Dish

Nam pla wan

Sweet and sour fish sauce

Nam pla wan is a popular Thai dipping sauce that is made with fish sauce, palm sugar, and lime juice. The sauce is sweet, sour, and salty all at once, and is perfect for dipping fresh vegetables or grilled meats. The dish is typically served as an appetizer or snack in Thailand.

Asian cuisine› Southeast Asian cuisine› Thai cuisine

Dip

Origins and history

Nam pla wan is believed to have originated in central Thailand, where fish sauce and palm sugar are commonly used in cooking. The dish has been enjoyed for centuries and is now a popular dish throughout the country.

Dietary considerations

Gluten-free, Dairy-free

Variations

There are many variations of Nam pla wan, some of which use tamarind paste or chili peppers to add extra flavor and heat. Some recipes also call for the addition of garlic or ginger. Vegetarian versions of the dish can also be made by omitting the fish sauce and using soy sauce instead.

Presentation and garnishing

Nam pla wan is typically served in a small bowl with a variety of fresh vegetables and grilled meats for dipping. The sauce can be garnished with fresh herbs like cilantro or mint.