to hear about your hands. Hope you feel better. I will include this as an example in my Thai cooking Do’s & Don’ts. Always be very careful when working with fresh chilies 🌶

[@prajwalpn8757]

Hey, I'm from India, could you please tell me what this dip tastes like, is it spicy or sweet?? Planning to prepare it..

[@WorldofThaiFood]

Hi Prajwal! Thank you for watching. Like the name suggests, “Prik” means chili in Thai, and “Nam pla” is fermented fish sauce which is salty in character. You balance the saltiness of the fish sauce with fresh lime juice and add some sliced shallot for flavor. We use it as a table condiment to put on fried rice, egg, omelets, and stir fries like Holy Basil Chicken and other dishes. Despite containing lots of chilies we sometimes add a few drops of Prik Nam Pla on for example a very hot gaeng keow wan curry (on your own plate) to break the heat. It is not really meant as a dip sauce.

[@prajwalpn8757]

Thanks a lot, another question does it go well with sticky rice and other Indian rice dishes??

[@WorldofThaiFood]

How about you try making my Spicy Thai dipping sauce "Nam Jim Jaew" instead? I think its more along the lines of what you're looking for and its delicious to dip sticky rice in kzbin.info/www/bejne/qX-ygJiBp7R9erM

[@joe8513]

Prajwal, the sauce has a wonderful blend of tangy sweetness from the chilis, and a salty savory bitterness from the fish sauce. Depending on the source of the chilis, it can be pretty spicy - probably not an issue if you're from India! I love it with fried rice and stir fried dishes - especially pad grapow. It really enhances the flavors - at this point, I can hardly contemplate fried rice without it! I don't much care for it with Thai curries - to me it conflicts with the smooth sweetness of the Thai style of curry. If you're wanting to try some fusion mashups - my best guess for an Indian dish it might work with would be a good biryani. I've also used it on a plain breakfast fry-up: eggs, potatoes and sausage. I enjoyed it, but it I still prefer a Mexican style jalapeno and crema salsa for that.

[@dawnofprogress]

Hi. Nice recipe. I don't have access to fresh Thai chilies around here. Could I use dried Chinese chilies instead? If yes, should I rehydrate them in water first, or let them rehydrate in fish sauce? If not, is it better to use some of the Jalapeno-like fresh peppers (not very spicy) I can find in this area? Thank you

[@WorldofThaiFood]

Hi there. I'm sorry but it is difficult for me to answer your question since I have never had to rehydrate chillies to make this recipe. If I were you I'd order some seeds online and try to grow some Thai chillies (climate permitting). When living abroad, I have sometimes used fresh red chilies of different varieties that I bought in asian grocery stores with ok results. There is nothing wrong with experimenting. Try one of the versions you suggest, or why not all of them to see which you prefer/comes out the best. Good luck!

[@femmyjaco5168]

thanks for the prik nam pla recipe, btw what is nam pla? Can you tell the basic ingredients or the recipe to make nam pla?

[@WorldofThaiFood]

Hi! Nam pla means fish sauce in Thai. Fish sauce is used across Southeast Asia and it’s made from fermented fish. We normally don’t make our own nam pla since there is no economy in doing so. Thank you 🙏

[@terryjones5452]

Is it good for cold remedy

[@WorldofThaiFood]

Hi! Not the greatest cold remedy, I’d suggest you try my authentic Tom Yam Goong recipe worldofthaifood.com/recipes/tom-yum-goong?format=amp it will get you back on your feet. Alternatively, my lovely breakfast soup worldofthaifood.com/recipes/thai-breakfast-soup-with-egg-tofu-amp-pork-meatballs?rq=Soup 🙏 Thanks for watching

[@shafique07786]

I also see a tomato dressing and Thai restaurants What is it called?

[@WorldofThaiFood]

Hello @shafique07786! There are various dressings or sauces used in Thai cuisine, and it might depend on the specific dish you're referring to. If you're thinking of a condiment that resembles a tomato sauce but has a spicy kick, it could be Thai Sriracha sauce ( kzbin.info/www/bejne/qaOuiId6fN5qoaMsi=4V6aK9I7uXpv985c ) It's a chili purée that adds both heat and flavor to dishes. Can you provide more details about the taste, appearance, or the dish it's served with? I'd be happy to help you identify the particular dressing you're thinking of.

