Editing Fish sauce (section)

==== Thailand ====
Fish sauce in [[Thailand]] is called ''nam pla'' ({{langx|th|น้ำปลา}}). In [[Isan language|Isan]], it is called ''nam pa''. Similar to the Laotian ''padaek'' is ''[[pla ra]]'' ({{langx|th|ปลาร้า}}), also used in [[Thai cuisine]]. In Thailand, fish sauce is used both in cooking and also served at the table as a condiment, for instance in noodle soups. Nearly every Thai meal is served with ''phrik nam pla'' as a condiment: a mixture of fish sauce, lime juice, and chopped [[bird's eye chili]]es. Sliced garlic is often added to this sauce.

Historically, there were two types of fish sauce made in Thailand: that made from freshwater fish, ''pla soi'', and that made from saltwater fish, ''pla kratak''. Either fish is fermented for at least eight months, three parts fish to two parts salt. The resulting mash is filtered. This yields the best fish sauce called the "base". The dregs are then mixed with water and salt and again fermented for three to four months. This yields a second-grade fish sauce, mostly used in cooking.<ref>{{Cite news |last=Sukphisit |first=Suthon |date=2018-11-25 |title=Fish Tails |work=Bangkok Post |url=https://www.bangkokpost.com/lifestyle/food-and-drinks/1581906/fish-tails |access-date=2018-11-25}}</ref>

In 2014, the [[US Food and Drug Administration]] (FDA) banned the import of Thai fish sauces due to a lack of information about tests for [[botulinum toxin]]. The toxin can cause death if more than 0.5 [[microgram]]s are consumed. The Thai Office of Food Safety and Quality then tested 48 brands of fish sauce to determine the content of botulinum toxin in the products. Of 48 brands tested, 28 were genuine fish sauces from 18 production sites in 12 provinces. Twenty samples from production sites in eight provinces were adulterated fish sauce. Tests showed that none were contaminated with botulinum toxin types A, B, E, and F and were free of ''[[Clostridium botulinum]]'' bacteria.<ref>{{Cite news |date=2017-02-06 |title=21 brands of Thai fish sauce free from botulinum toxin |work=Thai PBS |url=http://englishnews.thaipbs.or.th/21-brands-thai-fish-sauce-free-botulinum-toxin/ |access-date=2018-11-25 |archive-date=3 June 2019 |archive-url=https://web.archive.org/web/20190603235831/http://englishnews.thaipbs.or.th/21-brands-thai-fish-sauce-free-botulinum-toxin/ |url-status=dead }}</ref> In 2018, rumours again surfaced concerning banned Thai fish sauce.<ref>{{Cite news |date=2018-10-25 |title=FDA denies US ban on fish sauce from Thailand |work=The Nation |url=https://www.nationthailand.com/detail/national/30357106 |access-date=25 November 2018 |archive-date=16 June 2019 |archive-url=https://web.archive.org/web/20190616162805/http://www.nationmultimedia.com/detail/national/30357106 |url-status=live }}</ref>

<gallery>
File:Phrik nam pla.jpg|''[[Phrik nam pla]]'' ("fish sauce with chili") is served with some Thai meals
File:Thaifishsauce0609.jpg|Prepared fish sauces in Thailand
</gallery>