Nam Jim Jaew: Spicy Thai Dipping Sauce
A hot, sour, smoky, and savory Thai dipping sauce, perfect for grilled meats or as a dressing for salads, featuring red chili flakes and toasted rice powder.
Ingredients
- 2 tbsp toasted sticky rice powder khao khua
- 3 tbsp fish sauce
- 3 tbsp lime juice freshly squeezed
- 1 tbsp red chili flakes prik pon
- 2 tbsp shallots finely sliced
- 1 tbsp cilantro chopped
- 1 tbsp mint leaves chopped
Instructions
- In a small bowl, combine the toasted sticky rice powder, fish sauce, fresh lime juice, and red chili flakes.
- Stir well to ensure all ingredients are thoroughly mixed and the rice powder is evenly distributed.
- Add the finely sliced shallots, chopped cilantro, and optional mint leaves.
- Stir gently to combine the herbs and shallots without bruising them too much.
- Taste the sauce and adjust the flavor balance as needed, adding more fish sauce for saltiness, lime juice for sourness, or chili flakes for heat.
- Serve immediately with grilled meats, fried chicken, or as a dressing for a vibrant Thai salad.
Notes
For an extra layer of flavor, toast your own sticky rice until golden brown, then grind it into a powder. While this recipe is sugar-free, a touch of palm sugar is often included in traditional versions for balance. Adjust chili flakes to your spice preference for more or less heat. This sauce is best made fresh but can be stored in the refrigerator for up to 3 days.