Prik Nam Pla
A Thai verion of the ubiqitous soy sauce
Real Version
- 5 T Thai fish sauce
- 1 Lime juice
- 6 Birds eye chiles (Sliced)
- 2 t Dark brown sugar
- 2 cloves garlic (Minced)
Vegan/Veggie Version
- Shiitake Mushrooms
- 1 T Soy Sauce
- 1 Lime juice
- 6 Birds eye cliles (Sliced)
- 2 t Brown sugar
- 2 Cloves Garlic (Minced)
Real Version
Combine all in a lidded jar, shake well, and use. You want to see the sugar disolve into the liquid. Taste and adjust before you put it up for storage or immediate use.
Vegan/Veggie Version
Place 3C water In a saucepan, bring to a simmer.
Add ~¼oz dried sliced shiitake mushrooms, 3T salt, and 1T of soy sauce over medium heat until reduced by half. Turn off the heat.
Add the Lime juice, peppers, brown sugar, and garlic. Put on a lid and let it steam for ~10 minutes. Taste and adjust, then pour into a lidded jar.
This is a typical Thai sauce, often served on the table with food, served with Thai Fried rice, grilled meats, satays, soups or even just with plain Jasmine rice. It provides a heated umami flavor.
The vegetarian/vegan version approximates the fish sauce and has all the other ingredients. Try this recipe, and then adjust so it suits your taste. Remember cooking is a creative endeavor, so experiment to find out what you like.