How is Fish Sauce used in Thai cooking?

Fish sauce - nam plaa - is the salty, savoury backbone of Thai cooking, the bottle that's never far from the stove. It's the amber liquid drawn off fish fermented in sea salt, and it carries a deep, funky umami that salt alone can't reach. A small splash seasons almost anything - soups, stir-fries, dressings, dips - so it's used a little at a time and tasted as you go. That fermented twang is a big part of what makes Thai food taste the way it does.

Can I cook with Fish Sauce in a Chiang Mai cooking class?

Yes - we use Fish Sauce in our hands-on classes. Explore them on our Cooking Classes page.

Fish Sauce - Thai Pantry Essentials | Thai Akha Kitchen

Fish sauce - nam plaa - is the salty, savoury backbone of Thai cooking, the bottle that's never far from the stove. It's the amber liquid drawn off fish…

Fish Sauce - Thai Pantry Essentials | Thai Akha Kitchen Fish sauce - nam plaa - is the salty, savoury backbone of Thai cooking, the bottle that's never far from the stove. It's the amber liquid drawn off fish…