Sauces · Tested at home
Nam Jim Jaew (Thai Dipping Sauce)
A tamarind, lime, and fish sauce dip with palm sugar, toasted rice powder, fresh Thai chiles, shallot, scallion, cilantro, and mint. This version preserves Justin's final adjustments from his pork dinner.
CookToast rice until golden and fragrant; exact time not recorded
MakesOne batch; finished volume not measured
Get everything ready
Ingredients
Tap an ingredient as you use it to keep your place.
Turn up the heat
Let’s cook.
- If making the rice powder, toast uncooked rice in a dry skillet, stirring, until golden and fragrant. Cool and grind, then measure 1 tablespoon of the powder.
- Dissolve the palm sugar in the measured water. Stir in the tamarind, fish sauce, and lime juice.
- Add the fresh Thai chiles, sliced shallot, scallion, cilantro, mint, and measured rice powder. Stir to combine and serve with the grilled pork.
From Justin’s kitchen
Use fresh Thai chiles and both cilantro and mint. The final version uses ½ tablespoon tamarind concentrate, 2 teaspoons palm sugar, one small shallot, and one large scallion.