This Sauce Makes Everything Better
Вставка
- Опубліковано 3 тра 2024
- The one sauce Thai people can't live without, the one sauce that has the power to improve any and every dish. The one and only...prik nam pla. And you can't buy it (not in N. America anyway), so you gotta make it!
WRITTEN RECIPE: hot-thai-kitchen.com/prik-nam...
SUPPORT THE SHOW & GET DIRECT ACCESS TO ME: / pailinskitchen
MY KITCHEN TOOLS & INGREDIENTS: kit.co/hotthaikitchen
MY COOKBOOK: hot-thai-kitchen.com/htk-cook...
CONNECT WITH ME!
/ hotthaikitchen
/ hotthaikitchen
/ hotthaikitchen
/ hotthaikitchen
----------------
About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the UA-cam channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via UA-cam videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitchen.com - Навчання та стиль
Pai Lin, I’m a grandmother… A Singaporean… born and raised and still live in Singapore. Learnt cooking myself without anyone helping/guiding me. I have followed you here for a number of years now. I LOVE your programmes, your manner, your honesty, your presentation, your entire personality. Everything! And I am going to make this for sure. God bless you and your lovely family my dear. You always make my day. ❤
I have a lot of respect for my elders. Thank you for sharing. 🙏
❤👁👁👀❤❤❤
I luv chili aha ha ha :)
Me too
Thai foods are super delicious and rich with spices yummy ❤
As a Thai.May I add a good trick to maintain the bright and shiny of thin sliced chillis in that Nampla Prik.When chillis in place then squeeze lime juice on over it,wait a few second and follow by fish sauce.This will prevent the color of chilli to turn darker or almost black in some cases if stored a day long.If needed to add shallot and garlic they should put in after the chillis aswell.The key is Nampla last.Cheers!❤
Thank you!
Great tip thank you 😊
You could go as far and soaking the shallots, garlic, and chilis for a few minutes
0000ooooooH, thank you for that !!! I wanted to know this
soak in lime juice to kind of pickle them so when you bite into it you geta little burst of citrus.@@inmyopinion6836
As a Thai I’m so happy that you manifest the greatness of prik nam pla out there to the world krub 😁 It just amazingly improves anything.
OMG, I learned how to make this 40 years ago while living in Germany. My one neighbor was from Thailand & my other neighbor from Korea. We ate together daily. We were all military wives. I had the best time of my life learning cultural infusion of recipes. I still make sauce & always with garlic. Now you’ve inspired me to make it by the jar. I live in Hawaii & we have some of the best produce all year round. You are right it’s hard to live without this sauce. It makes everything better. I’m growing Myer’s lemons, now I think I’ll grow lime tree’s & Hawaiian & Thai Chili’s. Thanks for the inspiration.
I grew Thai peppers that were so HOT! I shared with Mexican neighbors who were always cooking...they couldn't eat them either...little goes a long way but the flavor!!!
hahaha its funny that Mexican cant handle it because its the birth place of chilies xD.@@glendaolsen9158
So I have a funny story about prik nam pla.
Near my parents' house growing up, there was a little Thai restaurant run by this charming woman from Bangkok (we once found out that she had a PhD in pharmacology but was running a restaurant in the US seemingly for fun). My parents had been to Thailand, so they knew about prik nam pla and she would frequently make it for us when we went. Unfortunately, at one point her restaurant got bought by a local chain and reopened under their name. We went, and I asked for prik nam pla, and they gave me a blank stare, and I said "the hot sauce" and they went back and brought out a bottle of Sriracha. We didn't go back.
(Later, she was able to reopen the restaurant herself and we started going again)
What a great story -- & how fortunate for you that she got her restaurant back!
@@freedomfighter4990 Indeed! Thank God for them that using her PhD was too tricky right here in the awesome usa.
@@arcanondrum6543 What an unnecessary dig at the usa. Nowhere in the story is it recounted as to why the woman was running a restaurant rather than a pharmacy. Perhaps she was financially free to do what her heart loved i.e. her restaurant. Or perhaps a different reason. We don't know.
