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Sep 9, 2007 06:35 PM

Nam pla or substitute?

Has anyone seen a kosher nam pla? Or can they suggest what I can use when the recipe calls for it?

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  1. stocked a batch, but they are apparently out right now: Before I had it, I used soy sauce, which doesn't have anything like the same funky flavor, but which at least replaced the saltiness and some of the added depth.

    1. BS"D

      We use Bragg Liquid Aminos (KSA). It has a very similar character, and furnishes umame character just like fish sauce, but of course, it's vegetarian.

      1. I understand that there is only one brand that carries a heksher. It is, I believe, an Israeli heksher, but try as I might I could not find it in Israel this summer. Plenty of kosher Thai ingredients, though.

        1. BS"D

          I wrote above about using Bragg Liquid Aminos as a substitute. It's worth noting here that Nam Pla is fish sauce, made from fermented fish, and therefore there are kashrus concerns in using it with meat and poultry. Therefore, the Bragg Liquid Aminos, which contains no fish, is probably the only choice for making nonvegetarian Thai and Vietnamese dishes.

          1 Reply
          1. re: ganeden

            Thanks - they sell Braggs at WholeFoods. I'll pick up a bottle.