From Andy Ricker's kitchen · Pok Pok, Portland
shake · vinaigrette
★ STARRED KITCHENJuniperbench Yam
From a starred kitchen & national award winner
Ratio
LIME JUICE 45FISH SAUCE 30
Ingredients
- LIME JUICE45 ml
- FISH SAUCE30 ml
- SUGAR8 g
- BIRD EYE CHILE6 g
Method
- Pour to the lines in order (bottom → top): LIME JUICE, FISH SAUCE.
- Add finishing notes: SUGAR, BIRD EYE CHILE.
- Cap the jar and shake until emulsified.
Provenance
Thai-cooking American chef of Pok Pok (Portland / formerly New York); James Beard Best Chef: Northwest 2011 with historic Michelin at Pok Pok NY. Northern Thai grilling and fish sauce–lime dressings.
Originally published as Yam (Thai Salad) Dressing.
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 Andy Ricker / Epicurious (published as “Yam (Thai Salad) Dressing”). Full citation lives in Provenance.