Using high degrees in this regard seems like a waste. Bottles with lower degrees are more suited for cooking, since the heat breaks the protein content and thus the umami of the sauce. The degrees of Vietnamese fish sauce varies from 20°N to 60°N. The higher the value, the higher the protein content and the umami, and the higher the price,” Chan explained. “The degrees (°N) on the label of Vietnamese fish sauce represent the protein content. On the other hand, the latter is a readymade dipping sauce in itself.Įqually important is the degrees of the fish sauce. The former can be used for cooking or added to other ingredients to make a dipping sauce. There is nước mắm, which is composed of 100% natural fish essence without any seasoning, while nước chấm is flavoured with wine vinegar or garlic. The Vietnamese fish sauces can be divided into two categories. That makes it much easier for diners to choose the most suitable product for their cooking. The fish sauces in Vietnam are often labelled clearly with their origin, degrees and the types of fish used in production. Since Vietnamese food is more restrained in flavour and herb-based, it largely rests on the freshness of ingredients and the fish sauce to bring the umami level up a notch. As such, they work better on more subtle Teochew and Vietnamese food.Īmong all the varieties, Vietnamese fish sauce is the most refined. Chinese and Vietnamese fish sauces are lighter in comparison, placing a premium on the fish’s umami. Naturally, Thai fish sauce is the best fit for Thai dishes. To fit the more intense, stimulating flavour profile of the cuisine, the sauce tends to be more salty, so that it stands up to the other strong seasonings. It is paramount to Thai cuisine, as a component in dishes like sour and spicy chicken feet salad, yum som-o (pomelo salad) and goong chae nam pa (raw shrimps in fish sauce). The fish sauces sold in Hong Kong are respectively produced in Thailand, Vietnam and China. But the taste varies slightly due to differences in weather and technical details in production,” Chan said. “The principle of making fish sauce is the same among different countries. The sauce can now be found easily in bottle form across South East Asia. Larger-scale fish sauce factories emerged in the following decades. From the famous oyster pancake to oyster congee to pan-fried tailfish, the fermented liquid has endless uses in the regional fare. ![]() The locals would bring their own bottle or bowl as a container. This practice was still in place until the 60s and 70s in the Teochew-Shantou area of China. In the past, fish sauce was sold by cart-pushing hawkers on the streets. Even the ancient Roman Empire produced a version of fish sauce called garum. The method has been adopted by Thai, Vietnamese, Chinese peoples. The meat of the fish releases its juice after the while, and that is what we know as fish sauce. It first has fish marinated in salt and fermented in a container. It will stay good on your dining table for up to 2-3 days and remember to only use a communal spoon with it.Making fish sauce isn’t exactly rocket science. You can serve prik nam pla in a small bowl or container with a lid or sauce dish. Add the garlic, chilies, lime juice, lime slices (if using) and mix a spoon.Add the granulated sugar to the bowl and stir with a spoon until fully dissolved.Chop the chilies into pieces that are about 3 mm thick.Slice the garlic crosswise, about 2 mm thick. ![]() Lime slices: These are optional but again, they can help make the condiment look better □ Instructions And you want to chop them into pieces that are about 3 mm thick. Thai chilies: You don't need to use both green and red but mixing the colors will make your prik nam pla look more appealing. Scroll down to the recipe at the bottom for quantities. Here is a visual overview of some of the ingredients in the recipe. From fried rice to rice with a side like cabbage stir-fry, basil chicken or chicken panang curry, nam pla prik is sure to help boost the flavor in a dish. We love it because it adds that little something you never knew you needed. If you go to a Thai restaurant or a dtam sang (made to order) vendor, I will say that 99% of the time, you will find a tiny bowl of prik nam pla on your table. Prik nam pla is a table condiment that we consume pretty much with every meal without even thinking. It’s easy to make and enhances many dishes such as fried rice, garlic pork and pad kaprao. ![]() Prik nam pla or nam pla prik is a Thai condiment made with fish sauce, chopped chilies, and sliced garlic.
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