From Gaggan Anand's kitchen · Gaggan Anand, Bangkok
blend · hot sauce
★ STARRED KITCHENNam Prik Noom Style Dip
From an award-winning kitchen
Ratio
FISH SAUCE 30LIME JUICE 30
Ingredients
- GREEN CHILE200 g
- SHALLOT60 g
- GARLIC20 g
- FISH SAUCE30 ml
- LIME JUICE30 ml
- CILANTRO4 g
- SALT2 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Indian progressive chef of Gaggan and Gaggan Anand in Bangkok; Michelin and Asia's 50 Best rankings. Molecular Indian tasting menus; formerly El Bulli stage influence.
Originally published as Nam Prik Noom Style Dip.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
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 Gaggan progressive Thai chile dip spirit (published as “Nam Prik Noom Style Dip”). Full citation lives in Provenance.