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Thai Dipping Sauce - Nam Jim Jaew
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Thai Dipping Sauce - Nam Jim Jaew

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)
Author: Nagi

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.

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!).