Nam Pla Wan (Thai Mango Dipping Sauce)
Nam Pla Wan brings bold, sweet, salty, and spicy flavor to every bite of sour fruit. Thai street vendors dip crisp green mangoes in this sauce, but it pairs well with any unripe, tangy fruit. Make this easy dipping sauce at home and turn tart produce into a crave-worthy Thai snack.
Ingredients in Nam Pla Wan
Coconut sugar or palm sugar: Use as the base for sweetness. Melt it down first (if using palm sugar) to create the thick, syrupy texture.
Fish sauce: Adds a salty, umami-rich depth that balances the sweetness.
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Shrimp paste (kapi): Stir in a small amount for a bold, fermented flavor that defines traditional Nam Pla Wan.
Dried shrimp: Pound or chop into small pieces to add texture and savory, seafood-rich notes. I like to wash and rinse it a few times to soften and make it easy to chop.
Shallots: Slice thinly.
Thai chilies: Slice into small pieces to add heat—adjust the amount based on your spice preference.
Water: Add just a little to help dissolve the sugar and bring the sauce together without thinning it out too much.
How to Make Thai Mango Dipping Sauce
- Rinse or soak dried shrimp, then chop finely (or leaves big chunks if you prefer). Chop Thai chilies and slice shallots.
- In a saucepan, combine sugar, water, shrimp paste, fish sauce, and chopped dried shrimp.
- Cook over medium-low heat, stirring until the sugar dissolves.
- Stir in chilies and shallots, simmer for a few more minutes or until slightly thicken, then let cool before serving with sour fruit or green mango salad.
How to Store Thai Fruit Dip
Let Nam Pla Wan cool completely before transferring it to an airtight container. Store it in a glass jar and refrigerate for up to 1 month. Reheat gently or let it sit at room temperature to loosen the texture before serving.
Related Recipes
- Thai Green Mango Salad
- Nam Prik Kapi : This Shrimp Paste Dip
- Thai Nam Pla Prik : Thai Easiest Condiment
- Nam Jim Jeaw : This dip makes all the meat tastes better!
Nam Pla Wan (Thai Mango Dipping Sauce)
Equipment
Ingredients
- 2 tbsp dried shrimp (if able to find)
- 1-2 shallots (thinly sliced)
- 2-3 fresh chilies (or 1/2 -1 tsp chili flakes)
- 1/2 cup coconut sugar
- 2 tbsp fish sauce
- 1 tbsp shrimp paste
- 2 tbsp water
Instructions
- Prepare the dried shrimp: Rinse the dried shrimp a few times under cold water or soak in warm water for 2–3 minutes. Drain well and chop into tiny pieces.
- Prep the aromatics: Slice shallots thinly and chop Thai chilies. Set aside.
- Make the sauce base: In a small saucepan, combine coconut sugar (or palm sugar), water, fish sauce, shrimp paste, and chopped dried shrimp. (If using palm sugar, make sure to break it into small pieces first.)
- Cook the sauce: Place the saucepan over medium-low heat and stir continuously until the sugar fully dissolves and the sauce becomes slightly syrupy.
- Add aromatics: Stir in the chopped chilies and sliced shallots. Simmer for another 2–3 minutes until the sauce thickens slightly—it will continue to thicken as it cools.
- Cool and serve: Let the sauce cool before serving. Enjoy with green mango slices or any tart, under-ripened fruit such as green apples, or use it as a flavorful topping in Thai green mango salad.
