{"id":753,"date":"2013-07-11T04:36:38","date_gmt":"2013-07-11T04:36:38","guid":{"rendered":"http:\/\/aupaysdespiments.com\/?p=753"},"modified":"2025-03-27T06:04:54","modified_gmt":"2025-03-27T05:04:54","slug":"nahm-prik-condiment-thai","status":"publish","type":"post","link":"https:\/\/www.aupaysdespiments.com\/en\/nahm-prik-condiment-thai\/","title":{"rendered":"Prik nam pla, condiment tha\u00ef pour assaisonner le riz"},"content":{"rendered":"<p><strong>Prik nam pla<\/strong>, c&rsquo;est la petite sauce qu&rsquo;on trouve sur toutes les tables en Tha\u00eflande. Du bouiboui sur la route au restaurant grande classe, un point commun : prik nam pla\u00a0!<br>On peut comparer cela au sel et au poivre chez nous.<\/p>\n\n\n\n<p>\u00ab\u00a0<strong>prik nahm pla<\/strong>\u00a0\u00bb est \u00e0 base de sauce de poisson \u00ab\u00a0<strong>nahm pla<\/strong>\u00a0\u00bb et de piments \u00ab\u00a0<strong>prik<\/strong>\u00ab\u00a0.<br><\/p>\n\n\n\n<p>Il y a plusieurs mani\u00e8res de la pr\u00e9parer. La plus simple est faite avec seulement des piments oiseau coup\u00e9s finement et de la sauce de poisson. Pour quelque chose de plus sophistiqu\u00e9, on peut ajouter de fines lamelles d&rsquo;ail, un peu de jus de citron vert et m\u00eame un peu de sucre.<br>Pour ma part j&rsquo;aime bien la version sauce de poisson &#8211; ail &#8211; piment.<br>Quand je pr\u00e9pare du poisson <a title=\"Fish, a little, a lot, passionately?\" href=\"https:\/\/www.aupaysdespiments.com\/en\/poisson-un-peu-beaucoup-passionnement\/\">(lire ici)<\/a> ou des fruits de mer, j&rsquo;ajoute du jus de citron et du sucre.<\/p><div id=\"aupay-1839036538\" class=\"aupay-insert-post aupay-entity-placement\" style=\"margin-top: 6px;margin-bottom: 6px;\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-4895771430947602\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block; text-align:center;\" data-ad-client=\"ca-pub-4895771430947602\" \ndata-ad-slot=\"8266270428\" \ndata-ad-layout=\"in-article\"\ndata-ad-format=\"fluid\" data-full-width-responsive=\"true\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n\n\n\n<p>Voici les quantit\u00e9s :<\/p>\n\n\n\n<p>6 c.s de sauce de poisson<br>6 piments oiseau<\/p>\n\n\n\n<div id=\"aupay-1224497913\" class=\"aupay-last-paragraph-blog aupay-entity-placement\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-4895771430947602\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block; text-align:center;\" data-ad-client=\"ca-pub-4895771430947602\" \ndata-ad-slot=\"3844729553\" \ndata-ad-layout=\"in-article\"\ndata-ad-format=\"fluid\" data-full-width-responsive=\"true\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div><p>1 gousse d&rsquo;ail<\/p>\n\n\n\n<p>1 c.c de sucre<br>1 c.s de jus de citron vert<\/p>\n\n\n\n<figure class=\"wp-block-image alignnone\"><a href=\"http:\/\/aupaysdespiments.com\/wp-content\/uploads\/2013\/07\/fishsauce1.jpg\"><img decoding=\"async\" width=\"800\" height=\"600\" src=\"https:\/\/www.aupaysdespiments.com\/wp-content\/uploads\/2013\/07\/fishsauce1.jpg\" alt=\"Nahm prik\" class=\"wp-image-945\" srcset=\"https:\/\/www.aupaysdespiments.com\/wp-content\/uploads\/2013\/07\/fishsauce1.jpg 800w, https:\/\/www.aupaysdespiments.com\/wp-content\/uploads\/2013\/07\/fishsauce1-300x225.jpg 300w, https:\/\/www.aupaysdespiments.com\/wp-content\/uploads\/2013\/07\/fishsauce1-768x576.jpg 768w, https:\/\/www.aupaysdespiments.com\/wp-content\/uploads\/2013\/07\/fishsauce1-500x375.jpg 500w, https:\/\/www.aupaysdespiments.com\/wp-content\/uploads\/2013\/07\/fishsauce1-780x585.jpg 780w, https:\/\/www.aupaysdespiments.com\/wp-content\/uploads\/2013\/07\/fishsauce1-600x450.jpg 600w, https:\/\/www.aupaysdespiments.com\/wp-content\/uploads\/2013\/07\/fishsauce1-550x413.jpg 550w, https:\/\/www.aupaysdespiments.com\/wp-content\/uploads\/2013\/07\/fishsauce1-370x278.jpg 370w, https:\/\/www.aupaysdespiments.com\/wp-content\/uploads\/2013\/07\/fishsauce1-255x191.jpg 255w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/a><figcaption class=\"wp-element-caption\">Nahm prik<\/figcaption><\/figure>","protected":false},"excerpt":{"rendered":"<p>Prik nam pla, c&rsquo;est la petite sauce qu&rsquo;on trouve sur toutes les tables en Tha\u00eflande. Du bouiboui sur la route au restaurant grande classe, un point commun : prik nam pla\u00a0!On peut comparer cela au sel et au poivre chez nous. \u00ab\u00a0prik nahm pla\u00a0\u00bb est \u00e0 base de sauce de poisson \u00ab\u00a0nahm pla\u00a0\u00bb et de &#8230;<\/p>","protected":false},"author":1,"featured_media":944,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":1953,"footnotes":""},"categories":[41,1696,1134],"tags":[11,16,122,112,123,29],"class_list":["post-753","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cuisine-thaie","category-recettes-de-base","category-sauces-et-dips","tag-condiment","tag-fish-sauce","tag-nahm-prik","tag-piment","tag-sauce-de-poisson","tag-thai"],"yoast_head":"<!-- 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