From Phila Lorn's kitchen · Mawn, Philadelphia
shake · seafood sauce
NATIONAL AWARD WINNERFish Sauce Lime Dip
From an award-winning kitchen
Ratio
FISH SAUCE 60LIME JUICE 60WATER 60
Ingredients
- FISH SAUCE60 ml
- LIME JUICE60 ml
- WATER60 ml
- SUGAR24 g
- GARLIC10 g
- BIRD EYE CHILE6 g
Method
- Pour to the lines in order (bottom → top): FISH SAUCE, LIME JUICE, WATER.
- Add finishing notes: SUGAR, GARLIC, BIRD EYE CHILE.
- Cap the jar and shake until emulsified.
Provenance
Cambodian-American chef of Mawn in Philadelphia; James Beard Emerging Chef 2025. Khmer noodle-house cooking with fish sauce, herbs, and Southeast Asian sauces in a compact Bella Vista BYOB.
Originally published as Fish Sauce Lime Dip.
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 Mawn / Cambodian-Vietnamese table (published as “Fish Sauce Lime Dip”). Full citation lives in Provenance.