nam pla


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nam pla

(ˌnæm ˈplɑː)
n
(Cookery) a fermented fish sauce with a strong aroma and a salty taste, often used in Thai cookery
[Thai]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
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OODLES taste of CHIANG MAI CURRIED NOODLES INGREDIENTS: (Serves 4-6) 2tbsp vegetable oil; 4 garlic cloves, finely chopped; 4 heaped tbsp good-quality red curry paste; 2 x 400ml cans of coconut milk; 800ml chicken stock; 650g chicken thighs, cut into 2cm pieces; 1 heaped tsp ground turmeric; 3tbsp hot curry powder; 2 long dried red chillies; 21/2 tbsp nam pla (fish sauce); 1tsp fresh lime juice; 65-70g egg noodles per head (about a 'nest' each), uncooked weight.
Worst-case scenario, you can make this with regular basil - oodles taste of CHIANG MAI CURRIED NOODLES INGREDIENTS: (Serves 4-6) 2tbsp vegetable oil; 4 garlic cloves, finely chopped; 4 heaped tbsp good-quality red curry paste; 2 x 400ml cans of coconut milk; 800ml chicken stock; 650g chicken thighs, cut into 2cm pieces; 1 heaped tsp ground turmeric; 3tbsp hot curry powder; 2 long dried red chillies; 21/2 tbsp nam pla (fish sauce); 1tsp fresh lime juice; 65-70g egg noodles per head (about a 'nest' each), uncooked weight.
OODLES taste of CHIANG MAI CURRIED NOODLES (Serves 4-6) 2tbsp vegetable oil; 4 garlic cloves, finely chopped; 4 heaped tbsp good-quality red curry paste; 2 x 400ml cans of coconut milk; 800ml chicken stock; 650g chicken thighs, cut into 2cm pieces; 1 heaped tsp ground turmeric; 3tbsp hot curry powder; 2 long dried chillies; 21/2 tbsp nam pla (fish sauce); 1tsp fresh lime juice; 65-70g egg noodles per head (about a 'nest' each), uncooked weight.
sublime fry stir-PORK STIR-FRIED WITH HOLY BASIL sea salt; oodles taste CHIANG MAI CURRIED NOODLES INGREDIENTS: (Serves 4-6) 2tbsp vegetable oil; 4 garlic cloves, finely chopped; 4 heaped tbsp good-quality red curry paste; 2 x 400ml cans of coconut milk; 800ml chicken stock; 650g chicken thighs, cut into 2cm pieces; 1 heaped tsp ground turmeric; 3tbsp hot curry powder; 2 long dried red chillies; 21/2 tbsp nam pla (fish sauce); 1tsp fresh lime juice; 65-70g egg noodles per head (about a 'nest' each), uncooked weight.
Add the basil, the remaining red chilli and the whole orange chilli if you have one, and serve with some jasmine rice and nam pla prik (fish sauce with chillies).
CHIANG MAI CURRIED NOODLES (SERVES 4-6) INGREDIENTS 2tbsp vegetable oil 4 garlic cloves, finely chopped 4 heaped tbsp good-quality red curry paste 2 x 400ml cans of coconut milk 800ml chicken stock 650g chicken thighs, cut into 2cm pieces 1 heaped tsp ground turmeric 3tbsp hot curry powder 2 long dried red chillies 2 1/2 tbsp nam pla (fish sauce) 1tsp fresh lime juice 65-70g egg noodles per head (about a 'nest' each), uncooked weight To garnish: crispy egg noodles 4 thai shallots or 2 regular shallots, peeled and sliced lime wedges extra nam pla (fish sauce) nam prik pao (roasted chilli paste) fermented mustard greens (can be found in cans or vacuum packs in most asian supermarkets) METHOD 1 In a large saucepan, heat the oil over a medium-high heat until hot.
It's hard to order wrong, but steer away from the usual pad thai and opt for khai jiew pu (omelette stuffed with crabmeat, A[pounds sterling]3) or ka lum tod nam pla (stir-fried Chinese cabbage, A[pounds sterling]2), an umami bomb anointed with pungent fermented fish sauce.
250g turkey or chicken mince 6 spring onions, trimmed and finely sliced 25g piece fresh ginger, peeled and finely grated 2 garlic cloves, crushed 1 tbsp Thai red curry paste 1 tbsp Thai fish sauce (Nam pla) 2 lime leaves, very finely sliced
Nam Pla, Thai fish sauce, is a clear amber-colored liquid that has a distinctive flavor and aroma.
com = 8CHECKS EACH LEMONGRASS MINI BURGERS SERVES 2 YOU'LL NEED 1 tbsp fat-free vinaigrette 250g lean beef mince 2 tsp garlic paste 1 teaspoon nam pla (fish sauce) 1 teaspoon finely chopped fresh coriander 1/2 teaspoon brown sugar 8 lemongrass stalks spray oil 2 dessertspoons sweet chilli sauce, to serve (optional) FOR HOT RADISH SALAD small bunch radishes, sliced 1/4 cucumber, peeled and cut into matchstick strips 1/4 red onion, finely sliced 1 red chilli, deseeded and finely shredded few fresh coriander leaves, chopped grated zest and juice of 1 lime 1 tablespoon nam pla (fish sauce) 1/2 teaspoon brown sugar 1 tbsp fat-free vinaigrette WHAT TO DO 1 In a bowl, mix together the ground beef with the garlic paste, nam pla, chopped coriander and brown sugar to make a paste.
MUM'S PHILIPPINE BEEF SINIGANG (Serves 2) INGREDIENTS: 700g rib-eye steak 1.2ltr water 2 medium onions, diced 6 garlic cloves, diced 5cm piece of fresh root ginger unpeeled (if organic), thinly sliced 20 cherry tomatoes, halved 3tbsp tamarind paste A big pinch of black or white pepper 3-4tbsp fish sauce (nam pla) 400g green beans, tops trimmed 400g pak choi, leaves and stalks roughly chopped 2 whole fresh red chillies 400g spinach METHOD: 1.
Interestingly, molecular gastronome extraordinaire Heston Blumenthal adds a few drops of the nam pla to his fantastically complicated recipe for a broken down and reconstructed classic, Spaghetti Bolognaise.