While the usa has it's difficulties, I, as a woman, am beyond glad to be living here rather than, say, Iran for example. Let us not forget to feel some gratitude.
@@g.e.boroush5176 There is a dark, dangerous line that is crossed between patriotism and nationalism. There is another line that is crossed between what is best for someone versus some else's desire not to bother cooking for themselves. I see that you haven't hesitated to speculate but that's not OK for me?
Lol i HATE that. Sriracha is not spicy, 1. But like also you know what i mean. Lol i dunno i guess it's what you have so it's okay.
I hope this channel never ends and keeps spreading happiness.❤😊
Whoever is reading this comment, I wish you success, health, love and happiness
Pai, your re-enactment of getting Thai chilis in your eyes was Oscar worthy. Looking forward to making this tonight!
I am not Thai but i had discovered the combination of these flavors and have been making the exact same concoction for myself and family for years!!! I thought i was the ONLY one who made a sauce like this, but JUST found out watching your video that there is a whole NATION of people making this sauce and that there is actually a name for the sauce!!! OMG!!! I use this for a lot of my Asian fusion dishes as well.
Having said all this, thank you so much for your video!!! Not only are you a great cook but a great teacher!!! And you have a great personality!!!
3:15 the actress we didn't ask for but the actress we need.😂😂
And another 3:36 😂
In the Philippines, we do have a bit the same condiment like Prik nam pla. Instead of lime, we are using calamansi (much smaller than lime), fish sauce and chillis for our soup-y dish like sinigang, nilagang baboy/baka, tinola, bulalo and others. This condiment makes named dishes more yummy. 😊
What’s the sauce called?
菲律賓生產好醋 勝過這一道
My hometown also uses calamansi. Me and my cousin used to pick them from my grandma garden and make seafood sauce. I prefer calamansi to lime
Iba rin lasa ng patis sa Thailand. Mejo matamis yung patis nila. Sa'tin mas matapang at mas maalat.
@@thomasmckenney3518we just typically just call it "Patis"
My 1st visit to Thailand when I was in the Navy was awesome, love the country! I tried and loved so many different Thai foods. Long story short, I remember this was on ever restaurant table I ate, it's sooooo good! I make it regularly at my home and use it on my fried rice, scrambled eggs and even pasta 😆
Cheers!
my family makes this a lot.. we like to add in chopped cilantro and green onions. goes great with so many things, I like to put it on fried fish like tilapia or sea bass/grouper.
I've been making prik nam pla for years and never knew what it was called! Just had it at Thai restaurants and figured it'd be easy to make. For mine, however, I use tamarind paste instead of lime juice. I'm going to start making it with both, I think. And the idea of adding garlic and shallots is brilliant! Finally, I use it on everything I want to spire up. I even use it with my spaghetti a'l assassina!
You can adjust the recipe in many ways krub. For example according to a book many Thai familiar with called "When Our Grandparents were Kids (เมื่อคุณตาคุณยายยังเด็ก)" which was a graded reader for students decades ago, in the old days Thai sometimes used peppercorn instead of chili. You can also use other fruit like unripped mango or madan (มะดัน)/talingpling (ตะลิงปลิง) (both are local fruit of TH with sour taste) instead of lime.
My husband is going to love when I put a jar of this out for him. We visited Bangkok in March and it is one of the memories that he brings up over and over again. I appreciate your recipe-less version and pro tips. Cheers!
My mom made this when I was a kid with a little toasted rice powder. Made steaks taste so good.
As an adult, I’m making this with sticky rice and Thai egg weekly.
Loved how Pailin stated we NEVER measure it out. She’s so right!
you can put a little bit sugar in that too some ppl don't like to put sugar but this is good for made to somebody who never eat something like this before they gonna love it
Yup, toasted rice powder is amazing to fish sauce dips. It adds another dimension to the sauce.
