Friday, June 15, 2012

Fish sauce with bird’s eye chili (Nam Pla Prig)

If you have a chance travel to Thailand and visit Thai restaurant or any a la carte food shop, you should see a little cup or a little glass bow filled with brown liquid and chopped chili on the table. It is one of the most common sauces in Thai food. We call it “Narmpla-prig” or “Prig-narmpla” and use it to flavor any a la carte dish. It is too easy that I hesitate to put it on the blog, but since it is so common in Thai meal I’ll tell you this Thai sauce recipe and how to prepare it (I dare not say “cook”). 
Nampla Prig, Thai sauce recipe
Fish sauce with bird's eye chili
2-3 tbs. Fish sauce                              
4-5 Bird’s eye chili (the amount of chili vary with how spicy the sauce you prefer)      
A little bit of sugar (additional ingredient)

Just chop the chili and mix in fish sauce (and sugar if you prefer). That’s it! Well, too easy right? So I tell you some additional choices. Some Thais add a little bit of lime juice in the sauce. Some may add chopped shallots and/or chopped garlic. You can also make fish sauce with Thai paprika and crushed dried shrimp. Also, some Thais put unripe fruit like mango or ripped fruit that have sour taste. 

There're a lot of fish sauce selling in, but in Thailand the most famous brand are Tiparos and Squid. You can buy them from via the links below.

There will be more Thai sauce recipes to come!



  1. nice posting. thanks for sharing

    1. I'm really glad you found it useful. :) If you need any specific Thai recipe, please feel free to ask.

  2. sounds very delicious,I'll try it with my chilies this year.
    (german: kling sehrlcker, werde ichdieses Jahr mit meinen Chilies ausprobieren)

  3. Sorry Michael I haven't seen your comment. Thanks! Hope you enjoy your meals. :)