Nam Jim Po Piah (Spring Roll Sauce)

Nam Jim Po Piah (Spring Roll Sauce)


1 person made this

About this recipe: This sauce is a handy sauce to have around, not just for Po Piah, but also for other fried appetizers. It will keep well for a few weeks in the refrigerator.

Toi Bangkok (Krung Thep Maha Nakhon), Thailand

Serves: 12 

  • ½ cup water
  • ½ cup white vinegar
  • 1 cup sugar
  • 2 teaspoons salt
  • 1 garlic clove, finely minced or pounded
  • 1 bird eye’s chili, pounded to pulp

Prep:5min  ›  Cook:10min  ›  Ready in:15min 

  1. Mix all ingredients in a medium pot and let simmer for 10 minutes.

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