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 plenty of finely chopped aromatics – garlic, chilli, eschalots and inexperienced onion. Tart, salty and somewhat 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 basic 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 (should you dare!).

What to make use of this Thai Dipping Sauce for

As a result of it’s brilliant and punchy, it pairs fantastically with strongly flavoured meats like Gai Yang (Thai street-stall rooster), Southern Thai Turmeric Rooster and Thai meatballs. However it’s additionally extremely versatile – the form of sauce you’ll end up utilizing for every little thing: as a salad dressing, drizzled over plain poached or pan fried proteins (like grilled or poached rooster or pan fried fish), or as a dipping sauce for dumplings, skewers and all types of appetisers.

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

Get pleasure from! – 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, somewhat candy and fantastically fragrant from the finely minced contemporary aromatics blended in. Slightly 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 forth – 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 forth.Makes ~1/2 cup (125 ml)

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Recipe Notes:

Authenticity word: 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 pals, please don’t come for me – I promise the sauce continues 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 exploit tamarind puree right here, to not be confused with tamarind paste or tamarind focus which is stronger and extra bitter. When 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 appropriate color, and the lime provides additional bitter. That is my secret sub for Pad Thai too. Works so properly!)
2. Eschalots – Also called French onions, referred to as “shallots” within the US. Those that seem 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 folks in Australia name “shallots” ie the lengthy inexperienced onions.
3. Spiciness – This sauce is usually spicy in Thailand however it doesn’t imply it needs to be! Be at liberty to skip the chilli. You may also use dried chili flakes. To regulate 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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