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Nam Prik

This is an essential, basic, slightly sweet Thai sauce (the Vietnamese nuoc cham is almost identical) used as a dressing for vegetables, noodles, meats, and fish and as a dipping sauce for almost any tidbit of food. Addictive, if you ask me. (Try it with plain grilled shrimp and you’ll see.) Many people make this blazingly hot; my version is much tamer. If you add five, or even ten, small Thai chiles, you won’t be breaking with tradition. See page 500 for information on Asian fish sauces like nam pla, page 185 for a description of dried shrimp.

Recipe information

  • Yield

    makes about 1/2 cup

Ingredients

2 tablespoons fresh lime juice
2 tablespoons nam pla
1 teaspoon minced garlic
1/4 teaspoon minced fresh chile, cayenne, or hot red pepper flakes, or to taste
2 teaspoons sugar
1 tablespoon minced dried shrimp, optional
1 tablespoon finely shredded carrot, optional

Preparation

  1. Step 1

    Combine all the ingredients and stir; make sure the sugar dissolves.

    Step 2

    Taste and adjust the seasonings as necessary (I often add more nam pla). Let rest for a few minutes before serving or cover and refrigerate for about a day (return to room temperature before using).

The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
TagsSauceCondimentThaiSoutheast AsianAsianLimeCitrusFruitChileVegetableDairy FreeGluten FreeNut FreeQuickEasyMake AheadNo-CookCookbooks
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