Thai fish sauce, or nam pla, is a salty, watery, fermented sauce with a very pungent odor. It is used extensively in Southeast Asian cooking. You may be familiar with its flavor, as it’s the key ingredient in the sauce accompanying deep-fried spring rolls served in Thai and Vietnamese restaurants.
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*To substitute for fish sauce, use 3 tablespoons reduced sodium soy sauce and 1 tablespoon dry sherry.
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