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Sauces and condiments from Laos
Nam pa is the Lao word for fish sauce. The home-made Lao fish liquid comes from padaek, a paste of freshwater fish fermented with salt and rice bran for months; the liquid used on its own is called nam padaek. No study of Lao nam pa itself was found, so the process numbers here come from padaek studies.
| Freshwater fish from rivers and paddy ponds | Indigenous fish from rivers and paddy ponds, washed well[marui2020] |
| Salt18 % starting salinity in a padaek trial | No histamine was detected over 6 months at this starting salinity in a Lao padaek trial; homemade padaek in one village measured 4.4–25 % salt[marui2021][marui2020] |
| Rice bran | [marui2020] |
| Starter | spontaneous |
Total time across the recorded steps: 2 months – 12 months
What changes: Freshwater fish from rivers and paddy ponds are washed well
Marui et al. say the fish are well washed before they are mixed with salt and rice bran; they come from rivers and paddy ponds. Output: well-washed freshwater fish.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Nam pa is the Lao word for fish sauce. The home-made Lao fish liquid comes from padaek, a paste of freshwater fish fermented with salt and rice bran for months; the liquid used on its own is called nam padaek. No study of Lao nam pa itself was found, so the process numbers here come from padaek studies. Made in 4 steps over 2 months – 12 months. The longest step, ferment for months, takes 2–12 months (Marui J 2021) and runs at 30 °C (Marui J 2021). Salt is 18 % (Marui J 2021). Tetragenococcus halophilus and T. muriaticus and Lactobacilli do most of the fermenting.
| Main step | 2–12 monthsReported[marui2021][marui2020] | Ferment for months |
|---|---|---|
| Temperature | 30 °CReported[marui2021] | Ferment for months |
| Salt | 18 %Reported[marui2021] | Mix the fish with salt and rice bran |
The Lao fish liquid from padaek is made from freshwater fish with rice bran, while Thai nam pla and Vietnamese nước mắm are made from sea anchovies and salt alone.
In a Lao study, padaek started at 6.5 % or 10 % salt built up histamine within 2 weeks at 30 °C and passed 1000 ppm within 6 months, while 18 % salt gave none. Codex caps fish sauce at 40 mg histamine per 100 g, so enough salt at the start is the main control.
Hazards the sources name: Histamine, formed by microorganisms with histidine decarboxylase activity (the study measured histamine, not the organisms; it passed 1000 ppm within 6 months in padaek started at 6.5 % and 10 % salt).
Every number is labelled with how it is known. How this atlas is made
Marui et al. report that making and eating padaek at home continues in rural Laos; commercial products are also sold. In their interview survey of 137 households in a village in Feuang District, Vientiane Province (August to October 2016), more than 70 % of households used padaek and 30 % used it every day.
