Thai Dipping Sauce – Nam Jim Jaew

Right here is Thailand’s favorite dipping sauce for meat. It’s referred to as Nam Jim Jaew and it’s made with tamarind paste, fish sauce, sugar and many finely chopped aromatics – garlic, chilli, eschalots and inexperienced onion. Tart, salty and slightly bit candy, it really works so properly with Thai meats

What’s Nam Jim Jaew? Thailand’s favorite dipping sauce!

Nam Jim Jaew is a traditional Thai dipping sauce historically served with grilled meats, particularly Gai Yang and different BBQ dishes. It’s tangy, savoury, spicy and will get beautiful contemporary flavour from finely minced garlic, eschalots, inexperienced onion and chilli (when you dare!).

What to make use of this Thai Dipping Sauce for

As a result of it’s vibrant and punchy, it pairs superbly with strongly flavoured meats like Gai Yang (Thai street-stall hen), Southern Thai Turmeric Rooster and Thai meatballs. But it surely’s additionally extremely versatile – the type of sauce you’ll end up utilizing for all the pieces: as a salad dressing, drizzled over plain poached or pan fried proteins (like grilled or poached hen or pan fried fish), or as a dipping sauce for dumplings, skewers and all kinds of appetisers.

When you begin making it, you’ll surprise the way you lived with out it. 🙂

Take pleasure in! – Nagi x

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Thai Dipping Sauce – Nam Jim Jaew

That is Thailand’s favorite dipping sauce for proteins. It’s tart, salty, slightly candy and superbly fragrant from the finely minced contemporary aromatics blended in. Somewhat tamarind is what makes this distinctly Thai – it thickens the sauce so it clings to issues, and makes it bitter. Use leftovers for Pad Thai – it is an important ingredient! I like to make use of this to serve with meats, fish and so on – it is so flavourful, you should utilize it over a plain piece of cooked fish – although it is also terrific as a salad dressing or dipping meatballs, spring rolls and so on.Makes ~1/2 cup (125 ml)

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Recipe Notes:

Authenticity be aware: Conventional Nam Jim Jaew features a small quantity of floor toasted rice (~1 tsp) which provides a contact of toasty flavour and thickens the sauce barely. I skip it right here as a result of I discover the flavour and texture nonetheless fabulous with out it (tamarind thickens it sufficient so it clings to), and it’s one much less step! Thai buddies, please don’t come for me – I promise the sauce remains to be scrumptious. 🙂
1. Tamarind is a bitter fruit paste that offers Thai meals its signature tang. It additionally thickens sauces as it’s a paste, not a liquid. Key ingredient in Pad Thai!
I take advantage of tamarind puree right here, to not be confused with tamarind paste or tamarind focus which is stronger and extra bitter. If in case you have tamarind paste, use half the quantity.
Substitute with an additional squeeze of lime juice plus a teaspoon of ketchup (thickens and is the fitting color, and the lime provides additional bitter. That is my secret sub for Pad Thai too. Works so properly!)
2. Eschalots – Often known as French onions, referred to as “shallots” within the US. Those that appear like child onions, they aren’t as harsh as common onions, and likewise finer so good if you need little bits in sauces. To not be confused with what some individuals in Australia name “shallots” ie the lengthy inexperienced onions.
3. Spiciness – This sauce is usually spicy in Thailand nevertheless it doesn’t imply it needs to be! Be at liberty to skip the chilli. You can even use dried chili flakes. To manage the spiciness, begin with much less and add extra to style.
Storage – Retains for two days within the fridge. Not appropriate for freezing (contemporary flavours misplaced!).

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