Chili & Lime Fish Sauce (พริกน้ำปลา or น้ำปลาพริก ; phrik naam bplaa)

Click to listen to the Thai name pronunciation Listen to the Thai name pronunciation
By: Hanuman

Mixing finely chopped fresh chilies including their seeds with fish sauce and a splash of lime juice makes the staple sauce accompanying almost every Thai dish. Restaurants reserve it an honor place on the table, next to the tissue paper and the tooth picks. The debate is on. Some call it “phrik naam bplaa” other will insist on “naam bplaa phrik“. Whatever it’s called, every Thai will admit that some foods just do not taste right without it. It is unimaginable having hot and crispy Thai omelette over rice without it. So, make a batch of it. It will keep for a few weeks in the fridge and will bring you closer to Thailand as it does to the millions of Thais abroad every day.

Chili & Lime Fish Sauce Recipeตรทำพริกน้ำปลา
Hanuman from Thaifoodmaster
Prep Time 5 mins
Total Time 5 mins
Course Sauce
Cuisine Thai
Servings 4


  • 3-6 fresh bird's eye chili (kee noo suan) (พริกขี้หนูสวน) with the seeds, cut into very thin rounds
  • 3 tbs Thai fish sauce
  • The juice of half a lime
  • 3 small shallots chopped thinly
  • Pinch of sugar


  • Mix all the ingredients and keep in the fridge in a closed container. Sprinkle gently over food.
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4 comments… add one
  • Avatar JohnnyM Oct 4, 2011, 7:03 am

    Hello Chef Hanuman,
    Thank you so much for sharing your expertize with us. I would like to know about how long Chili & Lime Fish Sauce can last in the refrigerator.

    Thanks again,
    Johnny M.

    • Avatar JohnnyM Oct 4, 2011, 7:05 am

      Oops, I’m sorry…I didn’t read the portion above your recipe.

      Thank you!!!

  • Avatar serene Tan Jul 28, 2013, 1:10 pm

    May i know your 3 tbs is 3 tablespoon or ladle? as i see from the photo u are using ladle. Sorry, but i need your help.

    • Avatar Hanuman Jul 30, 2013, 1:10 pm

      the measurements are in TBS of course, sorry for the confusion, the image shows a serving dish…..

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