This is a versatile dip that can be served with BBQ beef, pork or chicken. It’s easy to make and can be kept for a week or more in the fridge.


1/4 cup of fish sauce

2 tablespoons sugar

2 tablespoons tamarind concentrate

juice of 1 to 2 limes

1 and 1/2 tablespoon of the best quality Thai chilli flakes

1 tablespoon chopped fresh Thai chillies

1 spring onion, chopped

1 tablespoon sliced fresh shallots

1 teaspoon ground roast rice (you can make it or buy it ready-made)

a few sprigs of coriander, chopped


1. Mix the fish sauce, sugar and tamarind in a small saucepan. Heat, stirring all the time, until the sugar has dissolved.

2. Take off the heat and allow to cool.

3. Mix in the chilli flakes, fresh chillies, chopped spring onion, sliced shallots, coriander, and ground roast rice.

4. Add the juice of one lime. Taste it. It will be intense! Is it too salty? If so, add more lime juice. Taste again. Adjust if necessary.


  1. Ola chris

    Nice dipping sauce i didnt got the ground rice dont know what that is.
    Its in the fridge now gonna taste it when al the flavours are right
    Let you know

  2. You can buy it in most asian food stores.

    Alternatively you can make it yourself. Just take a wok or frying pan and add a couple of tablespoons of uncooked sticky rice. Heat on medium heat (no oil is needed), stirring all the time to prevent it burning. It will become quite fragrant, and once it starts to change colour to a light golden brown, it’s ready. Take it off the heat and leave to cool. Then place in a pestle and mortar and grind it to a course powder. You can also use a coffee grinder to grind it into the desired consistency.

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