3 Mix together the soy sauce, sweetener and nam pla
This dish is so ubiquitous, everyone knows how it should taste: noodles with texture, firm fresh tofu, eggs, tamarind and nam pla
forming that distinctive sweet, fishy dressing.
Keep the trimmings but not the peel | 2 shallots, peeled and chopped | 4 cloves garlic, peeled and chopped | 1/2 green chilli, chopped | 1 tbsp ground coriander | 1 tbsp cumin | 1/2 tsp ground turmeric | 1/4 tsp ground black pepper | 2 tomatoes, quartered | 2 pints chicken stock | 2 tbsp tamarind paste | Palm sugar to balance, about 1 tbsp | 2 tbsp mustard seeds | 1 tbsp dried curry leaves | Nam pla
or soy | 2 tbsp lime juice | Plenty of coarsely chopped fresh coriander Method Fry the chopped shallot, garlic and chilli in a little oil and butter.
400g (1lb) chicken breast, cut into thin strips 100g (4oz) unsalted cashew nuts one teaspoon sweet soy sauce two tablespoons nam pla
(fish sauce) three red chillies, cut into thin strips white part of five spring onions, sliced one large white onion, quartered four tablespoons vegetable oil four tablespoons chicken stock one tablespoon chopped garlic one teaspoon salt coriander to garnish
Dressing: 125ml white rice vinegar 125g palm sugar or brown sugar 4tbsp soy sauce 4tbsp fish sauce, such as nam pla
Fish sauce is also called nam pla
and is a common addition to many South East Asian dishes.
Add puree and cook for four minutes then add stock and Nam Pla
, sugar, orange zest and meat pieces and stir well.
Combine soy sauce, sherry, brown sugar, chile paste and nam pla
in a small bowl and, with a wire whisk, beat until blended and sugar is dissolved.
Add a pinch of mace, the salt, nam pla
and rice vinegar and simmer for 20 minutes.
To serve eight, take: 500g (lib lOz) shell-on tiger prawns, 2 tbsp vegetable oil, 1 litre (1 pt, 15 fl oz) chicken stock, 2 lemongrass stalks, outer layers peeled, 3 fresh kaffir lime leaves, 8 oyster mushrooms, 2 tomatoes, 300g (10 oz) fresh pin boned salmon fillet, 1 tsp caster sugar, 2 finely chopped shallots, 2 small red chillies, finely sliced, 2 tbsp nam pla
, 3 tbsp fresh lime juice and a handful fresh coriander.
Put the chopped spring onions, ginger, egg yolk, 250g of the shrimps, lime juice and nam pla
in a food processor.
The main difficulty for me in a Thai restaurant as a vegetarian is that there are many vegetable dishes to choose from but how many contain nam pla