Nam Pla Phrik

Name: Nam Pla Phrik
Prep time: 5 min
Total time: 5 min
Yield: about ¼ cup (70 ml)
Cuisine: Asian
Ingredients: 2 Tbsp fresh bird’s eye chili, finely sliced (20 g) Bird's Eye Chile; 1 Tbsp fish sauce (15 ml) Fish Sauce; 1 Tbsp fresh lime juice (15 ml) Lime Juice; 1 Tbsp fresh garlic, thinly sliced (9 g) Garlic; 1 Tbsp fresh shallots, thinly sliced (10 g) Shallot

Independent adaptation of a publicly published Sujira “Aom” Pongmorn recipe. Not affiliated with, sponsored by, or endorsed by Sujira “Aom” Pongmorn.

Sujira “Aom” Pongmorn's Nam Pla Phrik Shallot, from the published recipe.

Ratio

Fish Sauce 15 mlLime Juice 15 ml

Ingredients

Bird's Eye Chile — 2 Tbsp fresh bird’s eye chili, finely sliced (20 g)
Fish Sauce — 1 Tbsp fish sauce (15 ml)
Lime Juice — 1 Tbsp fresh lime juice (15 ml)
Garlic — 1 Tbsp fresh garlic, thinly sliced (9 g)
Shallot — 1 Tbsp fresh shallots, thinly sliced (10 g)

Method

Pour to the lines in order (bottom → top): Fish Sauce, Lime Juice.
Add finishing notes: Bird's Eye Chile, Garlic, Shallot.
Cap the jar and shake until emulsified.

Provenance

Sujira “Aom” Pongmorn — published sauce recipes in the PantryFlex catalog. Michelin 1* (Saawaan, historical).

Originally published as Nam Pla Phrik (Garlic–Shallot).

Adapted from a Sujira “Aom” Pongmorn recipe (Sujira Pongmorn / Michelin Guide).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

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 Sujira Pongmorn / Michelin Guide (published as “Nam Pla Phrik (Garlic–Shallot)”). Full citation lives in Provenance.

Add to a jar