In Search Of The Elusive Nam Pla

Do you see that little bottle? Two days ago I did not even know that such a product existed. It is called Nam Pla and apparently is a common ingredient in Thai and Vietnamese food. Determined to continue expanding my horizons as a cook, on Sunday I perused the new book of recipes that Greg gave me for my birthday. As I flipped through the pages, my eyes lit upon a recipe with both "lime" and "shrimp" in the title. Whoa, doggies! I read the recipe and realized that it was easy to make. The ingredients were most intriguing. When I came to Nam Pla, I was stumped but put it on the grocery list anyway. Of course no one in the grocery store had ever heard of it so I came home disappointed, though I did have a car full of fresh fruits and vegetables. Don't you just love June and July when it comes to fresh things? I now have quite the selection of fruits--plums, peaches, blueberries, watermelon, raspberries, lemons, limes, and something else I can't remember. When Rachael comes, I am going to make a dessert that popped into my head this afternoon. I've never tried it, but so what? I know it has great potential. But I digress ... Terry is a gourmet cook so I emailed her and asked where I could obtain some Nam Pla. She told me I could get it AT THE STORE FROM WHICH I HAD JUST RETURNED! GRRRRRRRRR! Terry said she had bought it there in the past and would let me have some of hers but she had just run out. Hmmmm. This means that other people use Nam Pla and not just once; they actually run out of it. Today, Terry called and told me she had been to Kroger and found the stuff right on the shelf in the gourmet section. She certainly saved the day because I was making the recipe tonight! Fresh North Carolina shrimp and this divine sauce made with tart lime juice, garlic, and the Nam Pla. The dish was to die for! Now I'm wondering if a little fresh grated ginger might give it a bit of a different twist...