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I live in Australia. A lot of your recipes call for "Seasoning Sauce" which I have not been able to identify here. On the other hand, I have not yet found any of your recipes which calls for "Fish Sauce" (which is what we call nam plaa). This surprises me because nam plaa is such a common ingredient in Thai cooking. Could it be that "Seasoning Sauce" is another name for nam plaa?
This is a bit like phak chee being called "cilantro" in america and "corriander" in most other countries?
Please see the following link for the difference of each sauce:
Yes, you're right about fish sauce. It's a common ingredient in Thai cooking. But I personally don't like the smell of "Fish Sauce" so I usually use "Thin Soy Sauce" instead of it. Anyway in my recipe, I always put "fish sauce" in parentheses behind "thin soy sauce" like this one:
However, "seasoning sauce" is not the other name of "nam plaa". It's totally different. Seasoning sauce is made from soy bean but fish sauce is made from fish.
For "Phak chee", you understand correctly. Cilantro and corriander = "Phak chee"
sorry, wrong place for my request ]