Goong Chae Nam Pla

Spice Level

Description

Goong Chae Nam Pla is the Thai-style ceviche, a refined preparation of large raw shrimp of the freshest quality. The shrimp are peeled, deveined and cut in half lengthwise, then marinated in a sauce based on nam pla (fermented fish sauce), which slightly "cooks" the shrimp through its acidity. The dish is enhanced with finely sliced fresh bird's eye chilies, chopped garlic, shallots and shredded kaffir lime leaves. It is traditionally served with slices of bitter melon (mara) and other crunchy vegetables like cucumber and cabbage. This preparation highlights the natural sweetness of the shrimp while offering a perfect balance between salty, sour and spicy. It is a refreshing dish, particularly enjoyed during hot summer days.

History & Origin

Goong Chae Nam Pla is a dish that reflects Thailand's long tradition of consuming raw seafood. In the coastal regions of the Gulf of Thailand, fishermen would eat freshly caught shrimp directly on the boat, simply seasoned with fish sauce and lime. This practice has been refined over centuries to become an elegant dish served in restaurants. The quality of the shrimp is paramount: only the freshest shrimp, often still alive at the time of preparation, are used. This dish has become a symbol of upscale Thai cuisine.

Main Ingredients

• Garlic
• Shrimp
• Melon amer
• Chilies
• Fish sauce