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Nam Jim Rot Ded Recipe

Ingredients

How to make it

  • In a large saucepan bring water, vinegar, fish sauce, sugar and salt to the boil. Boil for 30 seconds then remove from heat.
  • Taste to see if sauce needs extra vinegar, sugar or salt. Should be good balance of salty, sweet and sour.
  • Stand saucepan in a tray of cold water to cool.
  • In a food processor, blend chilli, garlic, ginger and coriander (cilantro) till fine. Pour this paste into the cooled vinegar syrup. Add more vinegar if there's not enough liquid to coveer the chilli mixture or if you'd like a thinner sauce. The consistency is a matter of choice, either a thick paste or a thiner sauce.
  • Store in sterilised glass jars with tightly fitting lids.
  • Enjoy!

People Who Like This Dish 3
Reviews & Comments 3

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  • tootone 16 years ago
    my friends and i have experimented with this for some years. have found that u can go heavier with the garlic and coriander. no one i know has ever knocked back a free jar
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  • watson2167 17 years ago
    Wow!!!seem like you a good Thai cook..
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  • laenir 17 years ago
    Will this really last indefinitely? When cooking with vinegar last night, I saw that my vinegar had an expiration date, and this sauce is vinegar based.
    Was this review helpful? Yes Flag

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