In my experience, the best recipes in anyone's arsenal are usually the ones without measurements. Nothing beats a dish you learned at someone's hip or improvised all on your own.
C❤der a der🍺☎️really sze ze
As a south east asian i already knew once i saw the thumbnail. I think my parents mainly ate it w/ steak. From the top of my head, its prob easy to make. Although im trying to figure out how to make the paste for beef jerky. & That pork & eggs thing. I dont make too many things too often for me to memorize most recipes like that. But thank gah for the Internet
She never fails to make my mouth water, whatever it is she's cooking/concocting
I’ve heard of this condiment on several channels but you’re the first to make the recipe approachable! Thank you ❤️ I have Red Boat fish sauce, it’s the only one sold around here and I appreciate the tip to use a little sugar.
Been using this for years and love it. And I especially appreciate your ability to demystify cooking and help new cooks to relax. Cooking is meant to be fun, not a chore, and you really project that attitude in all your videos. Thanks!
This is my favorite sauce ever, I’m excited to try making this! I appreciate you sharing the exact ingredients and brands!
YES OMG Ive been searching for a name for this sauce so I can make it at home and your video gave me both! I had this at a very hole in the wall family thai place and I could never get it anywhere else. This sauce is simply the best and goes with EVERYTHING. Thank you!!!
That delicious condiment went on almost every single dish while living in Thailand. It is to die for.
In Sarawak Borneo, we have similar version using soya sauce without the fish sauce cos of the strong smell and most of the street cafe have this (or sometimes preserved chopped chillies) standby on the table as complimentary 'dressing' for noodles, fried rice, etc.,you name it....
Simply fantastic! You are clear, concise and most of all you present with so much flair and fun! Thank you for sharing the recipe!
Hi Khun Pailin, I am a high school graduate of International School of Bangkok (class of '73) so my family and I always make Prik Nam Pla with our Thai, Chinese and Southeast Asian dishes. I was glad to hear the proportions that you use with the lime juice. We have made ours with chillis, lime juice and garlic but your version is very helpful. We now live in Portugal and we can buy the Squid brand fish sauce. It is more difficult to find bullet chillis with spice as Portuguese people do not eat much spice so their chillis are more mild, unfortunately. Thank you for making this video, it is essential to enjoying Thai food and I cannot eat eggs without Prik Nam Pla. Khap Khun Kap!
Prik nam pla is addictive! I started using it after making marbled eggs from your video. Spur chilis are hard to find so this year I'm growing my own! Thanks for all your great info.
I absolutely HOWLED when Pai pretended to touch her eye with chili fingers 😂😂
Great recipe, BTW... I put that sauce on every thing I can 😋
Wow, this was great and simple.thanks for posting
When you pretended to touch your eye, that was hilarious 😂 Thanks for the recipe.
Over a decade ago, one of my friends had a Thai wife and she made the best food in the world, I swear. It was my introduction to Thai food. She always made this and it was absolutely delicious with BBQ. That and chicken livers!
I first made this last year in my homegrown chili season, from the recipe on your website. When I have access to fresh chilies again I will have this in my fridge. It's wonderful.Thanks.
Sounds like Vietnamese nouc cham. Fish sauce, Thai chilis, garlic, sugar, lime juice and water. I store it in the fridge in a glass jar with a glass lid that has an air right dealing gasket. I do make it in full form in bulk, BUT I add lime juice as needed since my jar is a larger bulk amount. Sometimes I sub in “Coco Rico” also. It’s a coconut soda that adds a slightly different flavor. When I use the soda though, I usually cut out the sugar.
My favorite way to use it is to put some cucumbers in a bowl with a little nouc cham. I eat that with almost all my meals.
This is what I was thinking too 😊 it's sooo good
Yup!! Also drizzled as a salad dressing, in baguettes and with summer rolls 🤭
it is !!! Nuoc mam ot toi
Perfect timing, I was just looking for a quick recipe! Love prik name pla and your recommendations around the recipe are always so good. Thank you! 😊
A friend's wife in Grad School was Thai, & she made this at meals, successfully addicting me to it for life, along with Sriracha. I put them on anything savory, even Potato & Macaroni salad. It really improves the taste of most vegetables, as well as pork! Great video!
