What is Nam Jim sauce made of?

Nam Jim is a family of Thai sauces that typically blend fish sauce, lime juice, palm or white sugar, chili flakes, garlic, and fresh herbs. Some versions include toasted rice powder or tamarind paste for added complexity and depth.

How do you make Thai fish dipping sauce?

To make a Thai fish dipping sauce (Nam Jim Seafood), crush garlic and bird’s eye chilies in a mortar, then stir in lime juice, fish sauce, sugar, and optionally a bit of water or vinegar. It should taste sharp, spicy, and slightly sweet — perfect for grilled or steamed fish.

What’s the best sauce for Thai seafood?

Nam Jim Seafood, also called Nam Jim Talay , is the most popular. It combines chilies, garlic, lime, sugar, and fish sauce. You can tweak the ratios based on how spicy or sour you want it. Try it with steamed shrimp, grilled squid, or mussels for a fresh coastal flavor.

Jeow Som is a Lao-Thai dipping sauce that’s heavy on lime juice, garlic, fermented fish sauce, and crushed chili. Often made in a clay mortar, it’s thinner than Nam Jim Jaew and designed to cut through fatty meats or fried dishes.

Thai Dip Made in Mortar and Pestle: Authentic Meat Sauce Recipe

Name: Thai Dipping Sauce for Meat Made in Mortar and Pestle
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Thai
Ingredients: “Original” All-Purpose Nam Jim Jeaw; 1 tablespoon jasmine rice or glutinous rice, uncooked; 2 tablespoon tamarind paste; 1 tablespoon fish sauce; 1 tablespoon lime juice; 1 tablespoon palm sugar, finely chopped, packed; 2 tablespoon finely diced shallots; 1 teaspoon toasted chili flakes, or to taste; 3 tablespoon chopped herbs such as cilantro, green onions, mint, or sawtooth coriander; Light Nam Jim Jeaw; 1 tablespoon jasmine rice or glutinous rice, uncooked; 2 tablespoon fish sauce; 1 ½ tablespoon lime juice; 1 tablespoon tamarind paste, or sub another ½ tablespoon lime; 1 teaspoon sugar; 1 teaspoon toasted chili flakes, or to taste; 2 tablespoon minced shallots; 3 tablespoon chopped herbs such as cilantro, green onions, mint, or sawtooth coriander; Mellower Tomato Jeaw; 1 recipe All-Purpose Nam Jim Jeaw (above); ⅓ cup small diced juicy tomatoes

Description

Bold, smoky Thai dipping sauce made in a mortar and pestle. Perfect with grilled meat and sticky rice. Quick, balanced, and packed with real flavor.

Ingredients

Scale

“Original” All-Purpose Nam Jim Jeaw

1 tablespoon jasmine rice or glutinous rice, uncooked

2 tablespoon tamarind paste

1 tablespoon fish sauce

1 tablespoon lime juice

1 tablespoon palm sugar, finely chopped, packed

2 tablespoon finely diced shallots

1 teaspoon toasted chili flakes, or to taste

3 tablespoon chopped herbs such as cilantro, green onions, mint, or sawtooth coriander

Light Nam Jim Jeaw

1 tablespoon jasmine rice or glutinous rice, uncooked

2 tablespoon fish sauce

1 ½ tablespoon lime juice

1 tablespoon tamarind paste, or sub another ½ tablespoon lime

1 teaspoon sugar

1 teaspoon toasted chili flakes, or to taste

2 tablespoon minced shallots

3 tablespoon chopped herbs such as cilantro, green onions, mint, or sawtooth coriander

Mellower Tomato Jeaw

1 recipe All-Purpose Nam Jim Jeaw (above)

⅓ cup small diced juicy tomatoes

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Instructions

1. Toast the rice in a dry skillet over medium heat until golden and fragrant. Let cool.

2. Grind the toasted rice in a mortar and pestle until coarse but not powdery.

3. Add chili flakes and pound briefly to combine with the rice powder.

4. Add palm sugar and pound until dissolved slightly.

5. Pour in tamarind paste, fish sauce, and lime juice. Mix with the pestle to emulsify.

6. Stir in diced shallots and chopped herbs gently to preserve texture.

7. (For Light Version) Use lighter ratio of lime and sugar. Mix all ingredients the same way.

8. (For Tomato Jeaw) Fold diced tomatoes into the finished Nam Jim Jeaw.

9. Taste and adjust lime, fish sauce, or sugar as needed. Serve immediately.

Notes

Nam Jim is best served fresh. You can refrigerate it up to 3 days, but the herbs will lose some brightness. Use with grilled meats, roasted vegetables, or sticky rice. For extra heat, increase chili flakes.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Sauces
Method: Mortar and Pestle
Cuisine: Thai

Nutrition

Serving Size: 2 tbsp
Calories: 35
Sugar: 3g
Sodium: 350mg
Fat: 1g
Saturated Fat: 0g
Unsaturated Fat: 0.8g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 0.5g
Protein: 1g
Cholesterol: 0mg