Dipping sauce for dried fish or meat
This is a savory, umami-rich dipping sauce commonly used in Southeast Asian cuisines, particularly in Thailand and Laos, to complement dried fish or meat. It typically features a base of fish sauce, lime juice, and chili peppers, often enhanced with garlic, sugar, and sometimes toasted rice powder for texture. The sauce provides a bright, salty, and spicy contrast to the intense, concentrated flavor of sun-dried proteins.
🍽️ Nutrition at a glance
This condiment is very low in carbohydrates and fat, with negligible protein. Its key nutrients come from the fish sauce, providing sodium and small amounts of B vitamins, while the lime juice contributes vitamin C. A typical serving is very low in calories, generally under 20 kcal.
Nutrition breakdown
| Calories | 15 kcal |
| Protein | 1.5 g |
| Carbs | 2 g |
| Fat | 0.1 g |
| Fiber | 0.2 g |
| Sugar | 1 g |
| Sodium | 580 mg |
| Sodium | 580 mg |
| Vitamin C | 4 mg |
| Potassium | 45 mg |
| Iron | 0.3 mg |
| Vitamin B12 | 0.1 mcg |
| Calcium | 8 mg |
Per 2 tablespoons (30 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this sauce is a cornerstone of the 'nam pla wan' or 'jaew' family of dips, designed to rehydrate and add complex flavor to preserved foods. Nutritionally, the fermentation of fish sauce creates beneficial amino acids and the capsaicin in chilies may offer a temporary metabolic boost.
