Thai Dipping Sauce (Nam Jim)

This sauce is a Chef John recipe and it is wonderful.  So quick and easy to make and it keeps in the fridge for a couple of weeks.  Served with Prawn Cakes or Spring Rolls, it is sensational.  I will never buy dipping sauce again as this was so good…

I stored mine in a mason jar in the fridge and it not only tastes awesome – it looks awesome as well!

Tip:  Always wear gloves when handling the hot chillies.  I minced mine in a Ninja food processor but if you are going to hand chop , these little Birdseye chillies are very hot.



1/2 cup water

1/2 cup white distilled vinegar

2 tablespoons fish sauce

1/2 cup brown sugar

1 tablespoon tomato ketchup

2 teaspoons sambal oelek

1 1/2 teaspoon cornflour

6 cloves finely crushed garlic

2 tablespoons finely minced Birdseye chilli peppers

1 tablespoon fresh lime juice


Chop or mince the chillies very finely (using gloves)
In a saucepan pour in the water, vinegar, fish sauce, brown sugar, ketchup, sambal oelek and cornflour
Stir thoroughly and slowly bring to the boil
Once it has thickened add the garlic and chillies
Add fresh lime juice
Let it cool to room temp and taste for seasoning and adjust if necessary

Bon Appetit! 🙂



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