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(in Thai cuisine) a thin, pungent sauce made from fermented fish.‘In Vietnam, it is called nuoc nam, in Thailand, nam pla, and in the Philippines, patis.’
- ‘Stir in the coconut milk, lime zest or leaves, nam pla, peppercorns and half the herbs.’
- ‘Pour in enough miso or stock to cover, shake in a good measure of tamari or soy sauce, a drop or two of nam pla and sherry, stir and cover.’
- ‘Add the sesame oil, nam pla, 1 beaten egg white (reserve yolk), sugar, and corn starch and blend.’
- ‘Sugar, Lime juice, freshly minced chillies and nam pla (a fermented fish sauce widely used in South East Asia) are the basic ingredients of the Nam prik.’
Thai, from nam ‘water’ and pla ‘fish’.
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