Nam Pla is a traditional Thai fish sauce made from fermented fish, typically anchovies, and salt. It is a key ingredient in many Thai dishes, providing a salty and umami flavor that enhances the overall taste of the food. The fermentation process can take several months, resulting in a rich, aromatic sauce. In addition to its use in cooking, Nam Pla is often served as a condiment alongside meals. It can be mixed with lime juice, chili, and sugar to create a dipping sauce, adding depth and complexity to various dishes, including salads and grilled meats.