Fish sauce fish sauce as a base. The Indonesian semi-solid fish paste or fermented krill "terasi", the Cambodian "prahok" and the Malay fermented krill brick "belacan" or budu from liquid anchovies are other popular variations of fish sauces. In Lao/Isan, it is called "nam pa". A chunkier, more aromatic version known as "padaek" is also used. The similar Philippine version common to Indochina is called "patis". "Patis", a by-product of "bagoong", is nearly always cooked prior to consumption, even when used as an accent to salads or other raw dishes. Patis is also used as an ingredient in cooked dishes, including a
Fish sauce at the table as a condiment, for instance in noodle soups. Nearly every Thai meal is served with "phrik nam pla" as a condiment: a mixture of fish sauce, lime juice, and chopped bird's eye chilies. Sliced garlic and lemon juice are often added to this sauce. Historically, there were two types of fish sauce made in Thailand: that made with a fresh-water fish, "pla soi", and sauce made from a salt-water fish, "pla kratak". Either fish is fermented for at least eight months, three parts fish to two parts salt. The resulting mash is filtered. This yields the best