Scotch bonnet peppers, red bird's eye chillies, garlic, ginger, lime and sugar are simmered for upto 3 hours 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.
 
We recommend pairing NAM with spring rolls, summer rolls, vietnamese pancakes, kebabs, toasties, sandwiches and chips!