Zesty, fiery, and packed with umami—this homemade Thai Fish Sauce Recipe blends chilies, garlic, lime, and fish sauce for the ultimate flavor bomb.
Let me take you back to a bustling market in Bangkok—there I was, sweat dripping down my back, dodging tuk-tuks and inhaling the mouthwatering scent of street food. I stopped at this little food stall (the kind with plastic chairs and a handwritten menu) and ordered a plate of grilled fish. The vendor, with a wide grin, handed me a tiny bowl of golden sauce speckled with chilies and simply said, “For flavor.” I dipped in. Game. Over.
That magic sauce? Prik Nam Pla—aka the ultimate Thai Fish Sauce Recipe. It’s salty, tangy, spicy, and sweet. It’s everything.
And the best part? You can make it at home in ten minutes. Yup, no fancy ingredients or complicated techniques. Let’s dive in.
Why You’ll Love This Thai Fish Sauce Recipe?
- Quick & Easy: Literally done in 10 minutes. No fancy gadgets.
- All-Purpose: Drizzle it over fish, steak, noodles, veggies—heck, even scrambled eggs.
- Customizable Heat: Love it fiery? Add more chilies. Need it mild? Dial it back.
- Balanced Flavor: Salty, sour, sweet, and spicy—every bite is an explosion.
Ingredient Notes:
Each ingredient here brings its own punch of flavor. Together? Absolute magic.
- Green & Red Bird’s Eye Chilies: These tiny guys pack heat. The green ones add a fresh zing, while the red ones bring deeper spice. Can’t handle the fire? Swap in milder chilies.
- Garlic: It’s pungent, it’s punchy, and it gives this sauce its kick.
- Coriander (Cilantro) Stems: Yes, stems. They’re full of flavor—don’t toss ‘em.
- Fish Sauce: The soul of the recipe. Salty, umami-rich, and slightly funky (in the best way). Brands like Red Boat or Squid are top-notch.
- Lime Juice: Adds that fresh, tangy zip that cuts through the salt.
- Oyster Sauce: A little sweet, a little savory—it rounds everything out.
- Sugar: Balances the heat and saltiness. Think sweet-and-spicy harmony.
How To Make Thai Fish Sauce?
Step 1. Smash It Up
Grab your mortar and pestle (or food processor if you’re feeling lazy—I won’t judge). Throw in the green and red chilies, garlic, and cilantro stems. Give it a good pound until it’s a rough paste. You want texture here—chunky, not smooth.
Step 2. Mix in the Magic
Scrape the paste into a bowl. Stir in the fish sauce, lime juice, oyster sauce, and sugar. Taste it. Need more salt? Add fish sauce. Too salty? Squeeze in more lime. A bit flat? A sprinkle more sugar does the trick.
Step 3. Let It Sit (Optional, but Worth It)
If you can wait, let the sauce rest for 15-20 minutes. It gives the flavors time to meld together into this glorious, tangy, spicy concoction. If not? Dive right in—no shame here.
Want To Save This Recipe?
Storage Options:
This sauce keeps like a champ. Store it in an airtight jar or container and stash it in the fridge for up to a week. Though honestly, I bet you’ll finish it sooner.
Quick Tip: Before using it again, give it a stir—some of the chunky bits tend to settle at the bottom.
Variations and Substitutions:
- Go Mild: Use fewer bird’s eye chilies or swap them out for jalapeños.
- Vegan Option: Sub fish sauce with soy sauce or a vegan fish sauce alternative.
- Sweeten It Up: Add a dash of honey if you love that sweet-spicy combo.
- Add Herbs: Feeling fancy? Throw in fresh mint or Thai basil for an herby kick.
What to Serve with Thai Fish Sauce?
This sauce is ridiculously versatile. Here’s where it shines:
- Grilled Seafood: Prawns, squid, fish fillets—this sauce was made for them.
- Steak or Chicken: Yep, it works with beef and poultry too.
- Steamed Rice & Noodles: Drizzle over a bowl of plain rice, and suddenly, it’s a flavor bomb.
- Veggie Stir-Fry: Adds that umami punch veggies sometimes lack.
- Spring Rolls: Swap out peanut sauce for this and thank me later.
Frequently Asked Questions:
Is this sauce super spicy?
It can be—but you control the heat. Adjust the number of chilies to your taste.
Can I make it ahead of time?
Absolutely! It actually tastes better after a few hours as the flavors meld.
What if I don’t have fish sauce?
Soy sauce or tamari makes a solid substitute—especially for a vegan version.
You NEED This Sauce in Your Life
So, here’s the thing—once you make this Thai Fish Sauce Recipe, you’ll wonder how you ever lived without it. It’s spicy, salty, sour, sweet… basically, it’s the flavor bomb your food has been waiting for. And the fact that it takes just 10 minutes? Total win.
Make it. Drizzle it. Dunk everything into it. And if you love it as much as I do (which, spoiler: you will), drop a comment and let me know! I wanna see what you’re pairing it with.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Thai Fish Sauce Recipe
Ingredients
- 6 green bird’s eye chilies roughly chopped
- 6 red bird’s eye chilies roughly chopped
- 8 garlic cloves roughly chopped
- 5 tablespoons finely chopped coriander cilantro stems
- 1 tablespoon oyster sauce
- 3 tablespoons fish sauce
- ½ cup 125 ml freshly squeezed lime juice
- 2 tablespoons granulated sugar
Instructions
Prepare the Aromatics:
- In a mortar and pestle, combine the green and red bird’s eye chilies, garlic cloves, and coriander stems. Gently pound the mixture until it forms a coarse, chunky paste. Alternatively, a food processor may be used, though care should be taken not to over-purée the ingredients.
Incorporate the Liquids:
- Transfer the aromatic paste to a mixing bowl. Add the oyster sauce, fish sauce, freshly squeezed lime juice, and granulated sugar. Stir thoroughly until the sugar is fully dissolved, ensuring a balanced combination of salty, tangy, sweet, and spicy flavors.
Adjust to Taste:
- Taste the sauce and make any necessary adjustments. If a saltier profile is desired, add additional fish sauce. For extra acidity, incorporate more lime juice, or increase the sugar for a sweeter finish.
Rest and Serve:
- Allow the sauce to rest for 15–20 minutes at room temperature to enable the flavors to meld. Serve as a dipping sauce or drizzle over fish, meats, vegetables, or rice dishes.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
