Nga Yok Chin – Burmese Chilli Dip

Burmese Chilli Dip
Burmese Chilli Dip

Estimated reading time: 2 minutes

Nga Yok Chin – Burmese Chilli Dip is a very simple red chilli condiment/dip that lends heat & tang to any South East Asian Dip. I love to add a small spoonful to my plate as I’m having some rice and curry.

Also perfect as a marinade and my other favourite way, jazz up your mayo! In fact, I love mixing all sorts of South East Asian chilli dips to mayonnaise before serving it. Makes a whole lot of difference!

Shall we get our aprons on?


Burmese Chilli Dip
Nga Yok Chin with Mayo

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Lin xx

Burmese Chilli Dip

Nga Yok Chin – Burmese Chilli Dip

How to make Burmese Chilli Dip (Nga Yok Chin).
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Course: dip
Cuisine: Burmese
Keyword: chilli
Prep Time: 5 minutes
Total Time: 5 minutes
Calories: 32kcal
Author: Azlin Bloor


  • 2 fresh red chillies
  • 1 clove garlic
  • juice of 1 lime
  • ½ tsp white vinegar
  • 2 tsp fish sauce
  • 1 tsp soy sauce
  • ½ tsp palm sugar
  • 1 Tbsp fresh coriander
  • 1 tsp spring onions


  • Pound or chop the chillies & garlic.
  • Add sugar and the seasonings & mix well.
  • Finally, add the herbs and serve immediately.
  • Or add to mayonnaise or soured cream


Calories: 32kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 1283mg | Potassium: 125mg | Fiber: 1g | Sugar: 3g | Vitamin A: 90IU | Vitamin C: 18mg | Calcium: 20mg | Iron: 1mg
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