Nam chim
Nam chim chaeo
Place of originThailand
Region or stateSoutheast Asia
Created byThai people
Nam chim paesa

Nam chim or nam jim (Thai: น้ำจิ้ม, IPA: [ná(ː)m tɕîm]) is Thai for "dipping sauce". It can refer to a wide variety of dipping sauces in Thai cuisine, with many of them a combination of salty, sweet, spicy and sour.[1]

Nam chim tend to be more watery in consistency than nam phrik (Thai chili pastes). Although Sriracha sauce is commonly known as sot Sriracha in Thailand (sot is the Thai pronunciation of the English word sauce), it is sometimes called nam chim Sriracha or nam phrik Sriracha.

A more-or-less generic and basic nam chim is used for grilled or steamed seafood. This sauce contains garlic, fish sauce, sugar, lime juice, and bird's eye chilies. Variations on this basic recipe find their use as a dipping sauce with and as an integral part of many dishes. Many of the ingredients in a nam chim are finely chopped or pounded in a mortar and pestle or, non-traditionally, ground in a blender.


The history of nam chim can be traced back to the Ayutthaya period of Thailand's history. French diplomat Simon de la Loubère, who visited Siam during the mid-Ayutthaya period, described the use of plain sauces with spices, garlic, chibols, or sweet herbs, as well as a fermented shrimp paste called kapi, which was commonly used to enhance the flavor of dishes.[2] Many types of nam chim used in different dishes are mentioned in various cookbooks, including "Maekrua Hua Pak" (1908–1909) by Mrs. Plian Passakornwong, and "Nang Suea Kap Khao Son Luklan Kap Pholmai Khong Wang Lae Khanom" (1876-1961) by Mrs. Kleep Mahitorn.[3][4] These early dipping sauces evolved over time, with various regional variations and styles emerging, resulting in countless unique blends of flavors and ingredients found in today's nam chim.


Popular dipping sauces in Thailand are:

See also


  1. ^ Bento, Thaifood. "Thai Dipping Recipe : Nam Jim Jaew / Nam Chim Chaeo (น้ำจิ้มแจ่ว)".
  2. ^ de La Loubère, Simon (1693). A New Historical Relation of the Kingdom of Siam CHAP. IV. Concerning the Table of the Siameses. Translated by A.P.
  3. ^ Plian Passakornwong (1908), ตำราแม่ครัวหัวป่าก์: ตำรากับเข้าของกินอย่างไทยแลเทศ (in Thai)
  4. ^ Kleep Mahitorn (1961), หนังสือกับข้าวสอนลูกหลาน กับ ผลไม้ ของว่าง และขนม / ของ ท่านผู้หญิงกลีบ มหิธร (in Thai)
  5. ^ "How to Make Jaew แจ่ว - Thai Dried Chilli Dipping Sauce - SheSimmers". Retrieved 21 September 2014.
  6. ^ [1][dead link]
  7. ^ "Clay's Kitchen : Tam Ra Ahan Thai (Thai Recipes) ตำราอาหารไทย". Retrieved 21 September 2014.