Tuk Cham Lork

Name: Tuk Cham Lork
Prep time: 5 min
Total time: 5 min
Yield: about 2 cups (500 ml)
Cuisine: Asian
Ingredients: ½ cup Fish Sauce (120 ml) Fish Sauce; ½ cup Palm Sugar (120 ml) Palm Sugar; ½ cup Water (120 ml) Water; ½ cup Lime Juice (120 ml) Lime Juice; 2 cloves Garlic, crushed Garlic; 1 tbsp Dried Chilies (15 ml) Dried Chili; 1 tsp Peppercorn (5 ml) Pepper

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

DIP · GRILLED MEATS & FRIED SNACKS

In the published recipe, this is the dip for touk banh chevv.

Yen's Cambodian dipping sauce for grilled meat.

On the jar

TUK CHAM

Method: shake
Yield: about 2 cups
Ingredients: 7
Jar batch: 0.6× recipe

Add to a jar

Ratio

FISH SAUCE 120 mlWATER 120 mlLIME JUICE 120 ml

Ingredients

Fish Sauce½ cup Fish Sauce (120 ml)
Palm Sugar½ cup Palm Sugar (120 ml)
Water½ cup Water (120 ml)
Lime Juice½ cup Lime Juice (120 ml)
Garlic2 cloves Garlic, crushed
Dried Chili1 tbsp Dried Chilies (15 ml)
Pepper1 tsp Peppercorn (5 ml)

Where it sits

One of 50 dips in the catalog, with 7 ingredients against a median of 7.

The acid here is lime juice. In this category chefs also reach for lemon juice (14 recipes), rice vinegar (3), and white wine vinegar (2).

Method

Pour to the lines in order (bottom → top): FISH SAUCE, WATER, LIME JUICE.
Shake-to-line (dashed marks): add PALM SUGAR. Spoon in, shake, and top up until the settled level reaches each dashed line.
Season to finish: GARLIC (1 clove), DRIED CHILI (about 1½ tsp), PEPPER (about ½ tsp).
Cap the jar and shake until emulsified.

Get Tuk Cham Lork + 3 more sauces like it

The full recipe and its 3 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it's printed in glass. Pour your pantry to the line, shake, done. No phone propped at the stove.

4 kitchens · 3 national awards

Tuk Cham LorkCHAMPION CHEFOn the jar: TUK CHAM
Nuoc Cham Dipping SauceNATIONAL AWARD WINNEROn the jar: NUOC CHAM
Hot Pepper EssenceNATIONAL AWARD WINNEROn the jar: HOT PEPPER
Fermented Chilli DipNATIONAL AWARD WINNEROn the jar: FERMENTED

Put it on a jar Build it as a gift ▸

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Chanthy Yen. Khmer-Canadian / contemporary. Cited awards include: Top Chef Canada winner S11 (2024).

Originally published as Tuk Cham Lork (Dipping Sauce).

Adapted from a Chanthy Yen recipe (Chanthy Yen / Global News (Touk banh chevv; re-eligible under §1 v2 2026-07-18)).

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 0.6× 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 Chanthy Yen / Global News (Touk banh chevv; re-eligible under §1 v2 2026-07-18) (published as “Tuk Cham Lork (Dipping Sauce)”). Full citation lives in Provenance.

Add to a jar