Simple Thai Fish Sauce & Chili Dip Recipe
(nam pla prik ki noo)
125 ml fish sauce
1 teaspoon calamansi juice
8 – 10 fresh red or green bird’s eye chilies, coarsely chopped
Combine all ingredients in a bowl and transfer to small sauce bowls when serving. Any leftover dip can be kept in a covered container in the fridge. You can keep adding fish sauce and a squeeze of calamansi juice to the leftover chilies, which will keep their bite for quite some time.