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Nam pla

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This is a thin brown fish sauce that' s fundamental to Thai food. It' s made by fermenting small whole fish (usually anchovies) in brine and drawing off the liquid, which is then bottled. It smells quite fishy and tastes very salty so use it sparingly as a flavouring and as a condiment (although cooking greatly reduces its fishiness and simply adds a richness and depth of flavour to dishes).It' s a staple in Asian cooking with slightly differing versions in each country. Nam pla is widely available in Asian markets and supermarkets but if you can' t find it, substitute a light soy sauce.Pad ThaiPan-fried fish with green salad and sweet and sour dressing

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