Nam Jim Jaew, the Thai dipping sauce, packs zesty, sweet, and smoky flavors in a snap.
Perfect for BBQ chicken, juicy pork, sizzling steak, or fresh fish—this sauce instantly levels up any grilled or roasted meat!
What’s Inside
What is Nam Jim Jaew?
Nam Jim Jaew (น้ำจิ้มแจ่ว) literally means “Jaew Dipping Sauce.” Hailing from Thailand’s Northeast (Isaan), it’s now a favorite all over the country.
This sauce hits all the right notes—earthy, tangy, and nutty from toasted rice, bright with tamarind, and rounded out by fish sauce, palm sugar, and dried chilies. It’s the ultimate companion for grilled meats and sticky rice.
In Thai, Nam Chim / Nam Jim (น้ำจิ้ม) just means “dipping sauce,” kind of like Nuoc Cham in Vietnamese cuisine.
There are lots of kinds: Nam Jim Kai (sweet chili sauce), Nam Jim Satay (peanut dipping sauce), or Nam Jim Talay (seafood dipping sauce)—all perfect for adding that punch to your dishes.
Ingredients
Nam Jim Jaew comes in two versions: the classic Issan style with tamarind, or a lime version that’s easier to make at home. Here’s the lime-friendly version:
- Fish sauce
- Brown sugar (traditionally palm sugar)
- Lime juice
- Toasted rice powder (Khao Khua)
- Chili flakes
- Cilantro (roots, stems or leaves)
- Shallot
Instructions
- Finely chop the cilantro and shallot.
- In a bowl, mix fish sauce, brown sugar, lime juice, and water in a 2:2:½:1 ratio (adjust to taste).
- Stir in the toasted rice powder, chili flakes, shallot, and cilantro until well combined.
- Serve Nam Jim Jaew with your favorite grilled meats or sticky rice!
Expert Tips
Substituting Palm Sugar
- Palm sugar gives Nam Jim Jaew its signature caramel depth, but brown or black sugar works beautifully.
- If using solid palm sugar, finely chop and dissolve it in hot water before adding fish sauce and lime juice.
- Granulated sugar works too, and for a natural twist, replace 2 tbsp sugar with 1.5 tbsp honey or maple syrup.
Substituting Khao Khua (Toasted Rice Powder)
- Khao Khua can be made at home from roasted glutinous rice, but store-bought bột thính (Vietnamese toasted rice powder) is a quick and reliable shortcut.
- Beyond Thai and Lao cuisine, roasted rice powder is beloved in Vietnam too—especially in Bì (shredded pork skin), a key component of the classic Cơm Tấm (rice platter).
What goes perfectly with Nam Jim Jaew
Grilled meats – Moo Ping (grilled pork skewers), Gai Yang (Thai BBQ chicken).
Sticky rice – the ultimate Isaan companion. Go for traditional Khao Niao (Thai Sticky Rice), quick Instant Pot Sticky Rice or fragrant Pandan Sticky Rice.
Sausages & cold cuts – like Thai Sai Ua or Vietnamese Nem nướng
Fresh vegetables – a platter of raw, fresh vegetables is often served on the side to cleanse the palate.
Rice paper rolls – a zesty alternative to hoisin-peanut sauce for Vietnamese spring rolls or chicken spring rolls.
More Asian Dipping Sauces
(Vietnamese shrimp paste dipping sauce)
Nam Jim Jaew – Thai BBQ Dipping Sauce
Ingredients
- 2 tbsp fish sauce (to your taste)
- 2 tbsp brown sugar (to your taste)
- ½ tbsp lime juice (to your taste)
- 1 tbsp water (to your taste)
- 1 tsp roasted rice powder (Khao Khua)
- 1 tsp chili flakes (to your taste)
- 1 handful cilantro (leaves or stems) (to your taste)
- 1 shallot
Instructions
- Chop the cilantro and shallot finely.
- Mix fish sauce, brown sugar, lime juice, and water in a ratio of 2:2:1/2:1 (adjust to your flavor at the end).
- Incorporate toasted rice powder, chili flakes, shallot and cilantro. Mix well.
- Enjoy Nam Jim Jaew with BBQ or roasted meat.
