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OfflinegeokillsA
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Prik Nam Pla - Thai Chili with Fish Sauce * 3
    #28012860 - 10/23/22 04:51 PM (1 year, 3 months ago)

Hands down one of my favorite condiments.  I love spicy food, and this flavor packed heat sensation gets thrown on pert near everything at my house!


     



Base ingredients:
  • Fish Sauce
  • Thai Chilis


   

         


It really can be that simple, and it is fantastic. :yesnod:

Freshly made, the salty 'n' savory fish sauce is imbued with a sexellently spicy tone of happiness that will light you up in the absolute best way possible. :rocket::rocket::rocket:

Looking to dress it up a bit?.. add some very thin small slices of meyer lemon with peel (or a simple squeeze of lime or lemon if you don't have lemons with pleasant piths/peels on hand) + some finely minced garlic at service.  I don't generally add these accoutrements when I first produce my batches, as the simple combination of fish sauce and chili tends have better long term stability in the fridge, whereas the citrus and garlic can break down and get a little funky (or just lose their fresh pop) if the mix sits too long.  These are phenomenal and very worthy additions for service though, if you're willing to do the extra legwork!

Throw this stuff on noodles, stir fries/fried rice, eggs, tacos, pizza, soups, curries, dumplings, sandwiches, the list goes on...  If you haven't had fish sauce and you think it sounds weird, I get that, but it truly is a wonderful thing and you deserve to try it.  Not all fish sauce is created equal.  There are handful of good ones, try to read the labels (if they're in a language you can understand) and avoid those that have too long of a list. The Red Boat variety pictured here is solid.

Random... one of the older brothers in a local Thai family that runs a restaurant nearby where we could BYOB and would get totally shitfaced on the regular about 10 years ago, would always refer to this condiment as "skittles". :tongue2:


 
  TASTE THE RAINBOW OF FIRE

          :spicy:


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OfflinegeokillsA
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Re: Prik Nam Pla - Thai Chili with Fish Sauce [Re: geokills] * 2
    #28018175 - 10/26/22 06:57 PM (1 year, 3 months ago)

Would've expected moar luff here... what's the deali, no one digs their tongue on fire? :toomuchacid:



         
          (Hatch chili's, not total fire, but can pack a good surprise)



Maybe y'all need to see how they work in practice... here's some FAT ASS WEENS to prove the point. :rocket:


   


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Re: Prik Nam Pla - Thai Chili with Fish Sauce [Re: GabbaDj]
    #28165493 - 01/31/23 07:06 AM (11 months, 21 days ago)

I haven't, although I have enjoyed it at Thai restaurants several times! :yesnod:


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Re: Prik Nam Pla - Thai Chili with Fish Sauce [Re: feevers]
    #28620609 - 01/14/24 07:39 AM (14 days, 5 hours ago)

Quote:

feevers said:
I do a similar thing but with rice vinegar, I forget the thai name. Just slice up some red and green thai chili's and drop them in a good rice vinegar.




Yeah, I can get down with that condiment as well, but it's a little more tangy and not as umami as the fish sauce version.  I definitely prefer the later, but will settle for the vinegar chilis if I have no alternative! :tongue2:

Adding coconut sugar is an interesting idea!  I do love balancing heat with some sweet... although often the Thai food, particularly the stir fried noodle dishes that use tamarind like Pad Thai, have enough sweetness on their own to balance the prik nam pla.


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