While brininess and a pungent scent are the defining characteristics of both, Vietnamese fish sauce (also known as nuoc mam) ...

Vietnamese sauce, known as nuoc mam, hinges on anchovies and salt. Meanwhile, the Thai version, called nam pla, also contains fermented fish like anchovies. When you compare the two, Thai fish ...

Nam pla is a Thai fish sauce made from anchovies. Its characteristic smell is not to everyone’s liking, but do not let that put you off: It softens a little through cooking and, since its flavor ...

Use whichever white fish fillets you can get your hands on ... Add the lemongrass, lime leaves, nam pla and sugar to the pan and cook for 1-2 minutes more, or until the sugar dissolves, stirring.

Therein lies the mystery of Asian fish sauce.Fish sauce is a salty, pungent condiment used all over Southeast Asia, especially in Thailand, where it is called nam pla, and Vietnam, where it is nuoc ...

Over 500 years ago, Fujian province, a thriving hub of Chinese seafaring, became familiar with this Vietnamese fish sauce, now known as nuoc mam in Vietnamese or nam pla in Thai. Chinese sailors ...