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Fermented Fish Sauce
A rather foul smelling fish sauce that originates for the northern part of Thailand. It is made by salting fresh water fish and then drying it in the sun. It is then fermented with boiled or roasted rice for at least 8 months, and mixed with various aromatic ingredients to balance the flavour. It is a lot more pungent than its sister nam pla. Also known as: nahm pla raa