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. ❤

@azerial

10 ай бұрын

I have a lot of respect for my elders. Thank you for sharing. 🙏

@momo-nb7zq

10 ай бұрын

❤👁👁👀❤❤❤

@smileykitty1874

10 ай бұрын

I luv chili aha ha ha :)

@user-ph3sq4cv2d

10 ай бұрын

Me too

@kittymeow1841

10 ай бұрын

Thai foods are super delicious and rich with spices yummy ❤

I hope this channel never ends and keeps spreading happiness.❤😊 Whoever is reading this comment, I wish you success, health, love and happiness

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!❤

@Chichimomma

4 ай бұрын

Thank you!

@eugeniacoelho1826

3 ай бұрын

Great tip thank you 😊

@xTacoHead82

3 ай бұрын

You could go as far and soaking the shallots, garlic, and chilis for a few minutes

@inmyopinion6836

3 ай бұрын

0000ooooooH, thank you for that !!! I wanted to know this

@xTacoHead82

3 ай бұрын

soak in lime juice to kind of pickle them so when you bite into it you geta little burst of citrus.@@inmyopinion6836

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.

@glendaolsen9158

6 ай бұрын

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!!!

@wewenang5167

4 ай бұрын

hahaha its funny that Mexican cant handle it because its the birth place of chilies xD.@@glendaolsen9158

3:15 the actress we didn't ask for but the actress we need.😂😂

@CosmosPeony

10 ай бұрын

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. 😊

@thomasmckenney3518

8 ай бұрын

What’s the sauce called?

@mwan9194

8 ай бұрын

菲律賓生產好醋 勝過這一道

@wire3989

8 ай бұрын

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

@Miumiu0404

8 ай бұрын

Iba rin lasa ng patis sa Thailand. Mejo matamis yung patis nila. Sa'tin mas matapang at mas maalat.

@gabvsd5934

7 ай бұрын

​@@thomasmckenney3518we just typically just call it "Patis"

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.

Pai, your re-enactment of getting Thai chilis in your eyes was Oscar worthy. Looking forward to making this tonight!

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!

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 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!!!

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

@violetviolet888

8 күн бұрын

@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.

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.

@mon6745

10 ай бұрын

This is what I was thinking too 😊 it's sooo good

@neeshweesh

10 ай бұрын

Yup!! Also drizzled as a salad dressing, in baguettes and with summer rolls 🤭

@coachdms

10 ай бұрын

it is !!! Nuoc mam ot toi

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" 😀

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.

She never fails to make my mouth water, whatever it is she's cooking/concocting

That delicious condiment went on almost every single dish while living in Thailand. It is to die for.

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 😋

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!

@stsotika

10 ай бұрын

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

@phongstar751

9 ай бұрын

Yup, toasted rice powder is amazing to fish sauce dips. It adds another dimension to the sauce.

@thetwistinside2857

9 ай бұрын

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.

@RhodeTrip1234

8 ай бұрын

C❤der a der🍺☎️really sze ze

@ahhwe-any7434

5 ай бұрын

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

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!

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!

@bend.6091

9 ай бұрын

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.

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....

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!

@zeylahs

9 ай бұрын

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.

@TheSamiam253

8 ай бұрын

I make both versions depending on my mood lol. It’s like a staple in our house hold.

@iROChakri

4 ай бұрын

​@@zeylahsshut up lol

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 😆

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’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.

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! 😊

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!

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!

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.

This is my favorite sauce ever, I’m excited to try making this! I appreciate you sharing the exact ingredients and brands!

Simply fantastic! You are clear, concise and most of all you present with so much flair and fun! Thank you for sharing the recipe!

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.

"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 :)

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!!!

I discovered this decades ago and use it all the time on just about everything. My absolute favorite condiment.

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. 🙃

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. 😂

@brandon3872

10 ай бұрын

Haha me too, the spicier the better 😅

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.

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.

@claradontcara

10 ай бұрын

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.

@slippersmomma

10 ай бұрын

Easy to grow if you have a little sunny area.

@Wiley_Coyote

10 ай бұрын

@@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.

@claradontcara

10 ай бұрын

@@Wiley_Coyote YUP! next week I'm gonna give shallots a try.

@cchoi108

9 ай бұрын

Shallot butter is to die for

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 ❤

@w1s86

4 ай бұрын

IMHO ginger would overpower everything. We Thais use ginger in Chinese-inspired dishes. Adding it to anything else would ruin the flavor profile.

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!

American born with Greek roots, my half Czech half Thai friend gave me some of his Mom's and I've forever been hooked on prik nam plaa. Just made some today!

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!

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.

@charliechan8541

10 ай бұрын

Hello yuli. Kamu sekarang di Thailand ato Indo?

@Yuli-sy1uy

10 ай бұрын

@@charliechan8541 Neither. Lg di aussie. Why?

