There's nam prik pao, a sweet-salty-spicy-sour Thai chili condiment that maximizes the flavor of practically anything it touches, and prik nam pla, a fish sauce-focused sauce that's packed with umami ...

Nam pla is a Thai fish sauce made from anchovies ... is written as “rice powder” in Chinese characters. According to the association of companies that produce or import the noodles in Japan ...

Add the lemongrass, lime leaves, nam pla ... sauce needs to be bubbling gently but constantly to cook the vegetables. When the aubergines are tender, taste the curry sauce and add more Thai fish ...

Store in an airtight container. Put the sugar into a bowl and add the fish sauce and lime juice. Stir to dissolve the sugar, then mix in the rice powder and chilli flakes. Halve the shallots.

Tod mun pla, or fried fish ... a line of eager customers. Thai fish cakes are different from the tender, lightly seasoned version you get outside Asia. In many Asian cuisines a “bouncy ...

There are more than a dozen varieties of fish sauce out there, Thai and Vietnamese being among the most popular. What's the difference between both types?