Sqwertz wrote:
> Naam pla is available at most every competent grocery store in the
> U.S. It's also knows a Nuoc Mam, AKA - Fish Sauce. Thai Kitchen
> sells a version of it in a small bottle in even the most redneck of
> stores.

I have a bottle of that. Don't know if it's considered a good
brand but probably good enough.

Brand is Dynasty. It is made in and imported from Thailand. 6.7oz
bottle.

Not sure what to do with it but I add a bit to any stir-fry sauce
I make. I love asian food but I do admit that I'm very
"challenged" in that cuisine.

Made fried rice last week with some leftover rice. Added minced
carrots, onion and garlic. This time I just put that into a bowl
with lid and microwaved it until the carrots bits were cooked,
rather than frying.

Mixed up a sauce using soy sauce, Nuoc Mam and a tiny bit of
sesame oil. Mixed that in and my portions were off. Super salty
even for me. Then I remembered that many asian sauces include
some sugar and I had forgotten that.

So I mixed in a bit of sugar and that made the taste so much
better. At least it was good enough to finish eating rather than
toss it.

Anyone here have any good mix ideas for a sauce for either fried
rice or any stir fry?
I DO know to add some cornstarch to thicken a stir fry.

As I said, I'm asian cuisine challenged but would like to learn
better.