shake · dressing
★ STARRED KITCHENPrep 5 minNam Yum
Independent adaptation of a publicly published Pim Techamuanvivit recipe. Not affiliated with, sponsored by, or endorsed by Pim Techamuanvivit.
DRESSING · THAI SALADS & GRILLED SEAFOOD
In the published recipe, this is the dressing for April 2026.
Pim's Nam Yum.
Ratio
Ingredients
- Palm Sugar1/2 tsp firmly packed Thai palm sugar (2.5 ml)
- Bird's Eye Chileabout 2 chiles (4 g)
- Garlic3 large garlic cloves
- Fish Sauce2 Tbsp fish sauce (30 ml)
- Lime Juice2 Tbsp fresh lime juice (30 ml)
Method
- Pour to the lines in order (bottom → top): FISH SAUCE, LIME JUICE.
- Shake-to-line (dashed marks): add GARLIC. Spoon in, shake, and top up until the settled level reaches each dashed line.
- Add by count: 7 BIRD EYE CHILES.
- Season to finish: PALM SUGAR (about 1 Tbsp).
- Cap the jar and shake until emulsified.
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You found this recipe once. On a PantryFlex jar it's printed in glass. 5 ingredients, one pour order, no measuring cups on a Tuesday.
3 kitchens · 1 star · 3 national awards
- Nam Yum★ STARRED KITCHENOn the jar: NAM YUM
- Nuoc Cham Dipping SauceNATIONAL AWARD WINNEROn the jar: NUOC CHAM
- Garlic Chili DressingNATIONAL AWARD WINNEROn the jar: WONTON
- Strange-Flavor SauceNATIONAL AWARD WINNEROn the jar: STRANGE-FLAV
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Provenance
Thai chef of Michelin-starred Kin Khao in San Francisco; also opened Nari and later became chef–partner at Quince. Fish sauce–lime dressings and southern Thai curries.
Originally published as Nam Yum (Basic Thai Salad Dressing).
More from this kitchenFAQ
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?
This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 3.45× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.
Where did this recipe come from?
Adapted from Pim Techamuanvivit with Andrea Nguyen / Food & Wine (April 2026) (published as “Nam Yum (Basic Thai Salad Dressing)”). Full citation lives in Provenance.