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Fish sauce, Nam Pla, is a clear, brown liquid derived from a brew of fish or shrimp mixed with salt. It is sold in bottles and plastic jugs as well as’ in earthenware jars. High quality fish sauce has a fine aroma and taste. Fish sauce is placed on the table as a condiment at nearly every meal, either as is or mixed with sliced chillies and perhaps lime juice.
Chili fish sauce, Nam Pla Phrik Ma-Nao, is made by mixing 2 tablespoonfuls of fish sauce, 2 teaspoonsful of lime juice, and I teaspoonsful of chillies. It is used as a sauce to accompany fried foods or as a condiment with rice.
Oyster sauce, Nam Man Hoi, is a sweetened soy sauce to which oyster extract is added.
Soybean paste, Tao Jiao Nam, is a preparation made with fermented soybeans and flour.
Light soy sauce, Si-iu Khao, is a clear brown liquid used in much the same way that fish sauce is.
Dark soy sauce, si-iu dam, is Opaque, black, viscous, and sweet. It is mixture of soy sauce and molasses.
Roasted chilli sauce, Nam Phrik Phao, is a mixture of chillies, shallots, garlic, dried shrimp, and palm sugar which is stir fried until fragrant. It can be bought in markets and supermarkets or can be made at home. It can be spread on bread, mixed with rice.
Tamarind juice, Nam Som Ma-kham, is obtained by mixing some of the ripe fruit with water and squeezing out the juice.
Curry powder, Phong Ka-ri, is a prepared mixture of spices such as turmeric, coriander seed, ginger, cloves, cinnamon, mustard, cardamom, cumin, chili, and salt. Each brand has its own character depending on the ingredients used.