I add grated fresh ginger and scotch bonnet peppers with chili peppers. I too add garlic and red onion and or shallot combo. Stored in glass jar container for more fermentation flavour town.
Used it on every dish, loving it. Thank you so kindly ❤
IMHO ginger would overpower everything. We Thais use ginger in Chinese-inspired dishes. Adding it to anything else would ruin the flavor profile.
In sri lanka we call it nampa sauce. My home town is famous for authentic thai food. Its hub of Gem mining so lots of thai merchants used to come nd stay in my home. Over the time many elements of thai cuisine infused into our local cooking. Just like you said when I goto a local street food stall before placing the order I ask the seller "Do you serve nampa" 😀
I love this so much. I like how it isn't measured -- I tried making a similar sauce but ended up making it too salty, so maybe mixing it the way I want it to taste is the key. Thank you!
Very well explained.
Thanks for sharing recipe.
Storytime...
As a young IT worker in the 80s & 90s I worked in the North Sydney business district.
In one of the many food malls that catered to the lunchtime hordes of office workers in the area, there was this
great little hole-in-the-wall Thai kitchen that my colleagues and I found ourselves going to again and again.
The servers were young, friendly and eager to assist us bleary-eyed, pale and nerdy customers.
That's where I first learned about the condiments. My favourite was Prik Nam Pla, and one of the girls explained
that it was "Fish sauce and chilli, and some other things..."
I was hooked!
I often worked odd shifts. A 6am early start meant our lunch breaks were also early, sometimes at 10:00 or 10:30am,
and this Thai place would always have a delicious selection of dishes ready to serve up.
One time it was so early that they hadn't set out all the condiments yet - there was no Prik Nam Pla!
I couldn't do without some for my noodles or curry, so I asked the server about it, and she looked embarrassed and
exclaimed "Of course, sir! I'll get it for you!"
She darted into the kitchen where I could hear her explain in Thai to the cook. The only word I recognised was Nam
Pla. She come back out a few seconds later with this beautiful bowlful of deliciousness.
From then on whenever I approached their counter, the girl would check if all the condiments were there, and on the
odd occasion there was no fish sauce, she'd yell to the kitchen "Nam Pla boy! Nam Pla boy is here!" and the cook would come
rushing out with with a fresh bowl!
And that's how I became known as Nam Pla Boy - the "Fish Sauce Boy"!
I can't believe this channel is run by a single person. The camera angles, the script, the editing, the research, the atmosphere... It's all top notch
@guinea_horn: Don't be ridiculous. No one person can produce such quantity and quality of videos without help and there are TWO channels. There are always people behind the scenes. "The "team" is very small - my big brother Art and my long-time friend Adam. My brother edits all of my videos and also helps with planning and scripting of each video. Adam is what we joking call the "Chief Executive Minion." He helps out in many different areas of HTK and is always on set with me for every shoot.
As for me, I do everything else! Test recipes, test them again, and again, to make sure they work and are delicious. I plan the videos, write the script, direct the shoot, take the photos, make the website posts, and post on social media."
2 shows: Hot Thai Kitchen, my main show which aims to demystify Thai cuisine, and Pai's Kitchen my second show where I share recipes from around the world.
This is all easy to google.
I can confirm. As a red blooded American, and descendant of Scandinavian heritage (Finn),I finally made this sauce and it is FANTASTIC!
It’s in my refrigerator forever now, and goes great with almost everything.
Thank You Pai Lin!
I discovered this decades ago and use it all the time on just about everything. My absolute favorite condiment.
