Spicy Thai dipping sauce with toasted rice powder, lime, and fish sauce. For grilled meats.
Nam jim jaew is the go-to sauce for gai yang (grilled chicken) and grilled beef. The sauce should be thin enough to drizzle but with visible texture from rice and herbs.
Keeps refrigerated for a few days but best fresh. Some versions add tamarind for extra sourness.
Ingredients
Scale
Measurement units
- Uncooked sticky rice (for khao khua)
- Fish sauce
- Fresh lime juice
- Water
- Sugar
- Dried red chile flakes
- Shallots, sliced very thin
- Scallions, sliced thin
- Fresh cilantro, chopped
Ingredients
Scale
Measurement units
- Uncooked sticky rice (for khao khua)
- Fish sauce
- Fresh lime juice
- Water
- Sugar
- Dried red chile flakes
- Shallots, sliced very thin
- Scallions, sliced thin
- Fresh cilantro, chopped
Instructions
Make the khao khua
Make the khao khua
Mix the sauce
Mix the sauce
Toast and build
Toast and build
Before you cook
Cook notes
- • Nam jim jaew is the go-to sauce for gai yang (grilled chicken) and grilled beef.
- • The sauce should be thin enough to drizzle but with visible texture from rice and herbs.
- • Some versions add tamarind for extra sourness.
- • Keeps refrigerated for a few days but best fresh.
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