The Amazing Of Flavors: Categorizing Thai Fish Sauce With Chili

Abstract

This academic article aims to study and categorize fish sauce-based dipping condiments using descriptive and analytical methods. The primary approach utilizes a historical analysis, revealing that fish sauce-based condiments were divided into two categories: 1) salty fish sauce and 2) sweet fish sauce condiments. Salty fish sauce condiments include fish sauce and sugar (either palm sugar or granulated sugar). These condiments are named based on the additional ingredients, such as "Nam Pla Prik" (fish sauce with chili), "Nam Pla Mango" (fish sauce with mango), "Nam Pla Hed Khon" (fish sauce with mushrooms), and "Nam Pla Pu Sema Kem" (fish sauce with salted crab). These were further divided into three subcategories: 1) fish sauce with sour fruits (e.g., salacca, mango, or madan), 2) fish sauce with hed khon mushrooms, and 3) fish sauce with added proteins, such as giant water bugs, salted crabs, or grilled shrimp. Sweet fish sauce condiments include fish sauce and palm sugar; simmer until slightly thickened. Some recipes may consist of tamarind, commonly called "Nam Pla Wan" (sweet fish sauce). These are divided into four subcategories: 1) sweet fish sauce with sour fruits (for dipping), 2) sweet fish sauce with sour fruits in a mixed style, 3) sweet fish sauce with Miang (a type of savory leaf-wrapped bite), and 4) sweet fish sauce with bitter or astringent vegetables.