Nam Jim Jaew

Name: Nam Jim Jaew
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Thai (Isan)
Ingredients: Fish sauce — 45 ml (3 tbsp); Fresh lime juice — 45 ml (3 tbsp); Palm sugar or brown sugar — 20 g (4 tsp); Toasted rice powder (khao khua) — 15 g (2 tbsp); Dried chile flakes (Thai style) — 5 g (1.5 tsp); Shallot, thinly sliced — 1 small; Fresh coriander and mint, chopped — 10 g each (2 tbsp each)

The Quirky Foodster Team

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15 min

Prep

5 min (rice toasting)

Cook

Ingredients

Fish sauce — 45 ml (3 tbsp)
Fresh lime juice — 45 ml (3 tbsp)
Palm sugar or brown sugar — 20 g (4 tsp)
Toasted rice powder (khao khua) — 15 g (2 tbsp)
Dried chile flakes (Thai style) — 5 g (1.5 tsp)
Shallot, thinly sliced — 1 small
Fresh coriander and mint, chopped — 10 g each (2 tbsp each)

Method

If making toasted rice powder from scratch: toast raw sticky rice in a dry skillet over medium heat, stirring constantly,
until deeply golden brown, then grind to a coarse powder.
Combine fish sauce, lime juice and palm sugar in a mixing bowl; stir until sugar dissolves.
Stir in toasted rice powder and chile flakes.
Add sliced shallot.
Fold in fresh coriander and mint just before serving.

Cultural Background: A tangy, smoky dipping sauce from Thailand's Isan region, nam jim jaew combines roasted rice powder (khao khua) with fish sauce, lime and chile flakes, the essential accompaniment to grilled meats like moo ping and larb.

Tips: • Toasted rice powder (khao khua) is what gives this sauce its distinctive nutty, smoky depth — it's worth making from scratch or seeking out at Asian grocers. • Add the fresh herbs at the very last moment to keep them vibrant.

Variations: • Adjust chile flake quantity for varying heat levels. • Add finely chopped lemongrass for extra aromatic complexity, common in some regional versions.

Storage: Refrigerate in an airtight container up to 3 days; best consumed fresh as herbs wilt over time.

Reheating: Not applicable; served cold or at room temperature. Nutrition (per serving) Approx. 20 kcal, 0.5 g protein, 0.3 g fat, 3.5 g carbohydrate per 15 ml serving. FAQs What is nam jim jaew traditionally served with? Grilled meats like moo ping (grilled pork skewers) and larb, essential to Isan (northeastern Thai) cuisine. What is toasted rice powder? Raw rice toasted until deeply golden and ground to a coarse powder, giving a distinctive nutty, smoky flavour and slight texture to Isan dishes.

FAQs: What is nam jim jaew traditionally served with? Grilled meats like moo ping (grilled pork skewers) and larb, essential to Isan (northeastern Thai) cuisine. What is toasted rice powder? Raw rice toasted until deeply golden and ground to a coarse powder, giving a distinctive nutty, smoky flavour and slight texture to Isan dishes.