Nam Jin sauce is of Thai origin and here's Neil's version.


  • 2 Cloves Garlic roughly chopped

  • 2 Coriander roots washed thoroughly & roughly chopped

  • 1 long Red chilli de-seeded & roughly chopped

  • 1 long Wild green Scud Chilli finely sliced

  • 1 small red eschalot finely sliced

  • 3 ripe Cherry Tomatoes or 1 small vine-ripened tomato, roughly chopped

  • 0.25 cup caster sugar or palm sugar

  • 0.25 cup Fish sauce Boy brand or squid brand

  • 1 large Lime juiced


  • 1.

    In a mortar & pestle, pound the garlic & coriander root.

  • 2.

    Add the red and green chillies and pound further (not too much or it will be too hot).

  • 3.

    Add the tomatoes and pound until just pulped.

  • 4.

    Add the scuds, eschallots, sugar, fish sauce and lime juice, stir until mixed and the sugar has dissolved.

  • 5.

    Check that the flavours are, salty, sour and sweet!

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Posted by Gwen30Report
Excuse my ignorance, but what is a scud chilli?