This Nam Jim Jaew recipe is a Thai spicy chili dip with lime, toasted rice powder, and tamarind that goes with grilled meats, fried fish, and spices up dishes with tangy, sour, spicy, and umami flavor. It has wholesome ingredients that once pounded together, packs a punch! Nam jim jaew is a classic Thai dipping sauce to have tableside and you can easily make it at home.
Table of contents
I often make tamarind paste for my sinigang sour soups and even cocktails or various Asian sauces. It’s a kind of taste that lip-smacks and yet, makes you want more and more.
That’s why this Thai chili dip calls me everytime. I love making a small batch with tamarind, and keeping it in the fridge. It will spice up your food… literally and figurately.
I think it’s a fun recipe. The mix of ingredients takes me to Thailand (kinda), but it really feels authentic, spicy, tongue-hugging, and wakes up even the simplest of proteins.
Let’s go!
What Is Nam Jim Jaew?
Nam Jim Jaew (น้ำจิ้มแจ่ว) is a Thai dried chili dipping sauce traditionally served with grilled meats. Unlike sweet Thai chili sauce, Nam Jim Jaew is thinner, savory, spicy, tangy, and not as sweet.
Originating in Isan (Northeastern Thailand), Nam Jim Jaew has been traditionally served with grilled meats and sticky rice.
Nowadays, it’s so popular in Thai restaurants all over the world and in the States… it can go on so many dishes or soups and give it a new elevated flavor.
The toasted rice powder, called khao khua, is one of the ingredients that is distinctive to this chili dipping sauce.
It the toasty, nutty, and gritty rice powder that gives Nam Jim Jaew its signature flavor and expected texture that let’s people know exactly what it is.
I usually have sweet glutinous rice to make the toasted rice powder and use it in Thai chicken larb all the time.
Without the toasted rice powder it will not be as authentic, but you can make toasted rice powder at home with a mortar and pestle like I do, or even use a coffee grinder.
What Does Nam Jim Jaew Taste Like?
Nam Jim Jaew is all about balance. You get several flavors at once:
- Spicy from dried chili flakes
- Salty and Umami from fish sauce
- Sour and tangy from lime and tamarind (I like both in the sauce)
- Slightly sweet from sugar
- Toasted and nutty from toasted rice powder
- Refreshing Zest and Aromas from shallots, scallions, and cilantro
How Spicy Is Nam Jim Jaew?
Since this is a homemade sauce, you can control the heat or even add fresh tomatoes to tone down the spice. However, it’s spicy! It’s meant to be spicy, hot, and tangy sour. All these make it a bold sauce that go best with the grilled proteins.
What Is Toasted Rice Powder?
If you’ve never made Nam Jim Jaew before, khao khua may be the ingredient that makes you wonder if you can go without it, but it makes a difference in the turnout. It’s traditional for this sauce.
Raw sticky rice (called sweet glutinous rice which is not actually sweeet and is gluten-free) is dry-toasted in a pan until golden and smells toasted, then ground into a coarse powder. Use a coffee grinder or work it out with the mortar and pestle.
Making it yourself is easy and gives the sauce an especially fresh flavor with the best little crunchies that make this sauce standout.
Nam Jim Jaew Ingredients (Thai Chili Dipping Sauce)
I love the combo of fresh lime juice AND tamarind paste. They go well and thin the sauce out nicely. If you want a thicker and less sour sauce, you can lessen the lime juice.
- 3 tablespoons fish sauce
- 4 tablespoon fresh lime juice
- 2 tablespoon tamarind paste
- 1 Green onion – thinly sliced
- 1 Shallot – thinly sliced and chopped
- 1/4 cup Cilantro – thinly sliced
- 3/4 tablespoon sugar, agave, or honey
- 3 teaspoons Thai dried chili flakes, or more to taste
- 2 chopped bird’s eye chilis
- 2 tsp water
- 1 tablespoon uncooked glutinous rice then toast and grind to a sand-like powder
Kitchen Tools Needed
- Small skillet
- Mortar and pestle or spice grinder
- Small mixing bowl
- Spoon
How to Make Nam Jim Jaew Instructions
- Heat the skillet without oil and add the rice. Swirl around until it is golden and smells nutty. Don’t burn the rice grains. Then pound or grind until sand-like.
