Thai Dipping Sauce for Meat (Nam Jim Jaew)
By Pailin Chongchitnant · hot-thai-kitchen.com
Makes about 1 cup
A bright, herbaceous Thai dipping sauce with toasted rice powder, tamarind, fish sauce, and fresh herbs.
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| 1 Tbsp jasmine rice or glutinous rice (uncooked) | Toast rice until dark brown, grind to powder | Stir in toasted rice powder & herbs | Stir in tomatoes, let sit a few minutes | |
| 2 Tbsp tamarind paste | Combine tamarind, fish sauce, lime & sugar | Stir in shallots & chili flakes | ||
| 1 Tbsp fish sauce | ||||
| 1 Tbsp lime juice | ||||
| 1 Tbsp palm sugar (finely chopped, packed) | ||||
| 2 Tbsp finely diced shallots | ||||
| 1 tsp toasted chili flakes (or to taste) | ||||
| 3 Tbsp chopped herbs such as cilantro, green onions, mint, or sawtooth coriander | ||||
| ⅓ cup small diced juicy tomatoes (optional) |
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