Nam pla (fish sauce) question

Penelope_Penguin

In Saturday's Guardian magazine there were 3 recipes by Hugh F-W, for winter salads, which I'd like to make. Two of them call for nam pla. I've never seen this in the shops here, and have no idea what it tastes like.

Can anyone suggest what I can use instead, please I was wondering if Worcester sauce (made with anchovies) might do

TIA, Penny. x

Sian_the_Green

Hi Penelope,
It is sold with the chinese ingredients, near the soy sauce, in most supermarkets, just over a pound a bottle I think. I know we have some sharwood stuff in our house, bottle about 10cm high with a blue lid I think. I am sure you can miss it out but it is a great thing to have in the fridge to add a teaspoon to soups, salads, stirfrys etc... It adds a depth of flavour you would not have thought of given how hideous it smells! I made some tomato and chilli jam and it called for it to be added, said you could miss it out but it would affect the flavour

nodwah

To me nam pla is a lot a stronger than worcestershire sauce and a little goes a VERY long way!

MORPH3US

We buy fish sauce often from the supermarkets... have a look you'll find it.

hotcookie101

Fish sauce is readily available in most supermarkets I thought-usually can get Blue dragon stuff in tesco. It has a REALLY strong taste, and def not worcester sauce like (I love worcester sauce yum yum) but it is totally right in thai dishes.

I would have a look in the noodle section, fish sauce is usually beside the sweet chilli sauce and stuff.

LOL too slow again

Newbird

No Fish sauce is nothing at all like Worcester sauce!
Try an oriental/Asian supermarket if your local big Tesco etc doesn't have it.

Ask for Fish sauce, not Nam Pla in the supermarkets, most have a specialist food ingredient area.

A bottle will lastages, you only use a small amount. Nothing else really tastes like it or smells like it! Please note- the smell is not
appetising, but it doesn't bear any resemblance to the flavour it adds to your cooking.

An essential ingredient in Thai and chinese cookery.