Thai Shallot Sauce

Many of us never think to serve grilled items with a dipping sauce. I know I never did until I experienced Thai food. It was then, and only then that I fell in love with how complex, yet so simple, the flavors became when dipping a bit of grilled beef into this Thai dipping sauce. It was also probably the first time I experienced fish sauce, otherwise known as nước mắm, nam pla, nam pa, or patis. I know at first thought you might be thinking, ‘gross, fish sauce?’. When introduced to the smell, you might back away, after all it is fermented fish, extracted to make what I think is such a great sauce. Any time I make sticky rice, or grilled beef focused around Thai flavors, I always make a sauce, either to be dipped into with the ball of great sticky rice, or a quick dip with a slice of beef. With that said, I wanted to steer a bit into a slightly different direction and make a slightly sweeter sauce, hence this Thai shallot sauce utilizing a bit of the toasted rice I recently made as well.

Thai Shallot Sauce Recipe

Let’s get started.

Ingredients:

  • 4 tbsp good quality fish sauce (I use Red Boat, or Three Crabs brand)
  • 1 tsp ground dried chili pepper
  • 1 tsp toasted rice
  • 1/2 tsp sugar
  • 1 whole lime, juiced
  • 1/2 cup of shallots, thinly sliced
  • 1 teaspoon crushed toasted rice

Combine all of the ingredients into a small mixing bowl and stir to combine. Taste and adjust any more ingredients for flavor, more pepper if you want it spicier, or a bit more sugar if you want it a bit sweeter.

Serve this sauce as a side to any grilled beef, chicken, pork, or sticky rice.  The flavors of this is awesome. You get this sweet, tart, spicy note in every bite and it just has you coming back for more. If you are looking for a great dipping sauce, full of flavor, and one that will get you to experience fish sauce, this is the one. I hope you enjoy.

Thai Shallot Sauce
Author: 
Recipe type: Sauce
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 4 tbsp good quality fish sauce (I use Red Boat, or Three Crabs brand)
  • 1 tsp ground dried chili pepper
  • 1 tsp toasted rice
  • ½ tsp sugar
  • 1 whole lime, juiced
  • ½ cup of shallots, thinly sliced
  • 1 teaspoon crushed toasted rice
Instructions
  1. Combine all of the ingredients into a small mixing bowl and stir to combine. Taste and adjust any more ingredients for flavor, more pepper if you want it spicier, or a bit more sugar if you want it a bit sweeter.
  2. Serve this sauce as a side to any grilled beef, chicken, pork, or sticky rice. The flavors of this is awesome. You get this sweet, tart, spicy note in every bite and it just has you coming back for more. If you are looking for a great dipping sauce, full of flavor, and one that will get you to experience fish sauce, this is the one. I hope you enjoy.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

4 thoughts on “Thai Shallot Sauce

  1. Just home from 2 weeks in Bangkok! Went to a half day cooking class at the Blye Elephant in Bangkik! What a delight to come home and see your post!
    Thanks for the recipe!

  2. I’ve seen your recipes on the Tasty Kitchen site and saved/tried a few. I finally came directly to your site and I am sorry it took me so long. Love reading your cooking posts and have marked a few to try as soon as Thanksgiving is over.

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