Thai Lime-Fish Sauce Dressing (น้ำยำ / Nam Yam)
The essential Thai salad dressing — base for yam (Thai salads). David Thompson’s Thai Food is the definitive English-language reference; Andy Ricker (Pok Pok) popularized it in the US.
Ingredients (~250 ml)
| Ingredient | Amount |
|---|---|
| Fresh lime juice (~5–6 limes) | 80 ml |
| Fish sauce (nam pla — Megachef or Squid brand) | 60 ml |
| Palm sugar, grated (or light brown sugar) | 40 g |
| Water | 40 ml |
| Garlic, finely minced | 10 g |
| Bird’s eye chillies, finely sliced | 8 g (4–6 chillies) |
| Shallot, finely sliced | 15 g |
Method
- Dissolve palm sugar in water over low heat. Cool.
- Combine lime juice and fish sauce.
- Add cooled sugar water. Stir.
- Add garlic, chillies, and shallot. Use within a few hours for best flavour.
Notes
A teaspoon of tamarind paste adds complexity (Pok Pok style).
Pairs with: Green papaya, glass noodle salad, grilled beef.
Sources:
- Thai Food by David Thompson (Penguin, 2002)
- Pok Pok by Andy Ricker (Ten Speed Press, 2013)