Nam phrik pla ra () is made with pla ra as one of the main ingredients. Like most types of nam phrik, a little water is used if the mixture becomes too thick. Nam phrik pla salat pon (น้ำพริกปลาสลาดป่น), also known as phrik pla salat pon, is a variety of nam phrik with powdered, roasted, dry pla salat (Notopterus notopterus). All main ingredients (the dry fish, red dry chili and garlic) are previously roasted until crunchy. Shrimp paste and sugar are also added, and the mixture is pounded with a mortar and pestle. It is eaten with raw vegetables, and is popular in Khorat. Nam phrik pla yang () is mainly minced, grilled fish, usually pla chon, mixed with onion, garlic, powdered chili, tamarind, shrimp paste, fish sauce and sugar.Nam phrik tai pla (น้ำพริกไตปลา), one of its main ingredients is tai pla, a sauce used in the southern Thai cuisine made with the fermented innards of the short-bodied mackerel. See also Chili pepper pasteNam chim (another type of Thai dipping sauce) Sriracha sauce List of Thai dishes List of Thai ingredientsSambal, the equivalent of nam phrik'' in Indonesian, Malaysian and Sri Lankan cuisine List of condiments List of dips List of sauces References External links Chili pepper dishes Dips (food) Thai cuisine Chili sauce and paste Spicy foods