I love how you teach! And the little tips you give, just perfect 👍 definitely going to ask for it at my local Thai restaurant now 😆
"No one measures prik nam pla"...I sheepishly look down and inwardly think, "I do" :) That being said, this is awesome! I "discovered" Thai food back in the late '90's. There weren't a lot of Thai cookbook options back then, and I bought one of the only volumes available at the time, Victor Sodsook's True Thai. Over the year's, I've cooked less and less from it, but he included a recipe for this same sauce and I still use it nearly every month. His term for it was "Nam pla phrik khee nu." I always remove the seeds from the peppers. In my twenties I could handle heat, now that I'm over 45 I cannot handle it anymore :)
Thanks, I've been focusing more on Thai cuisine as of late and this channel is a god send.
Never heard of this - but it sure made my mouth water! Brilliant video!
This is an essential, thank you Pailin! When I arrived in Thailand, long before time began I knew nothing about the food so I only ate street food which, I must say, I very much enjoyed and would eat today if I were there. I soon realised that where there are mustard, salt and tomato sauce on tables in the West, in Thailand it was crushed peanuts, a bottle of Thai fish sauce and Prik Nam Pla.
Obviously, you didn't need any salt or ketchup or mustard... ew... and so it happened that the first thing I could say in Perfect Thai was "Prik Nam Pla" 😄😄
Now, back here in the West I use it for almost everything as a dipping sauce, even Dolmades!
We have a version of it in neighbouring Cambodia called Tuk Trey Koh Kong where garlic is pounded with the chilies before adding the fish sauce and lime (or vinegar) and usually a little sugar. It is traditionally served with seafood such as barbecued prawns, seafood fried rice and also roast or barbecued chicken.Delicious but fiery. I’ll try soaking the chilies next time I make it!
Tirk Trey koh kong is actually tirk Trey matess. It's not especially from koh kong. It's through out srok Khmer. Get your fact straight.
I make both versions depending on my mood lol. It’s like a staple in our house hold.
@@zeylahsshut up lol
I was looking for so long for this sauce since visiting thailand. Thanks for sharing this culinary wonder with the world.
I love your channel Pailin Here in New Zealand its great to be able to know the authentic tips you share. I"ve cooked a few of your dishes and we love each one. Ive made this sauce prik nam pla and im going to add it to shreded carrots and diakon. 🙏
I grew up with this sauce. It’s a simple form of hot sauce. You don’t need measurement to get it right, and it goes so well with so many dishes, especially the ones with less or no salt content.
Prik Nam Pla on a mashed potato? Now that's something I didn't expect. 😂😂
Oh, one more extra tip for Prik Nam Pla:
Prik Nam Pla won't go bad easily if you stored it in the fridge, however, after you make it for a while, the colors on chilies and other aromatics could be darkened and some might find it unappetizing, you can prevent that easily by simply make lime juice first then add chopped chilies, other aromatics, and a bit of sugar, let them sit in lime juice at least for a few minutes before adding fish sause, the colors should be nice for a lot longer.
Tq for the tips 🤗🌷
I want to try if on Fish n’ Chips
You are delightful and your knowledge and instructions are great. I've learned so much from your videos. Before watching I knew nothing about Thai cooking. Now, thanks to you, I'm hooked. I have SO much more to learn. What great food! Thanks so much.
Thank you so much for the sauce recipe and all infos & tips, that can make it easier to do ❤
I am an Indonesian and we have a similar version of prik nam pla. When I grew up there, I liked to put this on many things, especially fried foods, fried rice and noodles. The difference with prik nam pla is we put soy sauce in it, instead of all fish sauce. Everyone makes their own version because just like you said, nobody measures and some like to add garlic, shallots, etc. Up until now, I have no idea what it is called. Whenever I need to ask for it back at home, I just said, "Could I please have that chilli sauce, the one with salty soy sauce, not sweet soy sauce?" I need to add the last part coz there's also a version that is made with thick, kind of gloopy, sweet soy sauce, which I also like.
Hello yuli. Kamu sekarang di Thailand ato Indo?
@@charliechan8541 Neither. Lg di aussie. Why?
I’m from Germany and within my family we call it sambal kecap. Not with kecap manis but really soy sauce.
