I stumbled upon this recipe on Instagram. I have no idea what it’s actually called but it’s definitely salsa adjacent.
I followed the recipe very closely except that I didn’t have palm sugar so I used cane sugar.
I found it a tiny bit too fishy so I will be adjusting the fish sauce amount next time.
I had it with some pork tenderloin and it came out absolutely delicious. It has a nice sweetness that pairs well with it, and the tamarind also adds a little something something.
by sreeazy_human
8 Comments
It’s like a weird chimichurri
Nam Tok / waterfall/ crying tiger
Laos has something similar called Jeow Som
Chimichurri?
The sauce itself seems like prik nam pla, although there may be some nuance that distinguishes it. This is a S tier condiment that you should familiarize yourself with if you aren’t.
It’s jeow som
I’ll name it Tim
Hmong have a variant with cilantro and green onion called Kua Txob.. It’s the best of them imo
Jeow Som is the name aka Crack Sauce