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Sauces and condiments from Laos
Nam pa is the Lao word for fish sauce. In Lao households the liquid is drawn from padaek, a paste of freshwater fish fermented with salt and rice bran for months; used alone it is called nam padaek. The process numbers here come from padaek studies. Made in 3 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 °CMeasured[marui2021] | Ferment for months |
| Salt | 18 %Measured[marui2021] | Mix the fish with salt and rice bran |
| Freshwater fish from rivers and paddy ponds · Washed well; pa keo (a small clupeid) in one study[marui2020] | |
| 18 % starting salinity | Salt · The level a Lao padaek trial found kept histamine from forming; homemade padaek ranged 4.4–25 %[marui2021][marui2020] |
| Rice bran or roasted rice powder[marui2020] | |
| Starter | spontaneous |
Total time across the recorded steps: 2 months – 12 months
What changes: Washed freshwater fish are mixed with salt and rice bran
Output: salted fish mash (padaek).
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
Lao nam pa 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-forming bacteria (histamine 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
Making and eating padaek at home continues in rural Laos, where 30 % of households in one village survey used it every day; commercial products are also sold.
