Name: Thai Dipping Sauce (Nam Jim Jaew) Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Thai
Ingredients: 0.5 oz. shallots, finely chopped; ¼ cup cilantro, finely chopped; 1 to 1½ whole lime, juiced; 1 to 1½ tbsp fish sauce; ½ to 1 tsp monk fruit brown sugar sweetener (or 2-3 tbsp apple juice for Whole30 alternative); 1 to 1½ tsp dried red pepper flakes; 1 tbsp toasted “sticky rice” powder (see below); ⅓ cup raw cashews; ¼ cup hemp seed hearts

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Introduction

Nam Jim Jaew is a vibrant Thai chili dipping sauce bursting with fresh herbs, tangy lime, and a hint of sweetness. Perfectly paired with grilled meats like chicken, beef, or pork, it brings a bold and refreshing kick to any meal.

A close-up of a white speckled bowl filled with a fresh, colorful sauce made of small chopped red onions, green herbs, and red chili flakes mixed with a golden liquid, showing a speckled texture and slight oil sheen. A silver spoon with ornate engravings rests inside the bowl, partially submerged in the sauce. The bowl is placed on a white marbled surface with a blurred green leaf and a lime half in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

0.5 oz. shallots, finely chopped
¼ cup cilantro, finely chopped
Juice of 1 to 1 ½ whole limes
1 to 1 ½ tbsp fish sauce
½ to 1 tsp monk fruit brown sugar sweetener (or 2-3 tbsp apple juice for Whole30)
1 to 1 ½ tsp dried red pepper flakes
1 tbsp toasted “sticky rice” powder (see below)

For the Thai toasted “sticky rice” powder (grain-free, gluten-free version):

⅓ cup raw cashews
¼ cup hemp seed hearts

Instructions

Step 1: Finely chop the shallots and cilantro. In a medium mixing bowl, combine the shallots, cilantro, lime juice, fish sauce, monk fruit sweetener (or apple juice), and dried red pepper flakes. Stir well and let the sauce rest at room temperature for 10 to 15 minutes to allow the flavors to develop.
Step 2: While the sauce rests, dry roast the cashews and hemp seed hearts in a skillet over medium-low heat for 3 to 4 minutes. Stir frequently to avoid burning. When the nuts and seeds have a fragrant, nutty aroma and turn lightly golden, remove from heat.
Step 3: Grind the roasted cashews and hemp seeds coarsely using a small food processor or pound them with a pestle and mortar.
Step 4: Just before serving, sprinkle 1 tablespoon of the toasted “sticky rice” powder over the sauce. Serve immediately alongside grilled meats such as chicken, beef, or pork for a delicious, authentic Thai experience.

Tips & Variations

Adjust the amount of lime juice and fish sauce to balance tartness and saltiness to your taste preferences.
For a traditional flavor, use toasted sticky rice powder instead of the nut and seed version if you don’t need a grain-free alternative.
If you prefer a milder sauce, reduce the dried red pepper flakes gradually.

Storage

Store the sauce separately from the toasted powder in an airtight container in the refrigerator for up to 3 days. Add the toasted powder fresh just before serving to maintain its crunch and aroma. Reheat grilled meats before dipping, but the sauce is best served cold or at room temperature.

How to Serve

A close-up image of a white speckled bowl filled with a colorful sauce that has finely chopped green herbs, red onion pieces, yellow seeds, and small red chili flakes mixed in an oily, slightly watery base. A silver spoon with detailed engraving is inside the bowl, slightly dipped into the sauce, being held by a woman's hand at the top right. The bowl sits on a white marbled surface with blurred green herb leaves and a sliced lime in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the toasted “sticky rice” powder ahead of time?

Yes, you can prepare the toasted cashews and hemp seeds powder in advance and store it in an airtight container at room temperature for up to one week.

Is there a vegetarian or vegan alternative for fish sauce?

You can substitute fish sauce with soy sauce or tamari for a vegetarian or vegan version; however, the flavor will be slightly different but still delicious.