A pungent, spicy, and tangy Thai fish sauce dipping condiment, traditionally served with almost every meal to enhance flavors. This version reveals a MICHELIN chef’s tips for perfect balance.
Secret Thai Fish Sauce Dip
A pungent, spicy, and tangy Thai fish sauce dipping condiment, traditionally served with almost every meal to enhance flavors. This version reveals a MICHELIN chef's tips for perfect balance.
Ingredients
- 4 tbsp fish sauce good quality
- 2 tbsp fresh lime juice
- 1 tbsp palm sugar or brown sugar
- 3-5 whole Thai bird's eye chilies sliced (adjust to taste)
- 2 cloves garlic finely minced
- 1 tbsp cilantro chopped (optional garnish)
Instructions
- Finely mince the garlic cloves and thinly slice the Thai bird's eye chilies. If you prefer a milder dip, you can remove the seeds from the chilies.
- In a small bowl, combine the fish sauce, fresh lime juice, and palm sugar. Stir well until the sugar completely dissolves.
- Add the minced garlic and sliced chilies to the fish sauce mixture. Stir to combine all ingredients.
- Taste the nam pla phrik and adjust the flavors as needed. You might want to add a touch more lime for sourness, sugar for sweetness, or chili for heat.
- If desired, stir in the chopped cilantro just before serving for a fresh aroma and garnish.
- Serve immediately as a dipping sauce or condiment with your favorite Thai dishes.
Notes
For a milder dip, remove the seeds from the chilies or use fewer. Adjust sugar and lime to your preference, always tasting and balancing the flavors. This dip is excellent with grilled meats, rice, fried eggs, or fresh spring rolls. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
