I LOOOOOOVE this sauce. I put it on everything. Eggs, roasted veggies, sautéed veggies, grilled meat, fish – even pizza. It stores in the fridge for a good couple weeks if you don’t eat it all before then. Note: the traditional recipe calls for limes but I’ve replaced it with vinegar.

Nam Pla

• 12 Thai chilies, diced
• 4 cloves garlic, minced
• 3 TBSP fish sauce
• 1/4 cup vinegar
• 1 tsp sugar

Add everything to a cute little jar. Shake it up. Taste it. Want more tang? Add more vinegar. Want more umami? Add more fish sauce. Once it’s flavor profile is to your liking, spoon it over whatever your little heart desires. It gets better as the days progress.