Nam Pla Phrik Garlic-Shallot

Name: Nam Pla Phrik Garlic-Shallot
Prep time: 5 min
Total time: 5 min
Yield: about ¼ cup (70 ml)
Cuisine: Asian
Ingredients: 2 Tbsp fresh bird’s eye chili, finely sliced (20 g) Bird's Eye Chile; 1 Tbsp fish sauce (15 ml) Fish Sauce; 1 Tbsp fresh lime juice (15 ml) Lime Juice; 1 Tbsp fresh garlic, thinly sliced (9 g) Garlic; 1 Tbsp fresh shallots, thinly sliced (10 g) Shallot

Independent adaptation of a publicly published Sujira “aom” Pongmorn recipe. Not affiliated with, sponsored by, or endorsed by Sujira “aom” Pongmorn.

DIP · THAI RICE DISHES & GRILLED MEATS

In the published recipe, this is the dip for make thai fish.

Pongmorn's fish sauce-chile dip for Thai meals.

On the jar

NAM PLA

Method: shake
Yield: about ¼ cup
Ingredients: 5

Stove sauce. Cook from the recipe

Ratio

Fish Sauce 15 mlLime Juice 15 ml

Ingredients

Bird's Eye Chile2 Tbsp fresh bird’s eye chili, finely sliced (20 g)
Fish Sauce1 Tbsp fish sauce (15 ml)
Lime Juice1 Tbsp fresh lime juice (15 ml)
Garlic1 Tbsp fresh garlic, thinly sliced (9 g)
Shallot1 Tbsp fresh shallots, thinly sliced (10 g)

Method

Pour liquids to the printed fill-lines, bottom to top.
Cap the jar and shake until emulsified.

Get Nam Pla Phrik Garlic-Shallot + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

Nam Pla Phrik Garlic-Shallot wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 6 stars · 4 national awards

Fermented Chilli DipNATIONAL AWARD WINNEROn the jar: FERMENTED
Lemon-Malt Nuoc ChamNATIONAL AWARD WINNEROn the jar: NUOC CHAM
Miso-Vinegar Dipping Sauce★★★ KITCHENOn the jar: GINGER-SOY
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Sujira “Aom” Pongmorn — published sauce recipes in the PantryFlex catalog. Michelin 1* (Saawaan, historical).

Originally published as Nam Pla Phrik Garlic–Shallot.

Adapted from a Sujira “Aom” Pongmorn recipe (Sujira Pongmorn / Michelin Guide).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. 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 Sujira Pongmorn / Michelin Guide (published as “Nam Pla Phrik Garlic–Shallot”). Full citation lives in Provenance.

Companion jar