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[mass noun] (in Thai cuisine) a thin, pungent sauce made from fermented fish.
- ‘In Vietnam, it is called nuoc nam, in Thailand, nam pla, and in the Philippines, patis.’
- ‘Pour in enough miso or stock to cover, shake in a good measure of tamari or soy sauce, a drop or two of nam pla and sherry, stir and cover.’
- ‘Add the sesame oil, nam pla, 1 beaten egg white (reserve yolk), sugar, and corn starch and blend.’
- ‘Sugar, Lime juice, freshly minced chillies and nam pla (a fermented fish sauce widely used in South East Asia) are the basic ingredients of the Nam prik.’
- ‘Stir in the coconut milk, lime zest or leaves, nam pla, peppercorns and half the herbs.’
Thai, from nam water and pla fish.
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