Nam Pla is widely used in Thailand. Fish sauce is used by all of Southeast Asia, and each nationality insists that its version is the best.
This sauce is made by sprinkling salt on anchovies (anchovies) or prawns and leaving them in earthen barrels for 1-3 months. The liquid that is produced in this way is the fish sauce. It has a very intense smell and a salty taste. It is used to highlight and bring out other flavors, and is also a salt substitute in Thai cuisine.
Ingredients: anchovy extract, water, salt, sugar.
Packaging and capacity: 4.5L Pet container
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