Whisk yourself away to Thailand with this quick and simple Nam Jim Jaew Sauce. Bursting with the essential Thai taste profile of spicy, sweet, sour, and salty, this lively and aromatic sauce can elevate any grilled meat, poultry, seafood, or vegetables. Prepare it in under 10 minutes, and get ready to experience the addictive and delicious essence of Thai cuisine.
Nam Jim Jaew is a vibrant sauce that brings a touch of heat, a hint of saltiness, a dash of sweetness, and, of course, a tangy sourness. This beloved sauce is a staple in Thai hawker stands and street markets, particularly complementing grilled meats, poultry, and seafood. Its versatility extends to serving as a delightful dip for Thai-inspired deep-fried snacks. With endless possibilities, one of my favourite ways to enjoy it is drizzled over plain jasmine rice.
In Thailand, “Nam Jim” is a general term for various dipping sauces. The one we’re exploring today is Nam Jim Jaew, unique for its reliance on dried red chilli flakes and toasted rice powder. This sauce’s distinctive flavour is closely tied to these ingredients, making them essential. Don’t skip this step—it’s simple to create the toasty, nutty rice powder. Check the notes at the end of the recipe for guidance on making it!
Ingredients required for nam jim jaew
How to make
You can have this tasty and flavoursome sauce on the table in under 10 minutes with only seven simple ingredients.
- Chop the green onion and coriander – dice the eschalot and roughly chop the coriander. Place into a bowl.
- Add remaining ingredients – add the chilli flakes, caster sugar, fish sauce lime juice and toasted ground rice. Stir well until the sugar has fully dissolved. Serve immediately or allow the flavours to meld for 5 minutes before serving.
- Serve – serve alongside your favourite Thai grilled meats, poultry or fish or serve with fried entrees and finger food as a thai chili dipping sauce. My Grilled Thai Chicken Skewers goes great with sauce.
Serving suggestions
Given the quick and easy preparation of this Thai sauce, you can whip it up in no time to infuse your favourite grilled meats with a delightful Thai flavour. Here are some ideas on what to pair with this tasty sauce:
- Grilled Meats: Drizzle over grilled meats such as chicken, pork, beef, or seafood. It adds a spicy, tangy kick that complements the smokiness of the grill.
- Thai Salads: Use it as a dressing for Thai salads, especially those featuring grilled or boiled meats. It adds a burst of flavour to the salad.
- Spring Rolls or Egg Rolls: Serve as a dipping sauce for crispy spring rolls or egg rolls. Its zesty flavours complement the crunchy exterior.
- Stir-Fries: Add a spoonful of Nam Jim Jaew to your stir-fried dishes for an extra layer of flavour. It works well with both meat and vegetable stir-fries.
- Rice or Noodle Bowls: Drizzle the sauce over rice or noodle bowls for an instant Thai flavour boost. It’s an excellent way to elevate a simple bowl of rice or noodles.
- Grilled Vegetables: Use as a dipping sauce for grilled vegetables. It adds a spicy and savoury element to the veggies.
- Marinade: Use it as a marinade for meats before grilling. Let the meat soak in the sauce for a while to absorb the flavors.
- Dipping Sauce for Seafood: Serve alongside grilled or fried seafood. It pairs well with the natural sweetness of prawns, squid, or fish.
- Rice Paper Rolls: Dip fresh rice paper rolls into Nam Jim Jaew for a burst of flavour. It complements the light and fresh taste of the rolls.
- Noodle Soups: Add a spoonful of this sauce to your noodle soups for a spicy and tangy kick. It works well with both broth-based and stir-fried noodle dishes.
Expert tips
To ensure your Nam Jim Jaew dipping sauce turns out perfect, here are some expert tips:
- Adjust Spice Level: The spiciness of the sauce can be adjusted by controlling the amount of dried red chili flakes. Start with a smaller quantity if you prefer a milder sauce and add more according to your taste.
- Toasted Rice Powder: Toasting the rice before grinding it into powder enhances the nutty flavor. Ensure the rice powder is finely ground for a smooth texture in the sauce.
- Fresh Ingredients: Use fresh ingredients, especially lime juice, for the best flavour. Freshly squeezed lime juice adds a bright and zesty element to the sauce.
- Balance Flavors: Taste the sauce as you go and adjust the balance of flavors. If it’s too spicy, add more sweetness or acidity to balance it out. Achieve a harmony between sweet, sour, salty, and spicy.
- Dipping Consistency: Adjust the consistency of the sauce by adding water if needed. The sauce should have a pourable yet slightly thick consistency, suitable for dipping.
- Make Ahead: Nam Jim Jaew can be made ahead and stored in the refrigerator. The flavours tend to meld and develop over time, making it even more delicious. Store in an airtight container for up to 1 week.
- Use High-Quality Fish Sauce: The quality of fish sauce significantly impacts the final taste of the sauce. Choose a high-quality fish sauce such as Megachef brand for an authentic and robust flavour.
- Serve at Room Temperature: Allow the sauce to come to room temperature before serving. This enhances the flavors, and the sauce won’t be too cold when enjoyed with grilled meats.
You may also enjoy
If you liked this Nam Jim Jaew recipe here are some other recipes you may like:
- Thai Grilled Chicken Skewers – this makes the perfect vehicle to dunk in this sauce
- Thai Basil Chicken Wings – another great Thai favourite dish
- Thai Pork Cakes with Cucumber Dipping Sauce – another great sauce to serve with any Thai nibbles
- Chilli Garlic Crisp Oil – a hot and spicy oil that is great for a dipping sauce or spooned over grilled meats
Nam Jim Jaew Sauce
Ingredients
- 2 eschalots, finely sliced
- ¼ cup chopped coriander leaves and stems
- 2 tablespoons fish sauce
- 1 large lime, juiced (approximately 2 tablespoons)
- 1 tablespoon white granulated sugar (or palm sugar)
- 2 teaspoon dried chilli flakes (adjust to your spice levels)
- 1 toasted rice powder (optional – See Notes)
Instructions
- Place all ingredients into a bowl and stir until the sugar has fully dissolved. Cover and chill until required. Serve as a condiment or dipping sauce to grilled meats, poultry and fish or as a dipping sauce to Asian inspired finger foods and entrees.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - GROUND TOASTED RICE
It isn’t essential to add this to the Nam Jim but I like the little extra lift it gives it. It’s easy to prepare and I usually make a large batch, rather than what the recipe calls for, and store it in the pantry so next time its already done and ready to go. Glutinous rice is available from some large supermarkets or any Asian grocer. To make Ground Toasted Rice:
Dry-fry 1/3 cup glutinous (sticky) rice in a frying pan over low heat, stirring often until its lightly golden in colour and fragrant. It needs to smell nutty and have a roasted aroma. Allow to cool completely, then grind in a mortar and pestle until a coarse powder. Store in an airtight container or screw-top glass jar in a cool dark place. Use as required. - SPICENESS
This sauce is not over the top spicy so feel free to add more dried red chilli flakes or use less depending on your spice tolerance.
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