RecipeTin Eats

Fast Prep, Big Flavours

Home Cuisines Thai Recipes

Thai Dipping Sauce – Nam Jim Jaew

By Nagi Maehashi
9 Comments
Jump to
Recipe

Here is Thailand’s favourite dipping sauce for meat. It’s called Nam Jim Jaew and it’s made with tamarind paste, fish sauce, sugar and lots of finely chopped aromatics – garlic, chilli, eschalots and green onion. Tart, salty and a little bit sweet, it works so well with Thai meats

Thai Dipping Sauce - Nam Jim Jaew

This is a Quick Flick recipe!

This is another “quick flick” recipe which are simple recipes for handy things like sauces and sides. They are easy to make with few ingredients so I’ve skipped all my usual bells and whistles so I can get more of these to you – because they are useful to have in your arsenal!

What is Nam Jim Jaew? Thailand’s favourite dipping sauce!

Nam Jim Jaew is a classic Thai dipping sauce traditionally served with grilled meats, especially Gai Yang and other BBQ dishes. It’s tangy, savoury, spicy and gets lovely fresh flavour from finely minced garlic, eschalots, green onion and chilli (if you dare!).

Thai Chicken - Gai Yang

What to use this Thai Dipping Sauce for

Because it’s bright and punchy, it pairs beautifully with strongly flavoured meats like Gai Yang (Thai street-stall chicken), Southern Thai Turmeric Chicken and Thai meatballs. But it’s also incredibly versatile – the kind of sauce you’ll find yourself using for everything: as a salad dressing, drizzled over plain poached or pan fried proteins (like grilled or poached chicken or pan fried fish), or as a dipping sauce for dumplings, skewers and all sorts of appetisers.

Once you start making it, you’ll wonder how you lived without it. 🙂

Enjoy! – Nagi x

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Thai Dipping Sauce - Nam Jim Jaew

Thai Dipping Sauce – Nam Jim Jaew

Author: Nagi
Tap or hover to scale
Print
This is Thailand's favourite dipping sauce for proteins. It is tart, salty, a little sweet and beautifully aromatic from the finely minced fresh aromatics mixed in.
A little tamarind is what makes this distinctly Thai – it thickens the sauce so it clings to things, and makes it sour. Use leftovers for Pad Thai – it's an essential ingredient!
I like to use this to serve with meats, fish etc – it's so flavourful, you can use it over a plain piece of cooked fish – though it's also terrific as a salad dressing or dipping meatballs, spring rolls etc.
Makes ~1/2 cup (125 ml)

Ingredients

  • 1 tbsp tamarind puree (Note 1)
  • 2 tbsp fish sauce
  • 2 tbsp lime juice (sub 1 1/2 tbsp rice vinegar)
  • 2 tbsp brown sugar or palm sugar (shaved)
  • 1 tbsp hot water
  • 1 tsp garlic , very finely minced with a knife
  • 1 1/2 tbsp green onion , very finely minced with a knife
  • 1 tbsp eschalots , very finely minced with a knife (Note 2)
  • 1/2 – 2 tsp red Birds Eye chilli or Thai chilli , deseeded, very finely minced with a knife – OPTIONAL (Note 3)

Instructions

  • Mix all the ingredients together until the sugar is dissolved.
  • Set aside for 30 minutes or longer to let the flavours meld.

Recipe Notes:

Authenticity note: Traditional Nam Jim Jaew includes a small amount of ground toasted rice (~1 tsp) which adds a touch of toasty flavour and thickens the sauce slightly. I skip it here because I find the flavour and texture still fabulous without it (tamarind thickens it enough so it clings to), and it’s one less step! Thai friends, please don’t come for me – I promise the sauce is still delicious. 🙂
1. Tamarind is a sour fruit paste that gives Thai food its signature tang. It also thickens sauces as it is a paste, not a liquid. Key ingredient in Pad Thai!
I use tamarind puree here, not to be confused with tamarind paste or tamarind concentrate which is stronger and more sour. If you have tamarind paste, use half the amount.
Substitute with an extra squeeze of lime juice plus a teaspoon of ketchup (thickens and is the right colour, and the lime adds extra sour. This is my secret sub for Pad Thai too. Works so well!)
2. Eschalots – Also known as French onions, called “shallots” in the US. The ones that look like baby onions, they are not as harsh as regular onions, and also finer so good when you want little bits in sauces. Not to be confused with what some people in Australia call “shallots” ie the long green onions.
3. Spiciness – This sauce is often spicy in Thailand but it doesn’t mean it has to be! Feel free to skip the chilli. You can also use dried chili flakes. To control the spiciness, start with less and add more to taste.
Storage – Keeps for 2 days in the fridge. Not suitable for freezing (fresh flavours lost!).
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Reader Interactions

Leave a Comment

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




9 Comments

  1. Janie Karger says

    What can I substitute eschallots with? My local supermarket didn’t have any

    Reply

  2. Ayu McCarthy says

    Hi Nagi, with this recipe, Nam Jim Jaew, what or if I can substitute the fish sauce for a vegan family member? Your help is greatly appreciated. Thank you in advance ☺️

    Reply

    • Nagi says

      You sure can Ayu! It gets lots of flavour from the fresh aromatics so you won’t feel it falls short 🙂 – N x

      Reply

      • Ayu McCarthy says

        Thank you for getting back to me. So I can just omit the fish sauce. Too easy 💕

        Reply

  3. Nik says

    Hi Nagi,
    Do you mean tomato ketchup in the tamarind substitute or kecap manis please?

    Reply

    • Nagi says

      Hi Nik! Yes, use ketchup + lime juice instead of the tamarind, quantity is in the notes 🙂 – N x

      Reply

  4. Mike says

    Just wondering where the roasted rice powder is?

    Reply

    • Cheryl D says

      See the recipe notes.

      Reply

    • Nagi says

      Hi Mike! I popped a note in the recipe about this, hand on heart, I’ve done it with and without and really didn’t miss it, so I started skipping it and that became my default recipe, and that’s what I’ve shared here 🙂 – N x

      Reply