The Thai staple prik nam pla couldn’t be easier to make. As its name (prik = chilli, nam pla = fish sauce) it’s a two-ingredient recipe:
- Chop up some bird’s eye chillies
- Pop them in a small bowl and cover them in fish sauce
That’s really all there is to it but, for a slightly more refined version of this popular condiment, you can add a squeeze of lime juice, some sugar and finely sliced garlic.
