Thai nam jim or Thai dipping sauce is crazy flavourful and dead easy. Garlic, shallots, lime juice and hot chilies. It’s a Thai wonder sauce.
Thai dipping sauce is great on just about everything. Maybe not ice cream but other than that. It’s called nam jim. That’s actually just another way of saying Thai dipping sauce so that’s not particularly useful information. The flavours are wonderful though. Salty, sweet, spicy and sour. The core flavours of Southeast Asia.
The only thing to plan for is a bit of time to let the flavours combine. It’s great when you mix it up but it’s even better if you give it a bit of time to come together. Not a ton of time. Not overnight. But an hour or two. Makes all the difference.
Or better yet. Mix up a batch and keep it in the fridge. Use it when the mood hits. That makes it a condiment I guess. It’s a lot better than ketchup so I say it’s worth the space. And it gets better when it sits for a few days.
This sauce works as a dressing as well. Add a bit of oil and drizzle it on a steak or chicken salad. On a budda bowl. With grilled meat or chicken. Like a Thai chimichurra. Tossed with chicken wings. Tossed with noodles. And that’s before you even dip anything in it. Like I said – great with just about everything. Good enough to eat with a spoon.
You can just take everything, toss it into a food processor and pulse it. Don’t puree it though. You want little bits of everything in this sauce.
That’s the easy way. Or, if you have a good knife and you like to use it, mince everything up. It’s good practice with your knife if nothing else.
I don’t really know what else to say except I love this sauce.
- 1/4 cup fish sauce
- 1/4 cup lime juice - fresh squeezed
- 2 green chilies seeded and minced
- 1 red chili seeded and minced
- 1/4 cup shallots minced
- 1 large clove garlic - as finely chopped as you can
- 1/4 cup minced cilantro
- 1/4 cup brown sugar
- 1/4 cup water
- Combine ingredients. Stir.
- Let sit for an hour or more to let the flavours combine.