Bagoong and Nam Pla are types of fish sauce.
Bagoong is a shrimp paste from the Philippines, which may also be made from small fish. Bagoong is made by adding cleaned shrimps or fish and mixing these with salt in proportions of 1:3 of salt:shrimp, pressing this mixture in vats and colouring with dyes.
Nam Pla is perhaps better known and is the Thai version of this shrimp paste.
- Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.