Nam Pla Prik

Origin: Thailand. A simple table condiment of fish sauce with sliced fresh Thai chilies steeped in it, sometimes with a splash of lime juice, used to add both saltiness and heat at the table.

Flavor Profile: Salty and hot, straightforward and sharp, meant to be added to taste rather than cooked into a dish.

Culinary Uses: Table condiment added to fried rice, noodle dishes, and soups at the diner’s discretion for extra heat and salt.

Regional Variations: Some versions add garlic or a touch of sugar; the chili-to-fish-sauce ratio is adjusted freely by the person making it.

Storage: Keeps for weeks at room temperature or refrigerated given the fish sauce’s high salt content acting as a preservative.