PANTRYFLEX

shake · vinaigrette

★ STARRED KITCHENPrep 5 min

Juniperbench Yam

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

Andy Ricker's Juniperbench Yam, from the published recipe.

Ratio

Ratio by volume: Lime Juice 45 ml, Fish Sauce 30 ml
Lime Juice 45 mlFish Sauce 30 ml

Ingredients

  • Lime Juice — 3 Tbsp (45 ml)
  • Fish Sauce — 2 Tbsp (30 ml)
  • Sugar — 2 tsp (8 g)
  • Bird's Eye Chile — 2 Thai chiles thinly sliced

Method

  1. Pour to the lines in order (bottom → top): Lime Juice, Fish Sauce.
  2. Add finishing notes: Sugar, Bird's Eye Chile.
  3. Cap the jar and shake until emulsified.

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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 Yam (Thai Salad) Dressing.

Adapted from a Andy Ricker recipe (Andy Ricker / Epicurious).

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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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Andy Ricker / Epicurious (published as “Yam (Thai Salad) Dressing”). Full citation lives in Provenance.

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