I just remembered that one! Thanks! I guess the fish sauce doesn’t necessarily darken it? Or maybe there is a light colored fish sauce.
Or nam jim jaew?
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Correct. Nam pla (prik) in Thai food.
With the dumplings it’s likely thickened sweet soy sauce.
They vary, but it is more likely the result of a lot of dilution with white vinegar and simple syrup that most restaurants will mix up as nam pla or nuoc cham. (It’s made in bulk and stored, so lime juice also rarely factors in as it will turn bitter as it sits.)
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I guess it could be a lighter fish sauce or maybe heavier on the lime juice, it does look a little on the light side. Did it taste sour and salty and spicy?
Also the dumpling sauce seems like the common pan-Asian dumpling condiment of vinegar + soy + optional chili oil.
Could be but I think that one has more chili pepper flakes and also tamarind.
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Tamarind? I’ve never seen or tasted that, but I’m sure there are variations.
One recipe I just saw includes toasted rice powder, also something I don’t add.
It’s all delicious 
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Yes! A few of our favorite things!
And the dumpling sauce is a little thicker, maybe fruity; different and better than some of the other places we frequent.
We’ve had a number of dishes called kapow (Holy basil, right?) that vary quite a bit.
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Unfortunately that is true here in the US. It almost never made with actual Holy Basil which is a real shame since the dish pales when made with Thai Basil.
It is usually made with Ground Pork or Chicken (though other Protiens can be used)
It is a pretty simple dish really
Garlic, Thai chilies, A lot of Holy Basil, Oyster, Fish and or Soy Sauces, pinch of Sugar, White Pepper sometimes.
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Then I will l start some seeds!
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Ocimum tenuiflorum
Be careful, many Thai basil seeds are labeled as “Holy Basil”. They are not.
Also known as Tulsi, Tulasi, Hot Basil
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These are what I have right now, but I have only used this seed company one season. Ocimum Sanctum, ( the same thing by one reference.) on their label, but maybe I will keep looking.
I seem to have grown these last season, but I took notes after early in the season.
We’ve grown Holy Basil here in Hawaii. It’s very hardy and becomes quite a large bush if it is left to its own devices. That said, it does not taste like any basil you may be familiar with which is most commonly italian basil or thai basil. It has a distinct “mediciney” flavor to try to describe its taste. For seeds you might try a source that has a large selection of asian veggie seeds like Kitagawa seeds.
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Kitazawa. Swamp, not river!
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There are a couple of Holy Basil Varieties that said the one I am used to has Notes of Clove, Black Pepper and Peppermint. The Clove Scent is predominate when I toss it into the Pad Krapow Gai.
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Thanks again!
Was supposed to say I only took notes early in the season.
This is, for me also, a go-to channel for Thai cooking. Great info there!
I don’t get what’s going on here. I have gas burners. They don’t do that. Is it about removing the disperser? And when?
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I remove the diffuser before I start cooking. I have to use a separate butane lighter to light it, and have to keep a wok on top, else it will blow out. But it is like a blast flame compared to the regular flame with the diffuser on it, which is why Kenji recommended this type of home cooking.
I’d make more Thai inspired items if only I could find a decent fish sauce substitution. The roomate is highy allergic to fish sauce, anchovies, sardines, etc. Any ideas out there?
Maybe coconut aminos or Bragg’s? Nit perfect but in some applications could pass.
Is he allergic to oyster sauce? That would work in stir-fries.
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