Fish Sauce With Thai Hot Chilies - How To Make Prik Nam Blah

• Home
• Recipes
  • Rice Dishes
  • Noodle Dishes
  • Curry Dishes
  • Stir Fried Dishes
  • Thai Steet Foods
  • Chicken Recipes
  • Fish & Seafood Recipes
  • Pork Recipes
  • Beef Recipes
  • Vegetarian Recipes
  • Appetizers
  • Main Dishes
  • Side Dishes
  • One Dish Meals
  • Salads
  • Soups
  • Snacks
  • Desserts and Candies
  • Drinks
  • Sauces and Condiments
  • Recipe Components
  • Browse all
• Ingredients
  • Vegetables
  • Herbs and Spices (Fresh)
  • Herbs and Spices (Dry)
  • Roots and Rhizomes
  • Meat and Poultry
  • Fish and Seafood
  • Mushrooms and Fungi
  • Flowers and Tree Leaves
  • Fruits and Nuts
  • Staple Foods
  • Chili Pastes and Curries
  • Sauces and Condiments
  • Insects
  • Browse all
• Videos
• About Us
  • Our Restaurant
  • Recipes by E-mail
  • Contact Us
  • Terms of Use
  • Privacy Policy

Authentic Thai Recipe forFish Sauce with Hot Chilies Authentic Thai Recipe forFish Sauce with Hot Chilies

พริกน้ำปลา (Prik nam blah)

Currently rated: Rated 4.5 Stars from 4407 reader reviews

First published on January 21, 2015Recipe by W. Tipsuwan

Yield: 1/2 cup

Prep time: 2 Minutes

Ready in: 2 Minutes

Ingredient List:

• 1/4 cup Fish Sauce
• 5 - 6 Thai Hot Chilies

Print this recipe >

About my Prik nam blah:

About my Prik nam blah:

Prik nam blah (พริกน้ำปลา) is about as ordinary on a Thailand dining tables as is a bottle of ketchup or mustard at any good hot dog stand. Fortunately it's quite a bit easier to make than those western condiments. Just a little high-quality fish sauce and some of the good, very hot, Thai chilies that we call Prik Kee Nu. There are actually 2 types of chili that we use. The smaller variety called Prik Kee Nu Suan are so spicy that even most Thais don't eat them. Here we use the longer ones. But they are far from mild.

Step by Step Directions:

Step by Step Directions:

How to Make Prik nam blah

How to Make Prik nam blah

Step 1

Select a good, high quality fish sauce, from Thailand, for making Prik Nam Blah. I like to use chilies from green to red in color so it looks pretty, but it is more common to see this with the unripened green ones. The red ones are perceived to be hotter, but in fact they are all very hot anyway, so why not make it look nice.

Step 1

Put the fish sauce in a glass container with a lid. Cut the chilies straight across in 1/8 - 1/4 inch slices. Add them to the fish sauce and stir. Let sit for about an hour so the 2 flavors can mix a little.

Step 1

Serve at room temperature, but if you are using it often and want to keep some on hand, it will keep in your refrigerator for several days. I like to use a jar with a tight fitting lid.

Please rate this recipe by giving it from 1 to 5 Stars:

Subscribe, Follow, or Share:

Access 100 Free Thai Cooking Lessons:

Browse More Recipes by Category:

• Chicken Recipes
• Fish & Seafood Recipes
• Pork Recipes
• Beef Recipes
• Vegetarian Recipes
• Appetizers
• Main Dishes
• Side Dishes
• One Dish Meals
• Salads
• Soups
• Snacks
• Desserts and Candies
• Drinks
• Sauces and Condiments
• Recipe Components