Anchoiade
A Provencal dip of anchovies, garlic, capers and olive oil, pounded or blended to a creamy paste and served with raw vegetables, bread and eggs.
Modern method
Nam pla ra sauce with cane sugar
น้ำปลาร้า · nam pla ra · น้ำปลาร้าต้ม
Concentrated pla-ra liquid and pla-ra ton are combined with shrimp paste, sugar and seasonings, simmered for about 30 minutes, strained and cooled.
History
This creator batch is modern; the video does not establish the food's earliest history or origin.
Ingredients
Scaling: source batch only
Concentrated pla-ra liquidPurchased input.
2 kg
Pla-ra ton (ปลาร้าต่อน), made from small fishOne kg purchased input; the caption calls it pla-ra ton and says it is made from small freshwater fish. Its fermentation method is not shown.
1 kg
Shrimp pasteNet mass not stated.
1 small jar
Cane sugarSmall packet or about 200 g.
200 g
Pork-seasoning powder5-baht sachet; brand/net mass unstated.
1 sachet
MSGCreator amount.
30 mL2 tbsp as recorded
Pickled-garlic liquidNet amount unstated.
1 small sachet
Method
Risks and precautions · Elevated risk
Preserved-fish hazards
FDA CPG 540.650 addresses botulism hazards in uneviscerated fish products that are salt-cured, dried or smoked. The captions here describe other or unresolved preparations; whether the guidance applies to this batch has not been established. It is general context, not a batch hazard assessment, control or validation.
Hazard sourceCreator statements about flavour, aging time, lack of spoilage or storage life are not validated safety controls. No qualified process review or source-specific critical limits are established.
- Combine 2 kg concentrated pla-ra liquid, 1 kg pla-ra ton made from small fish, one small jar of shrimp paste, about 200 g cane sugar, one 5-baht sachet of pork-seasoning powder, two tablespoons of MSG and one small sachet of pickled-garlic liquid in a large pot. (source: https://www.youtube.com/watch?v=wufJIcrE9Nw&t=25s; captions 00:25–01:25)
- Simmer over medium heat for about 30 minutes, stirring repeatedly. The creator warns that foam can rise and spill if left unattended. (source: https://www.youtube.com/watch?v=wufJIcrE9Nw&t=125s; captions 02:05–03:50)
- Strain out the solids and keep the liquid sauce. (source: https://www.youtube.com/watch?v=wufJIcrE9Nw&t=231s; captions 03:51–04:10)
- Cool the sauce and transfer it to a container. The creator claims it keeps for a long time but gives no duration, storage temperature or validated shelf life. (source: https://www.youtube.com/watch?v=wufJIcrE9Nw&t=274s; captions 04:34–04:35)
Places
Unknown
Documented preparation · Place not establishedThai caption language does not establish filming location or food origin.
Related
Related in the family
Bagoong isda fish paste
Bagoong isda is a Philippine fish paste: whole small fish salted and left to ferment for a month or more in earthen jars. It is the fish counterpart of bagoong alamang.
Colatura di alici di Cetara
Colatura di alici is the amber liquid drained from salted anchovies matured in wooden containers in Cetara, on the Amalfi coast of Campania, and sold under a protected designation of origin.
Eoriguljeot (Eorigul-jeot)
A Korean salted-oyster jeotgal seasoned with chili, associated especially with Seosan and Ganwoldo. This page records its food culture, not a household preparation method.
Fish sauce
Fish sauce is a clear, salty seasoning made by maturing fish with salt and drawing off the liquid. The broad family includes distinct regional sauces rather than one interchangeable method.
Garum (garos, liquamen)
Garum, Greek garos and Latin liquamen, was the fish sauce of the ancient Mediterranean: fish and viscera salted and left in the sun, then drained off as a savoury liquid.
Guimaras guinamos
Guinamos is a shrimp paste made on Guimaras in the Philippines: small shrimp salted by hand, sun-dried and trodden by foot until it turns smooth.
Hentak
Manipuri fermented fish-and-aroid paste, formed into balls or kept in an earthen pot, used to season Manipuri dishes. Its method is documented in outline only.
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Sources
ครัวแม่โบ BowCookingIngredients · Method · Timing · Equipment · Source batch
วิธีต้มน้ำปลาร้า สูตรนัวเข้มข้น เก็บไว้ได้นาน สูตรนี้ขายดี ลูกค้าติดใจ/ Fermented fish sauceThe creator's source batch and ordered operations are preserved in the structured ingredients and steps. Quantities, measures, storage statements, and gaps remain attributed to that source.
Ingredient dose — Concentrated pla-ra liquid: https://www.youtube.com/watch?v=wufJIcrE9Nw&t=25s
Ingredient dose — Pla-ra ton (ปลาร้าต่อน), made from small fish: https://www.youtube.com/watch?v=wufJIcrE9Nw&t=39s
Ingredient dose — Shrimp paste: https://www.youtube.com/watch?v=wufJIcrE9Nw&t=56s
Ingredient dose — Cane sugar: https://www.youtube.com/watch?v=wufJIcrE9Nw&t=61s
Ingredient dose — Pork-seasoning powder: https://www.youtube.com/watch?v=wufJIcrE9Nw&t=68s
Ingredient dose — MSG: https://www.youtube.com/watch?v=wufJIcrE9Nw&t=76s
Ingredient dose — Pickled-garlic liquid: https://www.youtube.com/watch?v=wufJIcrE9Nw&t=82s
Junichiro Marui et al., Bioscience of Microbiota, Food and Health, 2015Identity · Regional context · Use · General process context
Culture-independent bacterial community analysis of the salty-fermented fish paste products of Thailand and LaosThe study describes pla-ra or pa-daek as salty-fermented fish paste used as a multipurpose seasoning in Thailand and Laos and samples products from central, northern and northeastern Thailand and Vientiane, Laos. It does not establish origin or validate this batch.
U.S. Food and Drug AdministrationGeneral hazard context
CPG Sec. 540.650: Uneviscerated Fish Products that are Salt-cured, Dried, or Smoked (Revised)FDA guidance is scoped to uneviscerated fish products that are salt-cured, dried or smoked. This scope does not establish applicability to the described fermented fish batches or cooked sauce batches and does not validate them or set their controls.