PANTRYFLEX

shake · hot sauce

★ STARRED KITCHENPrep 5 min

Jaew

Independent adaptation of a publicly published Andy Ricker recipe. Not affiliated with, sponsored by, or endorsed by Andy Ricker.

DIP · GRILLED MEATS & STICKY RICE

A dip for grilled meats & sticky rice.

Andy Ricker's jaew dipping sauce for grilled meats, rice.

On the jar

JAEW

Method
shake
Yield
about ½ cup
Ingredients
10
Jar batch
2.05× recipe
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Ratio

Ratio by volume: LIME JUICE 45 ml, FISH SAUCE 30 ml, SOY SAUCE 23 ml, RICE VINEGAR 8 ml
LIME JUICE 45 mlFISH SAUCE 30 mlSOY SAUCE 23 mlRICE VINEGAR 8 ml

Ingredients

  • Lemongrass2 large stalks tender center, pounded (30 g)
  • Fish Sauce2 Tbsp (30 ml)
  • Soy Sauce1 1/2 Tbsp light (22.5 ml)
  • Worcester3/4 tsp Thai seasoning sauce / Maggi (3.75 ml)
  • Lime Juice3 Tbsp (45 ml)
  • Rice Vinegar1 1/2 tsp (or Meyer lemon juice) (7.5 ml)
  • Palm Sugar1 1/2 Tbsp palm sugar syrup (18 g)
  • Chile Powder2–3 tsp toasted (mid 2.5) (6 g)
  • Sesame Seed1 Tbsp toasted sticky-rice powder (8 g)
  • Cilantro1 Tbsp finely chopped stems (4 g)

Method

  1. Pour to the lines in order (bottom → top): LIME JUICE, FISH SAUCE, SOY SAUCE, RICE VINEGAR.
  2. Shake-to-line (dashed marks): add PALM SUGAR, then SESAME SEED. Spoon in, shake, and top up until the settled level reaches each dashed line.
  3. Add by count: 3 STALKS LEMONGRASS.
  4. Season to finish: CHILE POWDER (about 1½ Tbsp), CILANTRO (about 3½ Tbsp), WORCESTER (about 1½ tsp).
  5. Cap the jar and shake until emulsified.

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Made once. It lives on the table.

You found this recipe once. On a PantryFlex jar it's printed in glass. It can sit on the table and get shaken over eggs, tacos, or whatever's next, not just tonight's plate.

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Provenance

Thai-cooking American chef of Pok Pok (Portland / formerly New York); James Beard Best Chef: Northwest 2011 with historic Michelin at Pok Pok NY. Northern Thai grilling and fish sauce–lime dressings.

Originally published as Jaew (Northeastern Thai Meat Dipping Sauce).

Adapted from a recipe published by Andy Ricker in Andy Ricker Pok Pok (Viet World Kitchen reprint).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 2.05× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Andy Ricker Pok Pok (Viet World Kitchen reprint) (published as “Jaew (Northeastern Thai Meat Dipping Sauce)”). Full citation lives in Provenance.

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