Thai Fish Sauce (Nam Pla): Choosing and Using the Best

Thai fish sauce (nam pla) is made from fermented anchovies and salt. Like Vietnamese nước mắm, quality varies. Premium grades are clearer, less salty, and more complex—ideal for dressings and dipping. Standard grades work well for cooking and marinades.

Look for bottles that list only fish and salt (and sometimes sugar). The first press is prized; "golden label" or similar often indicates higher grade. Store in a cool, dark place; refrigerate after opening to keep flavour fresh.

Use nam pla in som tam, in stir-fries, and as a base for dipping sauces with lime, garlic, and chilli. A little goes far—taste as you go.