NAM — Sweet Chilli Sauce

Ramen & Sazeracs

GF VG
Product Details

Red Thai bird’s eye chill­ies, gar­lic, gin­ger, lime, sug­ar and sea salt are sim­mered in water until it reduces to a glossy thick sauce, it is then bot­tled and cooled to pro­duce the NAM sauce we use today. NAM was inspired by Viet­namese fish sauce, it’s spicy punchy flavour cuts through fat­ty meat, charred bbq joints, are great on burg­ers and ribs as well as just for dunk­ing your chips in! It is veg­an, gluten free and nut free.

Ready to eat straight from the bot­tle as a dip­ping sauce, mari­nade or
glaze.

250ml

Made in small batch­es in London

Ingredients & Allergens

Ingre­di­ents & aller­gens: Red bird’s eye chill­ies, gar­lic, gin­ger, limes, sea salt, sug­ar, tapi­o­ca starch.

Meet Di
Di

For as long as I can remem­ber, I have always had pen­chant for every­thing food relat­ed whether that’s cook­ing, run­ning mar­ket stalls or restau­rants. It all began in a lit­tle ter­race house in a bustling inner-city area of Man­ches­ter, back in the 90’s. I grew up com­plete­ly immersed in a melt­ing-pot of cul­tures, flavours and cuisines. My first mem­o­ries of enjoy­ing dif­fer­ent foods were in pri­ma­ry school where the mums of the oth­er chil­dren would bring in their home made dish­es on spe­cial hol­i­days such as Eid, Chi­nese New Year, Kwan­zaa or Diwali. I did­n’t know then but those flavours formed a pal­let which inevitably made me pas­sion­ate and com­plete­ly obsessed with recre­at­ing authen­tic dish­es in my lat­er years; I would research end­less­ly on how to roast and grind the cor­rect spices, where to buy those uncom­mon herbs that are nev­er avail­able in super­mar­kets and the tech­niques the​‘aun­ties’ use to teach me from wrap­ping tamales to the secret to mak­ing soft chewy naan — it was all I ever want­ed to do, LEARN. Cou­pled with my bold Viet­namese her­itage (and all the Phở and fish sauce that came with it!) and you have the hum­ble begin­nings of what is to become Ramen and Saz­er­acs today. 

I moved to Lon­don in 2017 and set up Ramen & Saz­er­acs, a fresh, young and inclu­sive sup­per club that bridges the gap between the cre­ative sec­tors and my pas­sion for cook­ing. Sum­mer 18′ we launched our very first Sup­per­club Ses­sions in the heart of Oxford Cir­cus on Carn­a­by Street in con­junc­tion with some very tal­ent­ed artists and illus­tra­tors, the fol­low­ing year we con­tin­ued the tra­di­tion and host­ed our debut Man­ches­ter sup­per club slap bang in the North­ern Quar­ter, sell­ing out tick­ets both times. Ramen and Saz­er­acs is still a young com­pa­ny with a lot to learn, but the thing is, we are open to ideas, col­lab­o­ra­tions and net­work­ing and hope­ful­ly togeth­er with the right peo­ple, we can con­tin­ue bring­ing you these evenings of pure joy and authenticity!