Nam Jim Jaew (Thai Meat Dipping Sauce)

I drizzle this spicy, tangy Thai dipping sauce on everything from grilled meat to sticky rice. Nam Jim Jaew delivers bold flavors with just a handful of pantry ingredients. You’ll want to keep a jar of this smoky chili-lime magic in your fridge at all times.

Course condiment

Cuisine thai

Keyword nam jim jaew, nam jim jeaw, Thai tamarind dipping sauce

Prep Time 2

Cook Time 8

Total Time 10

Servings servings

Calories 61

Author Mary Thatcher

Equipment

1 skillet
1 blender

Ingredients

1 tbsp toasted rice powder (khao khua) (If you don't already have toasted rice powder on hand, I suggest you toast 1/2 cup uncooked rice. That way you will have it on hand whenever you need.)
1 tbsp coconut sugar (or regular table sugar or granulated monk fruit)
1 tbsp chili flakes
2 tbsp tamarind paste
4 tbsp fish sauce
1 tbsp cilantro (chopped)
1 shallot (thinly sliced)

Instructions

Make Toasted Rice Powder (Khao Khua). (If you don't already have it.)

Start by selecting your rice. Sticky or glutinous rice is commonly used for making toasted rice powder, but you can also use jasmine rice or long-grain white rice.
Place the rice in a skillet pan and toast it over medium heat. Stir the rice frequently using a spatula or by shaking the pan. Stirring helps distribute the heat evenly. Continue until the rice turns golden.
Once the rice is toasted to your liking, remove it from the heat and let it cool completely.
Once cooled, transfer the toasted rice to a mortar and pestle or a spice grinder. Grind the rice into a coarse powder, working in batches if necessary.
Once ground into a powder, store the toasted rice powder in an airtight container in a cool, dry place. It can be kept for several months.

Mix and Serve

Chop and slice fresh ingredients: Finely chop cilantro and thinly slice the shallots. Set them aside.
In a small bowl, combine tamarind paste, fish sauce, coconut sugar, chili flakes, and the toasted rice powder. Stir until the sugar dissolves.
Add herbs and taste: Stir in the chopped cilantro and sliced shallots. Taste and adjust the balance of sour, salty, sweet, and spicy to your liking. Serve with grilled meats!

Video

@stickyricethaikitchen
This is when Thai people don’t wash rice before cooking. Nam Jim Jeaw ingredients 1 tbsp toasted rice powder (khao khua) (If you don't already have toasted rice powder on hand, I suggest you toast 1/2 cup uncooked rice. That way you will have it on hand whenever you need.) 1 tbsp coconut sugar (or regular table sugar or granulated monk fruit) 1 tbsp chili flakes 2 tbsp tamarind paste 4 tbsp fish sauce 1 tbsp cilantro (chopped) 1 shallot (thinly sliced) #namjimjeaw #dippingsauce #bbq #easyrecipe #summer2025
♬ original sound - Mary J. Thatcher

Notes

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Nutrition