Penne with nam jim, dill and toasted sesame is a powerfully flavored but light dish is perfect for a main course I the summer months. Rich umami nodes from the cooked tomato and fish sauce laden nam jim balance the earthy flavor from the dill oil. We served these for lunch last week and they were a hit. Toasted sesame adds a subtle nuttiness which rounds out the dish. Nam Jim is a versatile Vietnamese sauce which you can keep on hand in the freezer for a myriad of other applications. This recipe serves four.


Nam Jim
50g Fish sauce
50g Water
50g White Wine Vinegar
50g White Sugar
1/2 Lime, Juiced
1 Tablespoon ginger, grated
1 teaspoon garlic, minced
1 teaspoon chilli in oil

500 g Penne

50g Fresh Dill
20g Vegetable Oil

1 Zucchini, sliced thinly
2 Tomatoes, diced

2 Tablespoons White Sesame, toasted in a dry pan and ground slightly

Salt and Freshly Ground Black pepper


To organize the Penne with Nam Jim, Dill and Toasted Sesame, mix all ingredients for nam jim in a non-reactive bowl with a whisk. Blend dill with vegetable oil in a thermomix. Season with salt and set aside. Bring a pot of salted water to a boil for the pasta. In a heavy bottom pan, heat a tablespoon of vegetable oil over medium heat and add the tomatoes. Cook until lightly caramelized and add the zucchini slices. Cook for one minute. Add four tablespoons of the nam jim and set aside.

Cook the pasta according to the instructions on the box, subtracting one minute before al dente. Add a few tablespoons of pasta water to the pan with vegetables and add drained pasta. Cook tossing until al dente – about two minutes. And add two tablespoons of the dill oil. Plate and serve with toasted sesame and a few turns of freshly ground black pepper.

Enjoy this summer pasta or get in touch if you’d like one of our chef’s to cater your next business luncheon.