Fish Sauce

A thin, translucent brown sauce made from fish or shrimp. The fish is salted and fermented in jars, after which the liquid is extracted and bottled. Because of its saltiness and widespread use, little salt is called for in Thai recipes. Nam pla is rich in B vitamins and protein. It is to Thai cooking what soy sauce is to the Chinese and Japanese. Nam pla is the base of most Thai sauces, except bottled chilli sauces, and is used in most Thai dishes.