PANTRYFLEX

On the jar: Fennelfield Nam Pla

shake · hot sauce

★ STARRED KITCHENPrep 5 min

Fennelfield nam Pla

Independent adaptation of a publicly published Pim Techamuanvivit recipe. Not affiliated with, sponsored by, or endorsed by Pim Techamuanvivit.

Pim Techamuanvivit's Fennelfield Nam Pla, from the published recipe.

Ratio

Ratio by volume: Fish Sauce 60 ml, Lime Juice 30 ml
Fish Sauce 60 mlLime Juice 30 ml

Ingredients

  • Fish Sauce — 1/4 cup (60 ml)
  • Lime Juice — 2 Tbsp (30 ml)
  • Bird's Eye Chile — 4–6 sliced
  • Garlic — 2 cloves minced
  • Shallot — 1 Tbsp minced optional (10 g)

Method

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

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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 Pla Prik.

Adapted from a recipe published by Pim Techamuanvivit in Pim Techamuanvivit Thai table sauce reprints.

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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 Pim Techamuanvivit Thai table sauce reprints (published as “Nam Pla Prik”). Full citation lives in Provenance.

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