Pronunciation: [nahm PLAH]
Popular in Thailand, nam pla is a salty, fermented fish sauce with an extremely pungent odor. It's used as a condiment, sauce and seasoning ingredient. Nam pla is popular throughout Southeast Asia and is known as nuoc nam in Vietnam and as shottsuru in Japan. Ancient Romans used a nam pla counterpart called garum.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.