Pearlroom Naam Jim

From a starred kitchen & national award winner

Ratio

FISH SAUCE 60WATER 300

Ingredients

PALM SUGAR113 g
FISH SAUCE60 ml
TAMARIND28 g
WATER300 ml
CHILE POWDER8 g

Method

This one needs stove heat — jar fill-lines aren’t the whole story yet.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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 Naam Jim Kai Yaang (Tamarind Dipping Sauce).

Adapted from a recipe published by Andy Ricker in Andy Ricker Pok Pok (Serious Eats reprint).

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 Andy Ricker Pok Pok (Serious Eats reprint) (published as “Naam Jim Kai Yaang (Tamarind Dipping Sauce)”). Full citation lives in Provenance.