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.
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.
Notes
Note 1 :
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Note 2: If using palm sugar, break it into small pieces first. You can microwave it for 5 seconds to soften it, which makes it easier to break apart.