@@Yuli-sy1uy tanya aja. Baru liat replynya pas ada yang comment. Liat pp nya lucu juga
Thai people don't use soy sauce for dipping or extra sauce. It go well with Chinese food, Japanese food Etc.
Prik Nam Pla is one of my favorite condiments ever, and I love introducing it to friends that like some spice!
I have been looking for this for so long! Thank you!
I made your "fancy prik nam pla" not because I'm fancy, I just had all of the ingredients. This stuff is SOOOO good, I've been adding this to everything!
Thank you, I'm grateful
I havent been as instantly compelled to make a recipe in a video in a long long time, absolutely perfect video breaking down all the practicalities down to storage etc.
I love Prik nam pla. It can instantly give a Thai-taste boost to any dish. My go-to fish sauce brand is Tiparos -- I feel it gives off more pleasing aroma than other brands, especially when left in open air for a long time.
I grew up using Tiparos. I've never even heard of those so-called premium brands! Lol
@@sonelovan4563 Thipparos is the best. Pailin said it has sugar blended but that the right taste. A good fish sauce shouldn't only be too salty otherwise you better put pure salt. Megachef is not up to premium in my taste.
Thank you for the recipe. Ill try it
What a great informative, efficient and well presented video. Very useful tips!
This sauce had me hooked in not a few Thai dishes my first time in Bangkok; it just added something extra, a tanginess. For one, i almost never ate fried fish without it. Thanks for the recipe!
btw: i usually fine chop my chillies. I like them evil. 😂
Haha me too, the spicier the better 😅
Shallots are definitely a pro tip. I didnt understand shallots for years seeing them cost four times as much as onions in stores and never buying them. But theyre worth it.
Yeah I'm too cheap to buy them but I've been WONDERING if they're worth it...apparently so! I'll give them a try. thanks.
Easy to grow if you have a little sunny area.
@@claradontcara Here's why the cost isn't as big a deal. A normal onion is often used as a vegetable, but only occasionally as a garnish. A shallot is pretty much inherently a garnish. There's a stronger, far better taste, so you're usually using less of it. It's more like using scallions or garlic than onion.
@@Wiley_Coyote YUP! next week I'm gonna give shallots a try.
Shallot butter is to die for
Obsessed with this sauce. As soon as i tried it, i couldn't/can't stop using it on almost everything. Thank you! ❤😊
I agree! I went to a Thai restaurant and I became addicted to this sauce. I am so happy to find the recipe. Thank you!
Back Into healthier eating during the summer in good old Ireland. Must make this for myself as a salad dressing. Used to make this, and haven't in a while. But the non spicy people at home will not have it. They can make their own dressing! Thanks Pailin for this. 🙃
Love prik nam pla! If I can't find thai chilis I'll use serrano as an alternative. Also works well. I like a little brown sugar too. An absolute must for Thai food
Thank you so much for this! I am obsessed with prick nam pla and now that I can make this, it goes on about everything. I put it on Lomi Lomi salmon and rice today, so delicious!
i use it all the time on shrimp salads so good with all the fresh veggies and herbs
We have a version of this in North Indian cuisine called “Khatta” or “khatta maani ” which serves the same purpose and is instead vegan made w tamarind diluted in water, balanced w sugar and added green chillies and chopped onion. Every household has their own variations and personally best pairing is along dal and rice, just yum!
So simple, so good. Thank you. Please show us more sauces e.g. for Thai bbq
Your video is fun! Thanks for sharing!
Only just discovered your video's and am super glad I did. Wonderful presentation, clear and simple instructions and focused on one of the great cuisines of the world. What is not to love, thank you🥰.
I can drink this all day. An all time favorite, best dipping sauce for spring rolls ❤
I love how every culture has a version of this🎉🎉 It's a thai salsa💜
Thank you dear! Your videos are so very honest and enjoyable!
I’ve never tried this, but will be adding it to my sauce pantry. As a Filipino, i eat everything and always looking to add flavor. Thank you for sharing!