@bronzekimkai

9 ай бұрын

I’m from Germany and within my family we call it sambal kecap. Not with kecap manis but really soy sauce.

@charliechan8541

9 ай бұрын

@@Yuli-sy1uy tanya aja. Baru liat replynya pas ada yang comment. Liat pp nya lucu juga

@chanonwisanmongkol2254

9 ай бұрын

Thai people don't use soy sauce for dipping or extra sauce. It go well with Chinese food, Japanese food Etc.

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

I was looking for so long for this sauce since visiting thailand. Thanks for sharing this culinary wonder with the world.

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.

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.

@sonelovan4563

10 ай бұрын

I grew up using Tiparos. I've never even heard of those so-called premium brands! Lol

@kittenastrophy5951

8 ай бұрын

@@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.

Prik Nam Pla is one of my favorite condiments ever, and I love introducing it to friends that like some spice!

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 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!

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.

@peghioknasikchek2824

10 ай бұрын

Tq for the tips 🤗🌷

@abmong

10 ай бұрын

I want to try if on Fish n’ Chips

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!

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!

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🥰.

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!🙏

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!

I have been looking for this for so long! Thank you!

Never heard of this - but it sure made my mouth water! Brilliant video!

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!

I can drink this all day. An all time favorite, best dipping sauce for spring rolls ❤

Very well explained. Thanks for sharing recipe.

This is amazing! I love how you explain everything and give recommendations. 100% trying this. You got a new subscriber.

So simple, so good. Thank you. Please show us more sauces e.g. for Thai bbq

I love how every culture has a version of this🎉🎉 It's a thai salsa💜

Thanks, I've been focusing more on Thai cuisine as of late and this channel is a god send.

Wow, this was great and simple.thanks for posting

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.

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 looks and sounds amazing and like it would be perfect on many foods I eat! I can't wait to try it. Thank you. ❤

Have to try this, sounds delicious!

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.

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 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!

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!

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"!

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 🤤🤙🏾

Thank you so much for sharing this! Love it. My mom has her own version of soy sauce, chillies, chopped tomatoes, onions, squeeze of lime and tad bit sugar to balance it all. I have always been curious bout the Thai version and the magic is the fish sauce. 👍😁

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.

when money was tight in bangkok, boiled egg on rice with this drizzled on top 😂

@dlugopis95

9 ай бұрын

I eat this for breakfast with some spring onion from time to time

@johnnyQvlogs

8 ай бұрын

I still love eating eggs this way. Lol yummm

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.

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. 🙏🏻💕

Thank you so much for the sauce recipe and all infos & tips, that can make it easier to do ❤

This Thai sauce is so common that we actually have a name for it. Best condiment sauce in the world.

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.

@maxineb9598

10 ай бұрын

I can't stand fish sauce so I preserve my chilli in white vinegar.

@stsotika

10 ай бұрын

@@maxineb9598 hi you can use soy sauce it's good too

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

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!

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 😍

Whoa, prik nam pla on mashed potatoes?? Never would have thought of that combo. Definitely going to try that now! 🤠

@altbritannia

10 ай бұрын

Thank you for the recipe. Ill try it

I have this with almost every meal. Have done it since I was a kid. So good! I like to add fresh cilantro to mine along with everything you have there.

Have always loved this sauce! I like to add shallot and cilantro. Simple always perfect! 🥰

@zhoubaidinh403

10 ай бұрын

How bout some sugar?

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.

Great presentation and great guidelines. Straight up to the point without lousy music. Angelic voice❤

I love this!!!! I've been to Thailand many times and the food never fails to amaze me. During my recent visit last month, I tried this condiment with almost everything I had for my meals. I loved it all the way through. I just didn't know what it was called and how it was made. Now I know. Now I make it at home. :D Love this channel.

My life was never the same once i discovered Prik nam pla and Thai green seafood sauce. ❤😂

Nuoc mam cham?

@AdamHotThaiKitchen

8 ай бұрын

Do you mean this? hot-thai-kitchen.com/the-best-seafood-sauce/ Cheers!

@shouheiakagi2583

8 ай бұрын

@@AdamHotThaiKitchen ACTUALLY, that was my thought too, while I am NOT Vietnamese, I've made a similar type of condiment before! Chilis, fish sauce, lime juice, a little bit of sugar, minced garlic, and some garnish greens. Can used it as a dipping sauce for something that needs a bit of flavor (like hot pot appetizers.)

@AdamHotThaiKitchen

8 ай бұрын

@@shouheiakagi2583 Nice! :)

I adore prik nam pla and use it often. I'm using it in a lot of dishes where I would normally use sambal oelek since it's impossible to get right now. I'm a HUGE Crying Tiger fan and this flavor profile is one that I crave often. I like Red Boat, appreciate the tip to add a little sugar!

Your video is fun! Thanks for sharing!