Prik Nam Pla (Thai Chili Fish Sauce)
ID: 642a494a...
Prik Nam Pla is a classic Thai condiment that perfectly balances salty, umami, spicy, and sour notes. It is the ultimate table sauce that elevates fried rice, eggs, plain rice, and even Western dishes like mashed potatoes and pan-seared fish.
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🍳 Cooking Flow
Slice Thai bird's eye chilies and place them in a serving bowl. → Pour fish sauce over the chilies until they are fully submerged. → Squeeze in fresh lime juice at a roughly 3:1 fish-sauce-to-lime-juice ratio. → Optionally stir in sliced garlic, shallots, water, or sugar to taste, then store in a tightly sealed container.
Cooking Steps
Brief Cooking Order
Slice Thai bird's eye chilies and place them in a serving bowl. → Pour fish sauce over the chilies until they are fully submerged. → Squeeze in fresh lime juice at a roughly 3:1 fish-sauce-to-lime-juice ratio. → Optionally stir in sliced garlic, shallots, water, or sugar to taste, then store in a tightly sealed container.
Introduction
Prik Nam Pla is a classic Thai condiment that perfectly balances salty, umami, spicy, and sour notes. It is the ultimate table sauce that elevates fried rice, eggs, plain rice, and even Western dishes like mashed potatoes and pan-seared fish.
Step 1
Slice the Thai bird's eye chilies and place them into a small serving bowl.
Step 2
Pour in enough high-quality fish sauce to fully submerge and cover all the sliced chilies.
Step 3
Add fresh lime juice. A good starting point is a 3:1 ratio of fish sauce to lime juice, then adjust to your taste preference.
Step 4
If desired, add thinly sliced garlic and shallots for a more fragrant, upgraded version. Stir and let it sit for a few minutes to mellow out the raw bite of the aromatics.
Step 5
To make a milder version, slice the chilies into larger chunks so they are easy to avoid, or rinse finely chopped chilies in cold water to remove excess seeds and heat before mixing.
Ingredients List
Important Notes
No one in Thailand uses strict measurements for prik nam pla; always taste and adjust to your liking.
Using a high-quality fish sauce is essential since it is the star of the show. Thai brands like Squid or Megachef contain a little sugar to balance the salt, while Red Boat is unsweetened and may require you to add a pinch of sugar manually.
Always use fresh lime juice; bottled lime juice lacks the necessary fresh aroma.
Store the condiment in a tightly sealed container in the fridge to prevent the strong fish sauce aroma from filling your refrigerator.
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