- In a mortar and pestle, add the rice powder, tamarind, bird’s eye chilis, half of the shallots, sugar, and the dried chili flakes. Pound together to release flavors and make a paste.
- Add to the mixing bowl and add in the remaining ingredients of lime juice, fish sauce, scallions, shallots, cilantro, and a little water. Mix well. Add more tamarind paste for a thicker sauce and more sour, tanginess. When it’s to your taste, serve and enjoy!
How to Serve Nam Jim Jaew
Nam Jim Jaew is served in a small bowl like a ramekin or sauce bowl, then served on the table to go with grilled foods like Thai grilled chicken, pork neck, or fried or grilled fish. You can also pair it with…
Try It With Sticky Rice
If you like to be authentic, try this sauce alongside some sticky rice and simple grilled meat. Stick a little rice in the sauce and bite with the meat, all together.
Best Tips
- Fresh lime gives the sauce a much brighter flavor than bottled lime juice.
- Be sure to add toasted rice powder to really make the traditional kind of dip.
- You want the rice to become golden and smell nutty and toasted, but don’t burn it. Let it cool before grinding.
- You can adjust the sweet, sour, and spice. Adjust to your liking as needed.
- Use fresh herbs like fresh scallions and cilantro for the best flavor. Trust me on this! The greens need to be crisp and have fresh smell.
Storage and Leftovers
A glass jar with an airtight kid will be best to keep this sauce fresh. Plastics seems to stain and also allow air in so the herbs will not be as green and taste vibirant.
Add some fresh green scallions, cilantro, and lime juice before serving to refreshen the sauce.
FAQs
Can I make Nam Jim Jaew less spicy?
Yes. Simply reduce the amount of dried chili flakes.
Can I make it ahead of time?
Yes. The flavors develop as it sits, making it a great make-ahead dipping sauce.
How long does Nam Jim Jaew last?
Store it in a covered container in the refrigerator and use within a few days.
Nam Jim Jaew is proof that a few simple ingredients can create an innovative dipping sauce that will spice your dishes up, instantly.
Just a little goes a long way and is worth it to make a small batch to have on hand. Now lunches and dinners are transformed and you get a taste of Thai in the comfort of your own kitchen.
Nam Jim Jaew (Thai Spicy Chili Sauce)
Equipment
- Small skillet
- Mortar and pestle or spice grinder
- Spoon
Ingredients
- 3 tablespoons fish sauce
- 4 tablespoon fresh lime juice
- 2 tablespoon tamarind paste
- 1 Green onion thinly sliced
- 1 Shallot
- ¼ cup Cilantro
- 3/4 tablespoon sugar agave, or honey
- 3 teaspoons Thai dried chili flakes or more to taste
- 2 chopped bird’s eye chilis
- 2 tsp water
- 1 tablespoon uncooked glutinous rice then toast and grind to a sand-like powder
Instructions
- Heat the skillet without oil and add the rice. Swirl around until it is golden and smells nutty. Don’t burn the rice grains. Then pound or grind until sand-like.1 tablespoon uncooked glutinous rice then toast and grind to a sand-like powder
- In a mortar and pestle, add the rice powder, tamarind, bird’s eye chilis, half of the shallots, sugar, and the dried chili flakes. Pound together to release flavors and make a paste.4 tablespoon fresh lime juice, 3 tablespoons fish sauce
- Add to the mixing bowl and add in the remaining ingredients of lime juice, fish sauce, scallions, shallots, cilantro, and a little water. Mix well. Add more tamarind paste for a thicker sauce and more sour, tanginess. When it’s to your taste, serve and enjoy!
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