By @saucesanddips | Isan-Style Thai Sauce for Grilled Meats
Nam Jim Jaew is a fiery, tangy, and deeply savory sauce from northeastern Thailand (Isan), traditionally served with grilled meats like steak, chicken, or pork. It’s built on toasted rice powder, tamarind, fish sauce, lime juice, and chili flakes—bold flavors that balance sour, spicy, salty, and umami.
Ingredients (Makes about 1/2 cup)
- 2 tablespoons tamarind paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1/2 teaspoon sugar (palm sugar preferred)
- 1 tablespoon Thai chili flakes (to taste)
- 1 tablespoon toasted rice powder (khao khua)
- 1 tablespoon chopped cilantro (optional)
- 1 tablespoon finely chopped green onions (optional)
Instructions
1. Combine Wet Ingredients
In a bowl, whisk together tamarind paste, fish sauce, lime juice, and sugar until smooth.
2. Add Heat and Texture
Stir in chili flakes and toasted rice powder. Mix well to combine.
3. Finish and Serve
Fold in cilantro and green onions if using. Serve fresh with grilled meats or sticky rice.
Serving Ideas
- Drizzle over grilled steak, chicken, or pork
- Serve with sticky rice or fresh vegetables
- Use as a dip for crispy spring rolls or meat skewers
Tips from @saucesanddips
- Adjust chili flakes to your spice tolerance
- Toasted rice powder adds smoky depth and texture—don’t skip it!
- Make fresh before serving for best flavor and aroma
Tag your recreations with #saucesanddips and follow @saucesanddips for more bold, regional sauces and dips.
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