[@TheNiketparekh]

I cant have fish sauce can I replace it with something else?

[@WorldofThaiFood]

niket parekh hi! There are some vegan substitutes for fish sauce that have been developed lately. I don’t have a recipe video for it yet but search Facebook and KZbin for now. Good luck

[@JayB-rf5kn]

Hi! This goes well with spring rolls right?

[@WorldofThaiFood]

Hi Jay, you could serve spring rolls with prik nam pla, but traditionally we'd have it with fried rice, curries, Pad Ka Prao etc. There are no rules - as long as you like it. Try it and let me know.

[@bigbadboogie6842]

Spring rolls sauce, my favourite that i sprung up as a mix from mexican & thai restaurant sauces (thai & mex sauces are actually pretty close in some cases, just there are some minor differences in taste, similar to holy basil, "european" basil and sweeet basil, all of them work but only ONE is original) INGREDIENTS - sweet chili sauce (thai version, no heinz or that kind...i am lazy...buy a bottle of a thai brand version...mostly water, sugar of some kind and chili flakes and consistency additives) - coriander fresh (LOTS) chopped (cilantro / small pak chi = same same or close enough) OPTIONAL ADDONS: - more chili (if u like ped ped) toasted or not as per taste. - If u like nutty/sweeter/more bbq-ish/popcorn-ish taste add some toasted rice powder / khao khua (can never go wrong with that...yummy...easy to make but "burning retina fragrant' when crushing it, especially in mixer) - kaffir lime leaf fresh, not dried (bai makoot, is my weakness...sooo good) very thinly sliced (keep em in freezer to stay green / fresh / fragrant for a year or so) makes it very fragrant if you love lime/citrus (like me) Mix it all - taste and add optionals as per taste in 2-3 small "tester bowsl" tonfind your "poison" or make e variants if you have guests. One option per bowl. Then guests can mix in between bowls on the plate to find each guests preference.

[@heekim3373]

If I heat this up to 72C and avoid “cooking” it, could it last longer than a week as a true table condiment? I would guess that the salt and acidity from the fish sauce and lime should also help prevent spoilage as well.

[@WorldofThaiFood]

The fish sauce itself is salt cured which naturally prevents the growth of bacteria and mold. Once you mix it with chili, garlic and lime the pH changes and risk spoilage. If you heat the prik nam pla to +73 C the taste will change - there is a reason we make this at room temperature. Secondly, unless you have professional equipment to cool the liquid to +4 C very rapidly it can actually be counterproductive to heat up the sauce I.e rather than killing bacteria you will create ideal conditions for them to grow instead as the liquid cool off in the +40 C to +20 C temperature interval. In Thailand you can only find small satchels of ready made Prik Nam Pla - you will not find it bottled. To be honest, it’s so quick and easy to make a la minute that I don’t see any reason not to make it fresh every time you need it. Thanks for your comment 🙏

[@legionact]

My Thai buddy laughed cuz I made this without knowing and he was like oh you know how to make pri Nam pla and I was like no I'm just throwing stuff together that seems good n he was like damn you got a good sense of mixing ingredients lol

[@WorldofThaiFood]

Very well done! Glad to be of assistance lol 🙏

[@julietteally4456]

Good job, but don't you use any sugar?

[@WorldofThaiFood]

Most Thai kitchens don't use sugar in Prik Nam Pla, but if you're looking for a dressing with a touch of sweetness, you might enjoy the Lemongrass dressing. You can find the recipe here: worldofthaifood.com/recipes/thai-lemongrass-sauce-recipe-prik-nam-pla-takrai?rq=sauce. Enjoy experimenting with different flavors!

[@Redlight210]

Do you refrigerate it?

[@WorldofThaiFood]

It's best made à la minute, or at least used the same day.

[@Amai_Thakur_601]

Can I use red onion? I couldn't get my hands on shellots 😬.

[@WorldofThaiFood]

I’d recommend not using the red onion - use a thinly sliced clove of garlic instead. Thanks for watching

[@Amai_Thakur_601]

@@WorldofThaiFood Thank you.

