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00This recipe and others can be found in the following article:
Story and Photos by Austin Bush This is the most basic form of the family of spicy relishes known as nam phrik in Thailand. Nam plaa phrik is spooned over one's rice to spice up bland food, much the way salt is used in the west. Making Thailand's "Chile Water"
Ingredients
3 tablespoons Thai fish sauce (nam plaa)
3 or more phrik khii nuu (very small Thai chiles), sliced into rings as thin as possible
1 clove garlic, sliced
Juice of 1/2 lime
Instructions
Put the fish sauce in a shallow dish, add chiles, garlic, and squeeze lime juice to taste.
| Servings |
| 1/3 cup |
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This recipe and others can be found in the following article: Story and Photos by Austin Bush This is the most basic form of the family of spicy relishes known as nam phrik in Thailand. Nam plaa phrik is spooned over one's rice to spice up bland food, much the way salt is used in the west. Ingredients3 tablespoons Thai fish sauce (nam plaa) 3 or more phrik khii nuu (very small Thai chiles), sliced into rings as thin as possible 1 clove garlic, sliced Juice of 1/2 lime InstructionsPut the fish sauce in a shallow dish, add chiles, garlic, and squeeze lime juice to taste.
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