| Display title | Nam pla |
| Default sort key | Nam pla |
| Page length (in bytes) | 927 |
| Namespace ID | 0 |
| Page ID | 1492 |
| Page content language | en-gb - British English |
| Page content model | wikitext |
| Indexing by robots | Allowed |
| Number of redirects to this page | 4 |
| Counted as a content page | Yes |
| Edit | Allow all users (infinite) |
| Move | Allow all users (infinite) |
| Page creator | Klapaucius (talk | contribs) |
| Date of page creation | 09:50, 20 November 2011 |
| Latest editor | Klapaucius (talk | contribs) |
| Date of latest edit | 09:50, 20 November 2011 |
| Total number of edits | 1 |
| Total number of distinct authors | 1 |
| Recent number of edits (within past 90 days) | 0 |
| Recent number of distinct authors | 0 |
| Transcluded templates (2) | Templates used on this page:
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Description | Content |
Page title: (title)
This attribute controls the content of the <title> element. | Nam pla: Cooking Wiki |
Article description: (description)
This attribute controls the content of the description and og:description elements. | Fish sauce (nam pla, tuk trey or nuoc mam) is a condiment that is derived from fish that have been allowed to ferment |
Keywords: (keywords)
This attribute controls the content of the keywords and article:tag elements. | - #nampla #fish #chicken #condiments #dipsandsauces #pork #spices #fishandseafood #shrimp
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