Nam chim
Nam chim chaeo 2.jpg
Nam chim chaeo
TypeDip
Place of originThailand
Region or stateSoutheast Asia
Created byThai people
Nam chim paesa
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.

Variants

Popular dipping sauces in Thailand are:

See also

References

  1. ^ Bento, Thaifood. "Thai Dipping Recipe : Nam Jim Jaew / Nam Chim Chaeo (น้ำจิ้มแจ่ว)". thaifoodbento.com.((cite web)): CS1 maint: url-status (link)
  2. ^ "How to Make Jaew แจ่ว - Thai Dried Chilli Dipping Sauce - SheSimmers". Retrieved 21 September 2014.
  3. ^ [1][dead link]
  4. ^ "Clay's Kitchen : Tam Ra Ahan Thai (Thai Recipes) ตำราอาหารไทย". Retrieved 21 September 2014.