Maeboonlam Nam Plara Tumnua Fermented Fish

White Cap- Original Recipe

Red Cap- Ready-to-use Recipe

Yellow Cap-Stinky Fish Recipe

Tumnua Fermented Fish

Maeboonlam Fermented Fish Sauce For Papaya Salad / Nam Plara 400ml

Pla ra or Pla Rah is a traditional northeastern Thai and Lao seasoning produced by fermenting fish with rice bran or roasted rice powder and salt fermented in a closed container for at least 6 months.

- Made by pickling several varieties of fish in Thailand.

- EASY TO USE, CLEAN AND SAFETY. For Thai food such as green papaya salad or Som Tam.

- Product of Thailand

Pla ra or Pla Rah is a traditional northeastern Thai and Lao seasoning produced by fermenting fish with rice bran or roasted rice powder and salt fermented in a closed container for at least 6 months. Its flavors are salty and sour. There are two phases for making pla ra. The first phase is to ferment fish with salt until it is softer, and the next phase is to ferment it with roasted rice powder for its scent and flavor.

This is the E-Pim Pimrypie Plara Thai Fermented Fish Sauce you are looking for! It began as an internet sensation promoted by the famous Thai influencer Pimrypie. Now it is one of the most popular sauces in Thailand and essential for authentic Thai Papaya Salad. In fact, this is the second most popular fermented fish sauce by sales volume in Thailand. ...it's a good brand, but it's difficult to find outside of Thailand. Fermented fish sauce is popular among all Southeast Asian cultures including Lao, Vietnamese, Cambodian, Indonesian, Malaysian, Korean, Singaporean, Phillipino, and others. It can be used for much more than as dressing for Papaya Salad however. Use it in many dishes to add umami flavor to just about any recipe. Meats, Stir Fry, Stews, Soups, ...even meatloaf all benefit from the deep rich flavor enhancement of this essential kitchen ingredient. Give it a try and you'll see what I mean.