[@tm71100]

Do you recommend a certain brand of sweet soy sauce? Would that be Healthy Bot Brand Black Soy Sauce A ? It is thick. Trying to make your chicken rice dipping sauce recipe . Also what Thai brand of soy bean sauce do you recommend? Thank You.

[@WorldofThaiFood]

Hi! Healthy Boy for Soy sauces as well as Soy bean sauces.

[@tm71100]

@@WorldofThaiFood Thanks

[@shlomovenezia101]

no sugar ma? merci

[@WorldofThaiFood]

Shlomo Venezia Bonjour. N'ajoutez pas de sucre et merci à vous aussi 😉🙏

[@vilhelmhammershoi3871]

Should it be stored in the fridge once made?

[@WorldofThaiFood]

vilhelm hammershoi It’s best to make this fresh every time you need it - but you can keep it in the fridge a couple of days if need be. Thanks for watching 🙏

[@vilhelmhammershoi3871]

@@WorldofThaiFood Thank you for your prompt reply and will follow your advice! Greetings from Mexico.

[@WorldofThaiFood]

vilhelm hammershoi you’re welcome! Thanks for stopping by and have a spicy day

[@dragononwall8733]

With shallots and no garlic..?

[@WorldofThaiFood]

You can use either. This is one version.

[@diva555sg]

Its hard to squeeze the lime out. Do you have a video on how to cut the lime & squeeze it out?

[@WorldofThaiFood]

Hi Odelia. Thank you for your question. I made a video for you. Here is the link :) fb.watch/3pq0Y9-Erq/

[@diva555sg]

@@WorldofThaiFood thank you but I have terminated FB. Do you have it on youtube or your website? Pls send me the link. Thanks.

[@WorldofThaiFood]

@@diva555sg hi! Please send an email to [e-mail] and I will share the video with you 🙏

[@diva555sg]

@@WorldofThaiFood I email you via yahoo mail & it got bounced twice. Do you have pinterest? I can go there & see the video & instruction. Thanks.

[@WorldofThaiFood]

@@diva555sg Hi again! Odd that the e-mail bounced. Perhaps some issue with Yahoo. Here's a link for you kzbin.info/www/bejne/jJLZYp2DbJuGpLM I hope this information will help you next time you want to squeeze fresh lime juice/ Thank you!

[@samers6296]

Some people add sugar. What do you think?

[@WorldofThaiFood]

samer s Hi. Sugar in Prik nam pla? Never heard of it. If adding sugar it’s no longer prik nam pla and it will ruin the taste of the food it’s served with instead of enhancing it. Sugar plays a big role in Thai cuisine but not in this condiment. Thanks for watching 🙏

[@samers6296]

@@WorldofThaiFood thanks alot for your answer. I hope you're staying safe

[@gorringeman]

What happens to it after a week? - Be so nice to make a lot of it and have it whenever

[@WorldofThaiFood]

Welcome to the channel. In Thailand we make this a la minute whenever we need it and we normally don’t store it past that day. You can keep it for a few days in the fridge but it will get spicy and it’s honestly best on the day it’s made 🙏

[@gorringeman]

@@WorldofThaiFood Thank you x

[@mazeelwhoo8759]

No Sugar added?

[@WorldofThaiFood]

Hi! We generally use a lot of sugar in Thai cooking but not in Prik Nam Pla. It's supposed to bring saltiness and umami to balance the food :) Thank you for watching and subscribing. More deliciousness is on the way so stick around :D

[@mazeelwhoo8759]

World of Thai Food thank you for answering so fast! Would love to see you cooking pad kra pao neua or panang gai. Don't worry, i will definately stick around here!

[@mazeelwhoo8759]

Oohh you already cooked it. Nice :)

[@WorldofThaiFood]

You're welcome -I'm happy to engage with our viewers. Have a look at our Pad Ka Prao Gai recipe - make it the same way but substitute chicken with thinly sliced tenderloin kzbin.info/www/bejne/iF7bYoBoZ7uqbJI

[@LaraMaria-mu6ri]

Like

[@rksb93]

in thailand you use chili to reduce chili

[@WorldofThaiFood]

We sure like spicy in Thailand. Try it there’s more the sauce than just chilies 🙏

[@rksb93]

@@WorldofThaiFood oh yes I love prik nam pla

[@WorldofThaiFood]

Surya Ramakrishna 🙏 share the love

[@kaypee1972]

No garlic?

