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I actually have a bottle of Nam Pla (the Thai version of nuoc mam) in my cupboard. I prefer it to soy sauce for most Thai recipes. I'd hazard a guess, though, that it is quite a bit milder and *way* less er, "fragrant" than the homemade stuff Mr. Mangy experienced.
-Theo, who ate all manner of odd foodstuffs when he was in East Asia (notably in China)
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