Nam Pla - Thai condiment made from fermented fish and used in a similar way to soy sauce
Nasturtium - An edible garden flower with a strong peppery flavour
Navarin - French term for a stew of lamb or mutton with root vegetables ...
In Vietnam, it is called nuoc nam, in Thailand, nam pla, and in the Philippines, patis. It has a very pungent, salty taste, and is an essential ingredient in many dishes in these and neighboring countries.
Nam pla
This fish sauce is fundamental to Thai food. It is made with the liquid that comes from fermented anchovies and is very pungent.
Nasturtium ...
Nam Pla - See "Fish Sauce."
Nantua - A name given to dishes containing crayfish. This includes crayfish tails and sauces made with a crayfish fumet.
nam pla See fish sauce.
nam prik = nam phrik Notes: This is a general Thai term for dipping sauces.
Nam Pla is Thai fermented fish sauce; Nuoc Mam to the Vietnamese
Nantua Sauce is a classic French sauce made by combining béchamel sauce with crayfish butter, creme fraiche and garnished with minced lobster or crayfish tails.
Fish Sauce, Nam Pla [Thailand], Patis [Phillipines]
A fermented sauce similar to soy sauce, made with fish. Although it is not particularly prevalent in Malaysian cooking, it is however popular in Malaysia's north-eastern region.
Nam Pla: fish sauce
Nam Prik: hot sauce
Neau: beef
Phak: vegetables
Phed: hot, spicy curry
Satay: beef, pork, or chicken on skewers with peanut sauce
Saparod: pineapple ...
Fish sauce (nam pla): The most essential cooking ingredient for Thai food is perhaps fish sauce. This is Thailand's equivalent to soy sauce or table salt.
Daun kari pla (Malay)
Daun kemangi (Malay)
Daun kesom (Malay)
Daun kesum (Malay)
Daun ketumbar (Indonesian, Malay)
Daun laksa (Malay)
Daun limau purut (Malay)
Daun pandan (Indonesian)
Daun pudina (Indonesian, Malay)
Daun salam (Indonesian, Malay) ...
Chile-based table condiments are almost ubiquitous in Thailand: nam pla prik (fish sauce with finely choppen green chiles), prik dong (chopped red chiles in vinegar) and prik phom (red chile powder) allow each diner to adjust spiciness (Europeans, ...
Chinese brands are often labeled "fish gravy" or "fish sauce," while it is called "nuoc mam" in Vietnam and "nam pla" in Thailand. However, they are all basically the same product, although the Thai and Vietnamese brands are considered superior.
Pleistocene epoch (IPA: /'plaɪstəsi:n/) on the geologic timescale is the period from 1,808,000 to 11,550 years BP. The Pleistocene epoch had been intended to cover the world's recent period of repeated glaciations.
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Tom yum goong: Tom yum soup with prawns or shrimp
Tom yum pla: Tom yum soup with fish
Tom yum talay/Tom yum po taek: Tom yum soup with mixed seafood.
Tom yum khon: A less popular version of the soup in which coconut milk is added to the broth ...
The Cambodian version nam pla, is considered the finest, and has the richest flavor. The Vietnamese variety, nuoc mam, most widely available, is milder. The different varieties are interchangeable. Available in Oriental, Asian and some supermarkets.
Ingredients: dried mung bean noodles, vegetable oil, whole chicken breast, boned, skinned and chopped, fresh red or green chili, chopped, lime juice (from fresh lime), Nam pla (Thai fish sauce)...
Tip of the Week:
Whipping Cream with More Volume ...
Fish sauce is a popular Southeast Asian seasoning prepared from salted, fermented fish, usually anchovies. The thin amber sauce is known variously as nuoc mam in Vietnam, nam pla in Thailand, and patis in the Philippines.
Best char-grilled, pan-fried or barbecued, swordfish stands up well to strong flavours including chilli, ginger, sesame, soy, nam pla and garlic.
Nuoc-Mam - This is a Vietnamese fish sauce made with fermented fish or shrimp. Another name for this is nam pla.
Nutella - A commercial brand of gianduja. This is a creamy paste of chocolate and ...
Another name for this is nam pla.
Nutella - A commercial brand of gianduja. This is a creamy paste of chocolate and hazelnuts treasured in Italy.
 See also: Sauce, Fish, Fish sauce, Nam pla, Cooking
  
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