Authentic Thai Recipe for
Dried Chilli Dipping Sauce

น้ำจิ้มแจ่ว (Nam Jim Jeaw)

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First published on July 23, 2015
Recipe by W. Tipsuwan

Authentic Thai recipe for Dried Chilli Dipping Sauce

Yield: 1/2 Cup

Prep time: 5 Minutes

Ingredient List:

3 Tablespoons Fish Sauce
3 Tablespoons fresh Lime juice
2 teaspoons Sugar
2 teaspoons Sun Dried Thai Hot Chili
2 teaspoons Toasted Ground White Rice
1 Tablespoon Coriander / Cilantro Leaves

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About my Nam Jim Jeaw:

Nam Jim Jeaw is a spicy dipping sauce that we often serve with grilled meats. The main ingredients are dried hot chilies, toasted and ground rice, fish sauce, sugar, and fresh lime juice, and it is quite easy to whip some up. Dried chili dipping sauce is always served on the side with Gai Yang (ไก่ย่าง), our traditional recipe for barbecued chicken that is marinated in a flavorful Thai sauce and then grilled over wood coals. You can prepare this dipping sauce recipe to serve on the side with western style grilled meats. Use it to add a Thailand style fusion of flavors to beef steak. It's terrific.

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Step by Step Directions:

How to Make Nam Jim Jeaw

Step 1

One ingredient that we need to make nam jim jeaw that you might not have on hand is the toasted and ground white rice. Some markets in Thailand have this toasted and ground rice already done and sold in small bags. If you already have the rice, you can skip to step 3.

How to make your own toasted rice: Take about 1/2 cup of rice and toast it in a wok or frying pan over medium heat for about 5 - 10 minutes, stirring constantly.

Step 2

When the rice is mostly golden brown in color, let it cool then put it in a mortar and grind until it is crushed into a rough powder.

Step 3

You don't need every kernel crushed completely. A few big pieces will be OK. You can also do this in a small grinder, like a coffee grinder, or food processor.
Store this ground rice in your spice rack in a tightly sealed jar. This is a lot more than you'll need right now.

Step 4

If making your own chili flakes, grind the while dried chilies just until they are well broken up. You don't want chili powder. Squeeze the fresh limes, and measure the other ingredients. You'll need a nice fresh bunch of cilantro.