From Andy Ricker's kitchen · Pok Pok, Portland
shake · hot sauce
★ STARRED KITCHENJuniperrail Phrik Naam
From a starred kitchen & national award winner
Ratio
FISH SAUCE 45LIME JUICE 15
Ingredients
- FISH SAUCE45 ml
- BIRD EYE CHILE20 g
- LIME JUICE15 ml
Method
- Pour to the lines in order (bottom → top): FISH SAUCE, LIME JUICE.
- Add finishing notes: 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 Phrik Naam Plaa (Chile Fish 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 Andy Ricker / Epicurious (published as “Phrik Naam Plaa (Chile Fish Sauce)”). Full citation lives in Provenance.