[@WorldofThaiFood]

Hi! You can use either garlic or shallots. Alternatively only use 🌶️

[@prajwalpn8757]

Could you please suggest a vegetarian alternative instead of fish sauce??

[@WorldofThaiFood]

Prajwal Pn it’s nice to hear from you again. I hope all is well. I’m afraid there’s no easy over the counter substitute for Nam Pla. As you know I promote authentic Thai recipes and have never been in a position where I’ve made a vegetarian/vegan alternative to fish sauce. I did some googling, and there seem to to be some vegan recipes floating around the internet. Maybe try one of those. Sorry that I can’t be of much help 🙏 Namaste

[@prajwalpn8757]

@@WorldofThaiFood would be great if you could post some vegetarian thai recipes in the future, cheers!!

[@WorldofThaiFood]

Prajwal Pn I will be uploading a chili sauce recipe later today that don’t contain any animalistic products. Other than that I’m afraid most Thai recipes contain animalistic products. There are however some that do not - like for example desserts 🍮 that I might do at some point. Thank you for watching

[@daelra]

Try vegetarian fish sauce... It's made from seaweed. Google 'nam pla jey'. It's obviously not exactly the fish sauce taste but it's a million times better than trying to substitute soy sauce.

[@GeilerDaddy]

garlic is missing

[@WorldofThaiFood]

Hi, thanks for taking the time to watch the video. Nothing is missing - it is clearly stated in the recipe that you can use either garlic, or shallots as per your preference. Cheers

[@GeilerDaddy]

@@WorldofThaiFood Really? I thought garlic is essential while shallots are just optional. Thx for the answer.

[@orlandolujan8248]

:18 how would adding chilies reduce the spiciness of curry lol

[@WorldofThaiFood]

It’s not the chilies per se but rather the combination of fresh lime juice, fish sauce and 🌶 that do the trick. Why don’t you try... Thanks for watching

[@ceoofgreenheartinvestmentf173]

Ez pz lemon squeezy 😂

[@WorldofThaiFood]

Definitely Easy Peasy!

[@interheroes]

Are you TONY Jaa's sister? You look like him. 🙂😁🤣

[@WorldofThaiFood]

interheroes no Ultraman - but I practice Muay Thai so I do pack a 🤛 punch

[@interheroes]

@@WorldofThaiFood Anyways your food looks so good that the sauce can pack a punch. Can I use a small cucumber to balance the heat?

[@WorldofThaiFood]

interheroes Thank you! We normally serve cold cucumber 🥒 on the side of spicy dishes to cushion the stomach and break the heat. If I were you I’d dip cucumber in Prik Nam Pla rather than adding it to the sauce 🙏

[@dukemaui91]

U forgot sugar,msg and garlic.

[@WorldofThaiFood]

😂 that’s definitely not prik nam pla you’re referring to but please go ahead.

[@dukemaui91]

@@WorldofThaiFood I guess everyone makes it differently lol. I’m Cambodian.

[@WorldofThaiFood]

@@dukemaui91 oh really? Interesting to learn that you use sugar and msg in the Cambodian equivalent to Thai prik nam pla. We do however use garlic / thai shallots depending on what we serve it with 🙏

[@tooliget3343]

Beautiful girl

[@WorldofThaiFood]

Thank you for your kind words! If you're interested in exploring more about the world of Thai food, we invite you to visit our website. There, you'll find a wealth of great content, including recipes, tips, and insights into the vibrant world of Thai cuisine.

[@BayCheetos495-xbox]

Nope. Doesn’t look appetizing and not quite sure that’s how you make it

[@WorldofThaiFood]

This is how it’s made 😆 Perhaps you confuse it with some other sauce.

[@OPSteel97]

No garlic?

[@WorldofThaiFood]

You can use either garlic or shallots. Depends on your preference.