Nam Jim Jaew (Spicy Thai Dipping Sauce)
Why this recipe works
- Punchy flavour: Fish sauce, lime, tamarind and dried chilli create a strong sweet-sour-salty-hot balance in a small amount of sauce.
- Toasted rice texture: Ground toasted rice gives the sauce its nutty aroma and characteristic lightly coarse texture.
- Fast to make: The sauce comes together quickly once the rice is toasted and the aromatics are prepared.
Get the most out of this recipe
Adjust the heat
- For less heat: Discard most of the chilli seeds before grinding, or use less dried chilli and adjust after tasting.
- For more heat: Keep the chilli seeds in and grind the dried chilli a little finer so the heat spreads evenly through the sauce.
- Keep the flavour balanced: If the sauce tastes too fiery, soften it with a little extra palm sugar or more lime, depending on whether it needs sweetness or sharpness.
Ingredient notes
- Toast the rice properly: The rice should be deep golden and nutty before grinding; under-toasted rice can taste flat and floury.
- Balance the sourness: Tamarind gives deeper tang while lime keeps the sauce fresh, so adjust the lime at the end if it needs a brighter finish.
- Use sugar for balance: Palm sugar should round out the chilli, fish sauce and acidity rather than make the sauce noticeably sweet.
Serving ideas
- Serve with grilled meats: Use it as a dipping sauce for grilled chicken, pork or beef, where the acidity cuts through smoky, savoury flavours.
- Add sticky rice: Sticky rice is a natural pairing and helps scoop up the sauce while softening the chilli heat.
- Use as a bright condiment: Spoon a little over simply cooked vegetables or grilled mushrooms for a salty, sour and spicy lift.
Make-ahead tips
- Make ahead: The sauce can be made in advance and kept covered in the fridge for up to 3 days.
- Bring back to room temperature: Let it stand briefly before serving so the flavours are more expressive and the texture loosens slightly.
- Stir before serving: The toasted rice can settle as the sauce sits, so stir well before bringing it to the table.
Equipment you'll need
Ingredients
Instructions
- Toast the rice crumbs in a dry frying pan over medium heat for 2 to 3 minutes, stirring constantly, until deep golden and nutty. Tip into a mortar and grind to a fine powder, then set aside to cool slightly.
- Snip the dried chilli into small pieces, discarding some seeds if you want it less hot, then grind to flakes in the mortar. Finely slice the shallot and squeeze the lime to get its juice.
- In a mixing bowl, whisk the palm sugar with the tamarind paste, fish sauce and lime juice until the sugar dissolves. Stir in the ground toasted rice, chilli flakes and shallot, then taste and adjust with a little more lime for sharpness or palm sugar for sweetness.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For the best flavour, toast the rice crumbs until properly golden; pale toasting will taste flat and floury.
- If serving to children or anyone sensitive to heat, remove most of the chilli seeds before grinding.
Substitutions
- Replace palm sugar with light brown sugar for a similar caramel sweetness.
- Replace shallot with red onion for a slightly sharper bite.
Storage
- Refrigerate up to 3 days
- Store in a sealed container in the fridge. Stir well before serving, as the toasted rice can settle; bring to room temperature for the best flavour.
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Recipe overview
- Servings: 4 servings
- Total time: 10min (10min active)
- Difficulty: Easy
- Cuisine: Thai
-
Allergens:
Fish
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