Lime with Fermented Fish Sauce (Yum Manao Pla Ra)

Name: Lime with Fermented Fish Sauce (Yum Manao Pla Ra)
Prep time: 10 min
Total time: 10 min

Published December 22, 2025
Updated January 01, 2026
Author Bell V’Kit

Limes with fermented fish sauce (ยำมะนาวปลาร้า) is a bold, in-your-face Thai lime dip that you eat just as it is. It’s sour, salty, funky, spicy, and crunchy all at once, the kind of bite that wakes up your whole palate.

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Total : 10 min

Spice Level : High

Skill Level : Easy

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What Is Lime with Fermented Fish Sauce (ยำมะนาวปลาร้า)?

Warning: this dish is not for the faint of heart. One bite and it hits you with full-on sour, spicy, funky power. Think of it as a Thai “shock to the senses” snack: whole peeled limes dipped in a punchy dressing made of fish sauce, pla ra, chili flakes, roasted rice powder, and a touch of palm sugar.

It’s the kind of thing you eat when you want something intense, refreshing. Every bite wakes up your palate instantly, the sourness of the lime, the funky depth of pla ra, the heat from the chili, and that roasted nuttiness from toasted rice.

This isn’t a gentle dish. It’s bright, fiery, crunchy, funky, and incredibly satisfying, a perfect little jolt for anyone who loves strong sour flavors.

Hi! I’m Bell. I love food, travel, and cooking with fresh ingredients. On this site, I share Thai recipes that are fun to make and enjoy with loved ones. Some recipes lean toward tradition, while others carry my own twist.
Happy cooking!

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Why You'll Love Lime with Fermented Fish Sauce

Bold, bright, and instantly wakes up your palate with unapologetic intensity
Perfect balance of sour, salty, spicy, and funky flavors in every bite
Fresh limes give refreshing, zesty brightness you can't stop eating
Pla ra (fermented fish) adds deep umami and that signature northeastern Thai character
Roasted rice powder adds aroma and a subtle nuttiness that rounds everything out
Incredibly simple to make, just peel, mix, dip, and eat, no cooking required
Fun and addictive snack for anyone who loves strong, punchy flavors

Ingredients & Equipment Checklist

Use this checklist to quickly gather your ingredients and equipment for smooth, stress-free cooking.

[] 10 limes
[] 3 tbsp fish sauce
[] 1 tbsp pla ra (fermented fish sauce)
[] 1 tbsp dried chili flakes
[] 1 tbsp roasted rice powder
[] 1 tbsp palm sugar

[{

Equipment

[] Sharp knife (for peeling the limes)
[] Cutting board
[] Small mixing bowl (for the dressing)

}]

Ingredient Highlight: Lime (มะนาว)

Why It Matters
Lime is the soul of this dish. Its sharp, bright acidity is what delivers that electric “wake me up” sensation the moment it hits your tongue. When eaten whole, the flavor becomes even more intense, juicy, citrusy, and refreshingly sour in a way that cuts through the funk and heat perfectly.

How It’s Used
For this recipe, the limes are fully peeled, removing both skin and pith. This exposes the fruit’s pure, juicy interior, allowing every segment to soak up the salty, spicy, funky dressing. Each bite becomes a burst of citrus balanced by the depth of pla ra and the warmth of roasted rice powder.

In Thai Cooking
Lime is one of the pillars of Thai cuisine. It is used to brighten salads, balance curries, sharpen dipping sauces, and round out spicy soups. It’s essential in dishes like som tam, tom yum, larb, yum seafood, and countless dipping sauces. Its acidity doesn’t just add flavor; it brings balance and structure to the entire dish.

Nutritional & Health Benefits

High in vitamin C, supporting immunity
Helps aid digestion and reduce bloating
Natural acidity boosts flavor without added salt
Contains antioxidants that fight inflammation
Refreshing and hydrating due to high water content

Tips Before You Start Making Lime with Fermented Fish Sauce

Choose juicy limes: Look for limes that feel heavy for their size. They’re juicier, brighter, and give you a stronger citrus punch.
Peel carefully: Remove all the skin and white pith. Any leftover pith will add bitterness and dull the flavor.
Taste your pla ra first: Every brand (and every homemade batch) has a different level of funk, saltiness, and sourness. Adjust your dressing based on how strong yours is.
Start small: This dish is intense. Start with a small bite and build your way up. It’s bold, bright, and meant to wake you up.

Lime with Fermented Fish Sauce (Yum Manao Pla Ra)

Limes with fermented fish sauce (ยำมะนาวปลาร้า) is a bold, in-your-face Thai lime dip that you eat just as it is. It’s sour, salty, funky, spicy, and crunchy all at once, the kind of bite that wakes up your whole palate.

Servings : 10

Spice Level : High

Skill Level : Easy

Prep : 10 min

Cook : 0 min

Total : 10 min

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Ingredients

[] 10 limes
[] 3 tbsp fish sauce
[] 1 tbsp pla ra (fermented fish sauce)
[] 1 tbsp dried chili flakes
[] 1 tbsp roasted rice powder
[] 1 tbsp palm sugar

[{

Equipment

[] Sharp knife (for peeling the limes)
[] Cutting board
[] Small mixing bowl (for the dressing)

}]

Cooking Instructions

1. Prepare the Limes

[] Peel the limes completely (remove skin and pith).

2. Make the Dressing

[] In a bowl, add fish sauce, pla ra (fermented fish sauce), chili flakes, roasted rice powder, and palm sugar.
[] Mix well until the palm sugar dissolves.