In Thailand, fish sauce is used as salt in Russian cuisine. It is one of the most popular and most often used ingredients in the local traditional cuisine. Without this sauce, you can’t do with cooking the famous Tom Yam and Tom Kha soups, seafood and green papaya salads, Pad Thai dishes and many others. Not repeatable, the very “Thai” taste and aroma, gives the dishes exactly fish sauce, in Thai we have a plate.

Nam Pla sauce is a salty, clear-brown liquid with a very specific fishy smell. After being added to the dish, the fish sauce perfectly emphasizes the taste and aroma of the rest of the ingredients of the dish, while the piquancy and specificity of the sauce itself become invisible.

Natural fish sauce is rich in calcium, phosphorus and iodine and does not contain dyes or artificial additives (monosodium glutamate).

Composition:

Anchovy extract 65%, salt 30.5%, sugar 4.5%.

This product does not contain preservatives and monosodium glutamate!

Mode of application:

Shake the bottle with the sauce thoroughly before use. Use fish sauce to your taste. Do not be afraid to experiment.

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