Beyond fish sauce — the fermented ingredients that give Thai food its distinctive depth.
A pungent northeastern Thai staple — whole fish fermented with rice bran and salt for months; the flavour is intense and divisive; essential to authentic Isaan cooking.
Fermented fish with garlic and rice, milder and more sour than pla ra — often grilled or fried after fermentation; a popular Isaan side dish.
Nam pla (standard fish sauce) is lighter and more universal; nam pla ra is thicker, funkier, and specific to northeastern cooking — don't confuse the two when cooking.
Fermented Chinese mustard greens — sour and salty, served alongside rich dishes like kao ka moo to cut through fat.
A northern Thai tradition, less common in Bangkok — fermented tea leaves eaten as a wrap or snack; occasionally found at northern Thai speciality restaurants.
