From Christina Nguyen's kitchen · Hai Hai, Minneapolis
shake · hot sauce
NATIONAL AWARD WINNERCoralfield Nam Jim
From a national-award-winning chef
Ratio
FISH SAUCE 60LIME JUICE 120
Ingredients
- FISH SAUCE60 ml
- LIME JUICE120 ml
- SUGAR50 g
- SALT1.5 g
- GARLIC40 g
- BIRD EYE CHILE60 g
- CILANTRO20 g
- THAI BASIL2 g
- RAU RAM4 g
Method
- Pour to the lines in order (bottom → top): FISH SAUCE, LIME JUICE.
- Add finishing notes: SUGAR, SALT, GARLIC, BIRD EYE CHILE, CILANTRO, THAI BASIL.
- Cap the jar and shake until emulsified.
Provenance
Southeast Asian chef of Hai Hai and Lemongrass in Minneapolis; James Beard Best Chef Midwest 2024. Vietnamese and broader SE Asian street flavors adapted for Midwestern dining rooms.
Originally published as Nam Jim Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
Yes — it passes the shake-fit checks and can occupy a jar column.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Christina Nguyen / Hai Hai (FoodService News) (published as “Nam Jim Sauce”). Full citation lives in Provenance.