Nam Prik (1897. 1898); LA TIMES online in NYPL

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NAM PRIK

SIAM ON THE MEINAM
FROM THE GULF TO AYUTHIA
by Maxwell Sommerville
Philadelphia: J. B. Lippincott Company
1897

Pg. 23:  Broths, fish, meat, sweets, fruits, and rice were to be had on demand.  To help this down, or to aid in digesting it, _nam-phrik_, a spicy sauce, consisting of bamboo, fruits, and many condiments, was plentifully served and employed.


FIVE YEARS IN SIAM
FROM 1891 TO 1896
by H. Warington Smyth
in two volumes
London: John Murray
1898

VOLUME ONE
Pg. 89:  _Pla heng_, a dried form of river fish, rivals the "Bombay duck" in delicacy, and is invaluable as a _kep kao_ or addition to the simple rice; _nam prik_, the "Worcester sauce" of the Siamese, is a fishy paste of a pleasingly mild type compared to some of the more virulent varieties of _kapi_ and its oils, so dear to the inhabitants of Indo-China, whether Burman, Chinaman, Malay, or Siamese.

VOLUME TWO
Pg. 320 (GLOSSARY):
_Nam:_  a river, used of waterways, of more importance than the _klong_ or _hue_, but not sufficiently large for the title _Menam_.
(...)
_Pla:_  fish.

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SIAMESE COOKERY
by Marie M. Wilson
Rutland, Vermont: Charles E. Tuttle Company
1965

Pg. 13:  Some of these are eaten dipped in vinegar or _nam pla_ (fish sauce), or in egg batter and fried.

Pg. 20:  When a Siamese wishes to say he is hungry, he says, "_Hiu khao_" or "I'm hungry for rice."  When he is eating, he says "_Tan khao_" or "I'm eating rice."

Pg. 55:
Galloping Horses
Ma Ho
Here is a delicious orange salad.

Pg. 68:
Rama Bathing
Phra Ram Long Song

Pg. 86:
Nam Prik Canapes I
   The most popular and commonly-eaten dish in Thailand after rice and fish is a sauce known as _nam prik_.  It is used on rice and fish as well as on raw and cooked vegetables.  It is so exotic and strange to a foreigner that few come to like it.

Pg. 91:
Plump Horses
Ma Uan

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JOYS AND SUBTLETIES
SOUTH EAST ASIAN COOKING
by Rosemary Brissenden
New York: Pantheon Books
1970, 1971

Pg. 50:  NASI GORENG (Fried Rice)

Pg. 104:  GULE PAKIS (Vegetable GUle)(Sumatra)

Pg. 106:  GADO-GADO (Cooked Vegetable Salad)

Pg. 222:  TOM YAM KUNG (Shrimp, Crayfish or Lobster Tom Yam)

Pg. 240:  NAM PRIK PAK (Raw Vegetables with Basic Hot Sauce)

Pg. 246:  MI KROB (Crisp Fried Noodles)

Pg. 247:  KAO PAD THAI (Thai Fried Rice)

Pg. 249:  MAH HO (Galloping Horses)

Pg. 250:  KAO THUNG (Rice Crisps)