Spicy Thai Dipping Sauce – Nam Jim Jaew

I am a huge fan of Thai dipping sauces. Not only Thai but also Vietnamese. There is something about the perfect balance of sweet, sour, and spice that when served with sticky rice or grilled meat, well, let’s just say it is a game changer. I’ve made some pretty darn good sauces in the past such as the Thai shallot sauce, the Thai Three Sauce, or the classic Thai dipping sauce, but this sauce in particular really stands out. It’s known as nam jim jaew and what separates it is the additions of toasted rice and spring onions.

Nam Jim Jaew with Grilled Beef

Let’s get started.

Ingredients:

  • 3 tbsp fish sauce (I use Red Boat)
  • 2 tbsp pomegranate syrup, or preferably tamarind pulp
  • 1 tbsp ground red chili
  • 1/2 tbsp palm sugar
  • 2 tsp toasted rice
  • 2 tbsp spring onion, thinly sliced

Now typically you would use tamarind pulp for this recipe, however I was out and decided to use pomegranate syrup as it yields the same texture and sourness to the dish. Did I mention it was just as awesome? Regardless, add everything to a small mixing bowl, and with the back of a fork, mix everything together, ensuring that the palm sugar thins out.

How to make Nam Jim Jaew

Add the sauce into a small serving dish and serve alongside any grilled meat. This stuff is addicting. I was actually eating it by the spoon, and I’m not kidding about that. I probably used about 5 different spoons as it was hard to hold back. When paired with the grilled beef, well, you are just going to fall in love. Hope you enjoy!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

One thought on “Spicy Thai Dipping Sauce – Nam Jim Jaew

  1. I really need to give this a shot. Also, can’t help but commend you on your perfect medium rare. It’s usually the first thing I notice when I see beef sliced up. I’m a sucker for that pink centre. Haha.

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