You are absolutely right, Pai! I can´t live without this sauce. I like mine with high octane and full power, if you know what I mean.😉 Thank you very much for the tips!🙏
A co-worker introduced me to prik ban pla about a decade ago and it's been a staple sauce for me. Even though I'm Japanese I have it with every meal when appropriate. I'll definitely try it mashed potatoes.
Great instructions. Thank you.
Great presentation and great guidelines. Straight up to the point without lousy music. Angelic voice❤
3:15 Been there, done that spicy eye, but I have never done this lovely-looking sauce before, or even heard of it before now. I will have to give it a try soon! I love fish sauce and I adore hot chillis, so this seems like an introduction to culinary heaven to me!
OKAY SO I made this with the extra garlic and shallots. After having it marinating in the fridge I used some today with some stir fry, best thing ever. I can’t imagine not having this in my fridge now 😋
I've lived in Thailand for more than 14 years now and I have just learnt something new! Thank you and great video!
lovely! I remember having this at a place in N cali one time, looked just like this, and I was so impressed w it. now im gonna make it. thanks
Cuz my mom always had some roasted chilli flakes in it, that's the way I'm used to it.
Love the slight smokey flavor.
But YES, I can't live without any version of prik nam pla 🤤🤙🏾
when money was tight in bangkok, boiled egg on rice with this drizzled on top 😂
I eat this for breakfast with some spring onion from time to time
I still love eating eggs this way. Lol yummm
Just made it and it reminds me when I travel in Thailand! I got spicy fingers well worthed!
Thank you for sharing I love love love spicy food. Specially Thai food!
Thanks Pailin, love all your recipes. Loved your Instant Pot Massaman. Would love to see more. It’s great for working people who have less time. Thank you.
Hello Pailin, thank you for showing us such a wonderful and tasty sauce.
I was wondering if it’s possible to teach us the spicy sour seafood sauce on your next video? Thanks a lot!
This Thai sauce is so common that we actually have a name for it. Best condiment sauce in the world.
My Thai husband makes this and I love it. 😋 Especially with steamed green mussels and rice❣️ And everything else. Love it. 🥰 We use Tiparos fish sauce, but he doesn’t add sugar to the sauce when he makes ours. My husband can eat the smallest of chili’s like candy, lol. I have learned, but I really like your water trick. 🙏🏻💕
This is amazing! I love how you explain everything and give recommendations. 100% trying this. You got a new subscriber.
I love prik nam pla especially on stir-fried flat rice noodles. Btw Pailin, I just realised you have a new kitchen backsplash and I am digging it. The old backsplash has always triggered me (for cleaning purposes) XD.
I am Thai and YES! No one measured the ingredients. When I eat out in the restaurants this chilly-fish sauce will already there at the table. If you go the the different places, the taste will be different from each place. Kinda fun to try from place to place though lol.
The one I usually make at home is that I put chili powder instead of fresh chili. If you want to have more of I-san style you can put roasted rice powder in it as well. You can pour on top of the hot jasmine rice or use it for dipping with sticky rice would be nice as well.
My favorite Thai places have always had this on the table, I've always used it and always loved it, but I never knew what it was exactly or how to use it or make it. Thank you so much, I'm going to make my own next time I go to the store.
I just made this for the first time and I will be putting it on just about everything now 😂. Thank you! And I actually love recipes that are more just ratios!
Off to Thailand next week. Now I know what to ask for if I need to improve my restaurant meal. By the way, t love the "minion" look 😍
I like making a big fridge-stable batch using white vinegar instead of lime juice, then add a squeeze of lime to whatever I end up dishing out and using. Also I've been to plenty of Thai places that look at me funny for asking for prik nam pla or nam prik pao, and end up just bringing me a small bottle of fish sauce.
I can't stand fish sauce so I preserve my chilli in white vinegar.
@@maxineb9598 hi you can use soy sauce it's good too
Thank you def going to try it 😊
I fell in love with this sauce when i first visited bangkok and have been trying to replicate it for years! Thank you so much for sharing the recipe ❤😋