Nam pla is a Thai sauce made from fermented fish, usually anchovies or other small fish. The fish is mixed with salt and fermented in large barrels for several months. The fermentation process breaks down the fish, creating a liquid rich in umami flavor and salty taste. The liquid is then strained and bottled to be used in many Thai dishes as a condiment. Nam pla is an essential ingredient in Thai cuisine and adds a unique and delicious flavor to dishes like pad Thai, green curry, and tom yum soup, for making sauces like Thai seafood sauce, Nam Jim Jaeow, and so much more.