Sweet-and-spicy dipping sauce (Nam jeem kai yang) from True Thai: The Modern Art of Thai Cooking by Victor Sodsook

  • distilled vinegar
    "Distilled vinegar, also known as virgin vinegar, can be made from just about any vinegar – for instance: rice, malt, wine, fruit, balsamic, apple cider, kiwifruit, rice, coconut, palm, cane, raisin, date, beer, honey, kombucha, and much more. As its name suggests, this vinegar is distilled from ethanol. ‘Distilled’ plainly means that the liquid component is separated from the base mixture. This produces a colorless solution with 5-8% acetic acid in the water – relatively weaker than white or spirit vinegar." http://www.differencebetween.net/object/comparisons-of-food-items/difference-between-white-and-distilled-vinegar/
  • granulated sugar
  • Show all ingredients...

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Dear blue crab (Pu jaa); Vegetarian spring rolls (Poh pia tod mangsawirat); Barbecued chicken, Bangkok style (Kai yang Bangkok); Barbecued chicken, Chiang Mai style (Kai yang Chiang Mai); Barbecued chicken, Issan style (Kai yang Issan); Golden money bags (Tung thong); Golden egg nets filled with stir-fried minced chicken (Rum)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kbrooks on March 03, 2025

    Good dipping sauce for BBQ chicken on pg.302. Also good for spring rolls and fried wontons.

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