A pungent, salty liquid made from fresh anchovies that is essential in Thai cooking. "Nam pla" or a thin salty brown extraction of small fish such as anchovies. Vietnamese fish sauce is also known as "Nuoc mam"
| Identifier (URI) | Rank |
|---|---|
| dbkwik:resource/-uB3dToWPHMs-896Gh_gjQ== | 5.88129e-14 |
| dbr:Fish_sauce | 5.88129e-14 |
![[RDF Data]](/fct/images/sw-rdf-blue.png)
