Thai Dipping Sauce - Nam Jim Jaew

This is Thailand's favourite dipping sauce for proteins. It is tart, salty, a little sweet and beautifully aromatic from the finely minced fresh aromatics mixed in. A little tamarind is what makes this distinctly Thai - it thickens the sauce so it clings to things, and makes it sour. Use leftovers for Pad Thai - it's an essential ingredient! I like to use this to serve with meats, fish etc - it's so flavourful, you can use it over a plain piece of cooked fish - though it's also terrific as a salad dressing or dipping meatballs, spring rolls etc.Makes ~1/2 cup (125 ml)

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Thai Dipping Sauce - Nam Jim Jaew

Ingredients

  • 1 tbsp tamarind puree ) ((Note 1)
  • 2 tbsp fish sauce
  • 2 tbsp lime juice ) ((sub 1 1/2 tbsp rice vinegar)
  • 2 tbsp brown sugar or palm sugar ) ((shaved)
  • 1 tbsp hot water
  • 1 tsp garlic (, very finely minced with a knife)
  • 1 1/2 tbsp green onion (, very finely minced with a knife)
  • 1 tbsp eschalots ) (, very finely minced with a knife (Note 2)
  • 1/2 - 2 tsp red Birds Eye chilli or Thai chilli ) (, deseeded, very finely minced with a knife - OPTIONAL (Note 3)

Instructions

1

Mix all the ingredients together until the sugar is dissolved.

2

Set aside for 30 minutes or longer to let the flavours meld.

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Dec 2025 Added