Thai Nam Jim Jaew
The classic Isaan dip for meat
When we prepared Thai “Moo Dad Deaw” for the first time at home, we naturally wanted to make the delicious dip that is usually served with it. We had a rough
idea of what it contained, but we didn’t know exactly. So I asked Anne to find out while I prepared the meat. She quickly found what she was looking for and
presented me with the Thai dip “Nam Jim Jaew” (
Ingredients for a bowl
- 4 tbsp fish sauce
- half a lime
- a small shallot or red onion
- a spring onion
- 1 tbsp palm sugar or brown sugar
- 2 tbsp lukewarm water
- 1 tbsp tamarind paste
- 1 tbsp coarse chili powder
- 1 tbsp
roasted rice powder - some coriander leaves
Preparation
First cut the spring onion and shallot into fine rings, using the green part of the spring onion as well. Then completely dissolve the palm sugar in the lukewarm water.
Now pour the fish sauce into a small bowl and squeeze the lime over it. Then add the sugar water and the tamarind paste. Then stir in the coarse chili powder. Then add the roasted rice powder.
Next, stir in the shallot and spring onion and mix the whole sauce well. Finally, finely chop the coriander leaves or pluck and stir into the sauce.
The finished Nam Jim Jaew can then be used immediately for dipping. If there is any left over, it will keep for two to three days in the fridge, but why would that happen?
