Nam Jim Jaew Recipe (Thai Chili Sauce)
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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.
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, which is also where I was born.
This is the sauce I make every single time we grill at home. I know this recipe by heart, and I’ve adjusted it over the years until it tasted exactly the way I grew up eating it.
Like many Thai dishes, every family has their own version. Some add tamarind. Some use palm sugar. There isn’t one “correct” recipe.
This is the exact version we love in my family. It has a nice balance of salty, sour, sweet, and spicy flavors and uses high-quality ingredients.
Praew ♡
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes & substitutes
✱ You can find everything you need at Asian grocery stores or markets. Head to the recipe card at the bottom of this post for the exact measurements.
- 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 – Always use fresh. 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, jaew 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.
- 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.
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:
Storage
This sauce 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.
Nam Jim Jaew Recipe (Thai Chili Sauce)
Equipment
- Measuring spoons
- Mixing bowl
- Spoon
Ingredients
- ½ lime
- 1 tbsp fish sauce
- 1 tbsp white sugar
- ½ tbsp chilli flakes
- ½ tbsp toasted rice powder
Instructions
- In a small bowl, combine fish sauce, fresh lime juice, white sugar, Thai chili flakes, and toasted rice powder.
- Stir until the sugar dissolves and the ingredients are evenly mixed.
- Let the sauce sit for 5 minutes to allow the toasted rice powder to absorb some liquid and the flavors to develop.
- Garnish with chopped cilantro or green onions if desired. Serve with grilled meats.
Notes
- Use the nutrition card in this recipe as a guideline.
Thank you so much for sharing!
You’re very welcome. Enjoy!
This recipe is perfection, the toasted rice is a game changer. Quite new to your website, absolutely love it. X
Hey Kev, thank you so much, and welcome to the family! =)
Nice
Ty!