|Post Message on: 27/June/2008 ...
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"