Thai Sauces
Dark sweet sauce (sauce dum)
This sauce is thick and black, with a powerful of aroma, but a surprisingly sweet taste. It can be used in a soup to make it dark color or can be a dipping sauce.
Light Soy Sauce
It is the initial extraction, like the first pressing of virgin olive oil. It has the most delicate flavor and is light brown in color. This light soy sauce can be replace fish sauce which is perfectly for vegetarian.
Nam Pla (Fish Sauce)
Fish sauce is the most popular essential seasoning sauce for Thai cooking, the sauce is more often made using salted, fermented fish.
Oyster Sauce
Oyster sauce is one of the main ingredients for Thai food. This thick, brown, soy-based sauce is flavored with oyster juice, salt and caramel, and is thickened with cornstarch. It is thicker than soy sauce and fish sauce, but lighter in color.
Sweet chili sauce (sauce prik)
Thai sweet chili sauce is hot and sweet, it has a ginger flavor and vinegar. It is also thick.
Thai Chili Sauce (Sauce Prik)
It has a spicy taste, it could be a dipping sauce or added into a fried rice or stir fried food.
White vinegar (nam som)
Also known as distilled vinegar, It is one of the main ingredient in Thai cooking. It can be made the chili pickled or use directly into the food.
Yellow Bean Sauce
Also known as brown bean sauce or ground bean sauce. These fermented soybeans have been mixed with salt, wheat flour and sugar to make a paste. Usually Thai people use yellow bean sauce in a stir fried vegetable.
