What is Nam Jim?

Nam Jim (sometimes spelled Nam Chim, น้ำจิ้ม in Thai) is a general Thai term that means “dipping sauce.” It’s not a single sauce, but rather a family of sauces used for dipping or drizzling, typically with grilled meats, seafood, fried foods, and even vegetables. There are many varieties, each with different flavors tailored to the dish being served.

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Key Features of Nam Jim Sauces:

• Flavor Profile: Bold, balanced sweet-sour-spicy-salty combinations

• Base Ingredients: Usually include fish sauce, lime juice, sugar (palm or white), chilies, and garlic

• Often uncooked and freshly mixed

• Can vary in texture (from thin and watery to thicker, chunkier versions)

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Popular Types of Nam Jim:

1. Nam Jim Seafood (Nam Jim Talay / น้ำจิ้มซีฟู้ด):

   • Green chilies, garlic, lime juice, fish sauce, sugar

   • Very spicy and tangy

   • Served with: Grilled or steamed seafood

2. Nam Jim Jaew (น้ำจิ้มแจ่ว):

   • Toasted rice powder, dried chili flakes, lime juice, fish sauce, shallots

   • Smoky and earthy

   • Served with: Grilled meats like Gai Yang (grilled chicken) or beef

3. Nam Jim Gai (น้ำจิ้มไก่):

   • Sweet chili sauce made with red chilies, garlic, vinegar, sugar

   • Thicker, sticky, sweet and mildly spicy

   • Served with: Fried or grilled chicken

4. Nam Jim Satay:

   • Peanut-based sauce, coconut milk, curry paste

   • Rich, creamy, mildly spicy

   • Served with: Chicken or pork satay

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 Basic Nam Jim Recipe (Nam Jim Talay – Seafood Style)

Ingredients:

• 3 cloves garlic

• 3 Thai green chilies

• 3 tbsp fish sauce

• 3 tbsp lime juice

• 1 tbsp palm sugar (or brown sugar)

• Optional: cilantro stems, water to adjust consistency

Instructions:

1. Pound garlic and chilies in a mortar and pestle (or blend).

2. Mix in fish sauce, lime juice, and sugar until dissolved.

3. Adjust to taste: balance sweet, salty, sour, and heat.

Nam Jim Jaew (Thai Dipping Sauce for Grilled Chicken)

 Flavour Profile:

• Spicy, sour, salty, with a hint of sweetness and smoky nuttiness from toasted rice powder.

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Servings: Makes ~½ cup (enough for 2–4 servings of grilled chicken)

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Equipment Needed:

• Small mixing bowl

• Spoon or whisk

• Dry skillet or pan (for toasting rice, optional)

• Mortar and pestle or spice grinder (for rice, optional)

• Measuring spoons

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Time:

• Prep Time: 5–10 minutes

• Cook Time: 2–3 minutes (if toasting rice)

• Total Time: 10–15 minutes

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Ingredients:

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 How to Make Toasted Rice Powder (Khao Khua):

1. In a dry skillet, toast 2–3 tbsp of uncooked sticky rice (or jasmine rice) over medium heat until golden and aromatic (about 5 minutes).

2. Let cool, then grind to a coarse powder using a mortar and pestle or spice grinder.

3. Store extra in an airtight jar.

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Preparation Steps:

1. Mix Sauce Base:
   In a small bowl, combine fish sauce, lime juice, tamarind paste (if using), and sugar. Stir until the sugar dissolves.

2. Add Dry Ingredients:
   Stir in the chili flakes, toasted rice powder, shallots, green onions, and cilantro.

3. Taste & Adjust:
   Taste and adjust to your preference:

   • Add more lime juice if too salty

   • Add more sugar to soften acidity

   • Adjust chili to desired heat level

4. Serve Immediately:
   Best served fresh with grilled chicken, sticky rice, or vegetables.

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Nutritional Information (Per 2 Tbsp / 1 serving):

Note: Values vary depending on brands and exact ingredients used.