Prik nam pla. The chili fish sauce that sits on every Thai table.
พริกน้ำปลา say it: prik nam pla
Fish sauce, chilies and lime, stirred together in five minutes. Thai home cooks spoon it over almost anything that needs a little more salt, sour or heat.
- Time
- 5 min
- Serves
- a small bowl for the table
Method
- Slice the chilies into thin rings. Add the garlic and shallot too if using.
- Stir in the fish sauce and lime juice.
- Taste. It should be salty and sour with a sharp chili bite. Add more lime if it tastes flat, or more fish sauce if it tastes thin.
- Spoon a little over rice, noodles or a stir-fry at the table.
Notes and substitutions
- Keeps in the fridge for about a week in a sealed jar. The chilies soften over time but the flavor holds.
- This is a table condiment, not a marinade: a small spoonful goes a long way, since the chilies are left whole and sharp.
