Thai Kitchen With Rinda: Nam Phrik Nam Pla 101

In this 101 episode, Rinda shares how to make an essential Thai condiment - Nam Phrik Nam Pla. Where we would have salt and pepper on the dinner table in North America, Thai people have Nam Phrik Nam Pla. This salty, sour and spicy sauce can be used for a variety of dishes, from a seafood dip to a topping over jasmine rice. Please like, share, subscribe and leave a comment letting us know how your Nam Phrik Nam Pla turned out!
Hot Thai Chili with Fish Sauce - Nam Phrik Nam Pla - น้ำพริกน้ำปลา 101
Ingredients:
4 Tbs fresh squeezed lime juice
4 Tbs of Thai fish sauce
½ Tsp of brown sugar
½ Tsp of crashed palm sugar
15 Fresh Thai mixed red and green chilis coarsely chopped (you can reduce the heat by adding less chili in your Nam Phrik Nam Pla)
1 Clove of thinly sliced garlic
½ Small size of shallot-thinly sliced
Method:
Add Thai fish sauce into a small sauce dish with fresh squeezed lime juice, then add brown sugar and palm sugar. Stir well making sure brown and palm sugars are mixed well with fthe ish sauce and fresh lime juice. Add fresh coarsely chopped chilli, garlic and shallot and enjoy ka.
You can have Nam Phrik Nam Pla with any Thai dishes, just like you have salt and pepper with the Eastern/Western cuisines.
Taste Profile : Lead by acidity from the lime juice, with a sea salt flavour of fish sauce, followed by hot chili and aroma of garlic and shallot.