From Evelyn Garcia & Henry Lu's kitchen · Kin, Houston
stove · hot sauce
NATIONAL AWARD WINNERThai Chile Fish-Sauce Honey
From an award-winning kitchen
Ratio
WATER 90FISH SAUCE 9
Ingredients
- PALM SUGAR90 g
- WATER90 ml
- FISH SAUCE8.5 ml
- GINGER10 g
- BIRD EYE CHILE10 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
Evelyn Garcia and Henry Lu cook New Asian American cuisine in Houston; James Beard Best Chef: Texas 2026.
Originally published as Thai Chile Fish-Sauce Honey.
Adapted from a recipe published by Evelyn Garcia & Henry Lu in Evelyn Garcia & Henry Lu / StarChefs.
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 Evelyn Garcia & Henry Lu / StarChefs (published as “Thai Chile Fish-Sauce Honey”). Full citation lives in Provenance.