This easy nam jim jaew recipe takes less than five minutes to make, but it completely changes a plate of grilled pork, chicken, or beef. If grilled meat ever feels a little plain on its own, this Thai chili sauce fixes it.

Nam jim jaew sauce in a small bowl topped with herbs and green onions, served with grilled pork, long beans, and cabbage on the side.

What readers say:

“This recipe is perfection, the toasted rice is a game changer.“

— Kev

What is nam jim jaew?

Nam jim jaew is a spicy Thai dipping sauce for grilled meats. It’s made with fish sauce, fresh lime juice, sugar, chili flakes, and toasted rice powder, and it tastes salty, tangy, smoky, and deeply savory with a bold heat.

It’s the grilled-meat counterpart to nam jim seafood, which we use with shrimp, squid, and grilled fish.

A note from Praew

Nam jim jaew comes from Isan in Northeastern Thailand, where I was born, and where grilling always means this sauce is on the table.

This is the dipping sauce I make every single time we grill at home. I know it by heart, and over the years I’ve adjusted it until it tastes just right.

Like many Thai dishes, every family has their own version. Some add tamarind, others use palm sugar, and there isn’t one single “correct” way to make it.

This is my version, the one we love in my family. It’s balanced, bold, and made with high-quality ingredients.

Praew ♡

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Thai nam jim jaew dipping sauce with toasted rice, chili flakes, and fresh herbs.

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Ingredient notes & substitutes

You can find everything at Asian grocery stores or markets. See the recipe card for the exact measurements.

Ingredients for nam jim jaew sauce: white sugar, lime wedge, fish sauce, dried chili flakes, and toasted rice powder.

Fish sauce: Adds a salty, umami taste. I always use Megachef because it’s less salty than others and tastes super authentic.
Fresh lime juice: Bottled lime juice won’t give the same brightness.
White sugar: Just enough to balance salt and acidity. Avoid brown sugar; it changes the taste.
Toasted rice powder: This gives jaew its signature smoky depth and slightly thick texture. You can make it at home using my toasted rice powder recipe or buy it ready-made.
Thai chili flakes: Unlike some Thai sauces, this one uses dried chili flakes instead of fresh chilies.
Cilantro or green onions (optional): For garnish only.

How to make nam jim jaew

Add fish sauce, fresh lime juice, sugar, chili powder, and toasted rice powder to a bowl.

Top-view of a glass bowl with fish sauce, lime juice, chili flakes, sugar, and toasted rice powder mixed together to start Thai nam jim jaew.

Stir gently until the sugar dissolves and everything is combined.
Let the sauce sit for 5 minutes so the toasted rice absorbs some liquid and the flavors come together.

Garnish with chopped cilantro or green onions if desired. Serve with grilled meats.

Top-view of finished nam jim jaew sauce garnished with fresh cilantro.

How is it served in Thailand?

Where I live in Northeast Thailand, nam jim jaew is almost always served with grilled meat. In my family, we love it with gai yang (grilled chicken) and sticky rice.

I also like it with:

How to store

This tastes best the day it’s made, but you can keep leftovers in an airtight container in the fridge for up to 3 days.

The toasted rice powder will continue to absorb liquid and thicken the sauce over time. If it becomes too thick, stir in a splash of lime juice or a little water before serving.

More nam jim sauce recipes to try

Thai Spicy Peanut Sauce Recipe (Nam Jim Tua)

Authentic Thai Peanut Sauce Recipe (Nam Jim Satay)

Thai Sweet Chili Sauce Recipe (Nam Chim Kai)

Did you make this nam jim jaew sauce?

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