Red dried chili on a wood board

Nam Jim Jaew

Thai Style Grilled Dipping Sauce

Nam Jim Jaew is a Thai dipping sauce serves alongside grilled meat or poultry. This dipping sauce is originated from the North Eastern part of Thailand and usually really spicy. However, tone down the spiciness based on your preferences is recommended. Also, this recipe is delicious with Gai Yang and Moo Ping. Moreover, it is so simple to make and it can be kept in the fridge for a week or two. So, make more and have it ready anytime you fire up that BBQ.


  • 2 tablespoons lime juice, freshly squeezed
  • 2 tablespoons shallots, minced
  • 2 tablespoons good quality fish sauce
  • 3 tablespoons palm sugar
  • 4 tablespoons tamarind concentrate
  • 4 teaspoons toasted rice powder
  • Thai dried chili flakes or red pepper flakes, to taste or as spicy as you like
  • cilantro, chopped to garnish as you like
  • water


Preparing Toasted Rice Powder by:

Using about 0.5 cups of raw uncooked jasmine rice in a saute pan. Then toast the rice over a dry pan on medium-high heat. Keep toasting until the rice turns a deep golden brown but not burn. Once cooldown, grind it in a mortar and pestle until a fine powder. Optional, adding a couple of leaves of Kaffir Lime during the toasting process will elevate this recipe to the next level.

Making Nam Jim Jaew by:

First heating up palm sugar, tamarind, and 2 tablespoons of water over medium heat. Next, turn the heat off once all ingredients well combined at the same time adding shallots into the sauce. Then seasoning with fish sauce, lime juice, and adjust seasoning as you like. Only add the toasted rice powder and cilantro just right before serving. Bon Appetit!!!

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