From Andy Ricker's kitchen · Pok Pok, Portland
shake · hot sauce
★ STARRED KITCHENPearlyard Jaew
From a starred kitchen & national award winner
Ratio
FISH SAUCE 30SOY SAUCE 23WORCESTER 4LIME JUICE 45RICE VIN 8
Ingredients
- LEMONGRASS30 g
- FISH SAUCE30 ml
- SOY SAUCE22.5 ml
- WORCESTER3.75 ml
- LIME JUICE45 ml
- RICE VIN7.5 ml
- PALM SUGAR18 g
- CHILE POWDER6 g
- TOASTED RICE POWDER8 g
- CILANTRO4 g
Method
- Pour to the lines in order (bottom → top): FISH SAUCE, SOY SAUCE, WORCESTER, LIME JUICE, RICE VIN.
- Add finishing notes: LEMONGRASS, PALM SUGAR, CHILE POWDER, TOASTED RICE POWDER, CILANTRO.
- 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 Jaew (Northeastern Thai Meat Dipping 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 Pok Pok (Viet World Kitchen reprint) (published as “Jaew (Northeastern Thai Meat Dipping Sauce)”). Full citation lives in Provenance.