stove · hot sauce
NATIONAL AWARD WINNERPrep 10 minCook 15 minThai Chile Fish-Sauce Honey
Independent adaptation of a publicly published Evelyn Garcia & Henry Lu recipe. Not affiliated with, sponsored by, or endorsed by Evelyn Garcia & Henry Lu.
Evelyn Garcia & Henry Lu's Thai Chile Fish-Sauce Honey.
Ratio
Ingredients
- Palm Sugar — 90 g
- Water — 90 g
- Fish Sauce — 10 g
- Ginger — 10 g
- Bird's Eye Chile — 10 g Thai chile
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Companion jar
Thai Chile Fish-Sauce Honey wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Evelyn Garcia and Henry Lu cook New Asian American cuisine in Houston; James Beard Best Chef: Texas 2026.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
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 Evelyn Garcia & Henry Lu / StarChefs (published as “Thai Chile Fish-Sauce Honey”). Full citation lives in Provenance.