Showing 1 - 6 of 6
A culinary treasure
Life, Vanniya Sriangura, Published on 08/09/2023
» Nam pla, or fish sauce, is ubiquitous in Thai gastronomy.
Fish tails
B Magazine, Published on 25/11/2018
» The US Food and Drug Administration (FDA) has issued a warning to four Thai fish sauce brands to follow their manufacturing standards more strictly. Once the manufacturers comply, they will be able to export their nam pla to the US as usual.
The old and new from Bangkok Post's Thai food expert
Terry Fredrickson, Published on 27/01/2016
» Few people have the experience and expertise to write a Thai food column like veteran Bangkok Post writer Suthon Sukphisit. Here is an example.
The old and the new
B Magazine, Suthon Sukphisit, Published on 24/01/2016
» When you read old Thai cookbooks, you will find certain very specific descriptive words often appear with the instructions on how to prepare a dish. These can be very interesting, as they give an insight into how cooks of the past chose the ingredients and techniques that would ensure the dish would turn out at its best.
A very fishy tale
B Magazine, Suthon Sukphisit, Published on 16/03/2014
» There is probably no way to determine how much nam pla Thais consume in the course of a year, but we can probably assume that all Thais eat at least a teaspoonful per meal, and every day. It is an ingredient in almost every Thai dish.
A sea change
Life, Sirinya Wattanasukchai, Published on 18/02/2014
» ‘Okay, okay, just raise the pla too price to 150 baht per kilo. We’ll buy them!” one of the passengers shouted to the captain, a half-mocking plea for him to stop the boat as it ploughed through the 2m waves. The rest of the group, trying to balance themselves in the wobbling boat, grabbed anything stable enough to keep them safe, all the while laughing as a sign of agreement.