For a milder sauce, remove the seeds from the bird's eye chili before mincing. Adjust the amount of chili to your personal spice preference. Start with a smaller amount and add more to taste. The sauce will keep in the refrigerator for up to 2-3 weeks. Experiment with different types of vinegar, such as rice vinegar, for subtle variations in flavor. This sauce is also delicious with grilled chicken, shrimp, or vegetables.
Thai Dipping Sauce for Spring Rolls (Nam Jim Po Piah)
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PREP TIME5 mins
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COOK TIME15 mins
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TOTAL TIME20 mins
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SERVING12 People
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VIEWS33
This vibrant and tangy Thai dipping sauce elevates any appetizer, especially fresh or fried spring rolls. Its sweet, sour, salty, and spicy profile creates an addictive flavor that will keep you coming back for more. A true taste of Thailand, ready in minutes!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate17 g
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Sodium388 mg
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Sugar17 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins In a medium saucepan, combine the sugar, water, vinegar, salt, minced garlic, and minced chili.
02 Step
Recipe View 10 mins Bring the mixture to a rolling boil over medium-high heat. (Approximately 5 minutes)
03 Step
Recipe View Once boiling, reduce the heat to low and gently simmer for 10 minutes, stirring occasionally, until the sugar is fully dissolved and the sauce has slightly thickened. (Approximately 10 minutes)
04 Step
Recipe View Remove from heat and let the sauce cool completely. The sauce will thicken further as it cools.
05 Step
Recipe View Transfer to a clean jar or airtight container and store in the refrigerator.
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Please Rate
Marley Stanton
May 9, 2025The perfect balance of sweet, sour, and spicy. Will definitely be making this again.
Merritt Kub
Apr 19, 2025I used rice vinegar instead of white vinegar, and it turned out great!
Mitchel Berge
Apr 18, 2025This sauce is amazing! So easy to make and tastes just like what you get in Thai restaurants.
Kamren Ritchie
Apr 5, 2025I doubled the recipe and it was gone in a week! Everyone loved it.