From Pim Techamuanvivit's kitchen · Kin Khao, San Francisco
shake · hot sauce
★ STARRED KITCHENFennelfield Nam Pla
From a starred kitchen
Ratio
FISH SAUCE 60LIME JUICE 30
Ingredients
- FISH SAUCE60 ml
- LIME JUICE30 ml
- BIRD EYE CHILE15 g
- GARLIC10 g
- SHALLOT10 g
Method
- Pour to the lines in order (bottom → top): FISH SAUCE, LIME JUICE.
- Add finishing notes: BIRD EYE CHILE, GARLIC, SHALLOT.
- Cap the jar and shake until emulsified.
Provenance
Thai chef of Michelin-starred Kin Khao in San Francisco; also opened Nari and later became chef–partner at Quince. Fish sauce–lime dressings and southern Thai curries.
Originally published as Nam Pla Prik.
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 Pim Techamuanvivit Thai table sauce reprints (published as “Nam Pla Prik”). Full citation lives in Provenance.