About this component
The ubiquitous Thai table condiment — fish sauce sharpened with fresh chile, garlic and lime. It sits on nearly every table so each diner can season to taste, a small emblem of the Thai philosophy of personal balance.
Component facts
- Yield
- About 1/2 cup (120 ml)
- Prep
- 5 minutes
- Heat
- Hot
Development draft. This is an untested development recipe from the cookbook project. It has not been kitchen-tested, and the quantities and timings are the author’s working draft rather than a verified result.
Ingredients
- 1/2 cup (120 ml) fish sauce
- 4–6 bird's eye chiles, thinly sliced
- 2 cloves garlic, minced
- 1–2 tbsp (15–30 ml) lime juice (optional)
- 1 tsp (4 g) sugar (optional)
Method
- Combine fish sauce, chiles and garlic in a small bowl.
- Add lime juice and sugar if using, to taste.
- Rest 10 minutes to let the chile bloom before serving.
Notes from the book
- Balancing
- A pure salty-hot condiment; lime adds brightness, sugar a gentle round edge.
- Substitutions
- Thin soy sauce for a fish-free version (different character).
- Storage and food safety
- Best fresh; refrigerate up to 5 days. Contains fish (allergen).
Pairs with in this book
- No. 011Pad Krapao Moo (Holy Basil Pork)Thailand
- No. 002Som Tam (Green Papaya Salad)Thailand
- No. 003Pad ThaiThailand
- No. 007Larb Gai (Minced Chicken Salad)Thailand
- No. 015Gaeng Som (Southern Sour Curry)Thailand
Rice and noodle dishes generally; Grilled meats & omelets.
The Complete Edition
Nam Pla Prik (Fish Sauce with Chilies) sits in the foundations
The book carries this component alongside the other twenty-three, the twenty-seven pantry studies, and the Thailand chapter it belongs to.
In review with Amazon KDP
Both editions have been submitted to Amazon Kindle Direct Publishing and are currently in review. Submitted prices are $9.99 for the kindle edition and $49.99 for the paperback. Neither is on sale yet, and prices are as submitted rather than final.