Prik Nam Pla
To make Nam Pla you need:
- 250ml Fish sauce
- 175ml Lemon juice (or 250 if you like sour like me)
- 3 Tbsp of sliced fresh chillies
- 8-10 Garlic cloves, minced
- 1 tsp Sugar
- 4 Spring onions, chopped
- 2 Tbsp Coriander, chopped
- 3 Tbsp Water
In a container/mason jar add the fish sauce, lemon juice, garlic, chillies, water and sugar. Taste and adjust according to taste. Add the vegetables, give a good stir and let it infuse overnight.
As the sauce will get hotter the longer it infuses, I would say use less chilli to begin with. It is always easy to add heat but you can't remove it, and if the chillies are strong, which you will smell the heat as you slice it, you can adjust accordingly.
Whilst this sauce is traditionally for seafood and omelettes, I find it goes really well with burritos, most rice dishes, salads (depending on the salad), and steak. You could even be bold and bring this to the 4th of July cookout! Whatever you decide to top with this, enjoy!