Nam Jim Sauce | Thai Spicy Seafood Dipping Sauce

Nam Jim: A Thai classic dipping sauce that’s savoury, spicy, sweet and tangy! Perfect for seafood, steamboats, and spice lovers!

There’s something magical about a sauce that perfectly balances spicy, tangy, sweet, and savoury flavors, and Thai Nam Jim does just that. This iconic spicy dipping sauce is a staple in Thai cuisine, known for its bold flavours that elevate any dish it accompanies.

Today, we’re focusing on a simple and quick Nam Jim recipe that pairs beautifully with fresh seafood and is guaranteed to impress at any gathering.

This is a firm fixture at steamboats too! Next time you’re invited to one, and you have some spice lovers in the mix, make a batch of this – it’s a crowd pleaser, I promise!

What to Serve it With

This sauce is a must-have with fresh seafood. Whether you’re boiling, grilling, or steaming prawns, fish, or shellfish, Nam Jim enhances the briny flavours without overpowering them.

It’s also a fantastic addition to a steamboat or hot pot spread, perfect for dipping cooked meats and vegetables!

Why You’ll Love This Recipe

• Quick and Easy: Takes just minutes to prepare.

• Bold Flavours: A perfect balance of spicy, tangy, sweet, and savory.

• Versatile: Complements seafood, grilled meats, and even fresh vegetables.

• Customisable: Easily adjust the spice, sweetness, or tanginess to suit your tastebuds!

Key Ingredients for Nam Jim

• Lime Juice: The star ingredient for tanginess. Use freshly squeezed lime juice for the best flavour. Regular limes or calamansi work well, and lemon can be a good substitute if needed.

• Fish Sauce: Adds depth and a savory umami kick. Use a high-quality fish sauce for the best results.

• Sugar: Balances out the tangy and savoury notes. White sugar works best, but you can substitute it with palm sugar or coconut sugar for a deeper, caramelised flavour.

• Bird’s Eye Chilies: Provides that addictive heat! Adjust the quantity based on your spice tolerance. If you really can’t handle the heat, you can substitute with milder red chillies… it’s just not the same though!

• Garlic: Freshly minced garlic infuses the sauce with a pungent kick. I love mine extra garlicky, so I always toss in a couple extra cloves.

• Cilantro with Stalks and Roots: Cilantro for that earthy freshness to the sauce! Preferably with both the stems and roots for an extra herby flavour – the roots especially pack a surprising amount of flavour. Otherwise, just the cilantro leaves will work too.

Optional:

• Lemongrass: Only the soft white core is used, adding a citrusy aroma. Peel the outer layer, trim the root and top, and slice thinly.

• Makrut Lime Leaves: Provides a unique fragrance. Remove the tough central stalk before slicing the leaves finely.

Key Steps to Making It

1. Prepare the Ingredients

• Juice the lime, ensuring no seeds are included.

• Peel the garlic. Chop chillies, and cilantro (including the roots, if available).

• If using lemongrass, remove the tough outer layer and top half. Slice finely.

• If using makrut lime leaves, cut off the tough middle rib. Slice the leaves finely.

2. Blend or Pound

Traditional Method:

• Use a mortar and pestle to pound the ingredients until they’re well combined but slightly chunky.

• Add lime juice, fish sauce and sugar. Stir well.

Food Processor Method:

• Add all of the ingredients in a food processor or blender.

• Pulse the ingredients for a quicker option. Don’t over-process; the sauce should retain some texture.

Using a food processor is my go-to method! It’s not only quicker but also ensures the seasonings blend more evenly. The processor chops the ingredients finely while still leaving them slightly chunky, which adds to the sauce’s signature texture.

You can use a blender too, however pulse the blender bit by bit. Over-blending will result in an emulsified sauce – it’s still edible, but not the rough consistency that we want.

3. Taste and Adjust

• The balance of flavours may vary depending on the lime juice or fish sauce used, so taste the sauce before serving and tweak as necessary.

• Use immediately as a dipping sauce for seafood, grilled meats, or as a condiment for your favorite dishes. Enjoy!

How to Serve

• Nam Jim is best served fresh alongside boiled or grilled seafood like prawns, cockles, or fish fillets.

• If you’re hosting a steamboat or hot pot, a bowl of Nam Jim on the side will surely impress your guests.

• It also works beautifully as a dipping sauce for spring rolls or a marinade for proteins.

Tips and Tricks

• Texture Matters: Keep the sauce slightly chunky for the best flavour and appearance.

• Adjust the Heat: If you’re new to spice, start with fewer chilies and add more as desired.

• Fresh Ingredients: Use fresh lime juice and herbs for the most vibrant results.

• Blending Control: If using a blender, pulse the ingredients instead of blending continuously to prevent over-pureeing.

• Always Taste-Test: Make sure to taste your sauce before serving. The levels of sourness from the lime juice and saltiness from the fish sauce can vary, so feel free to adjust as needed. This recipe provides a great base, but you may need to tweak it to your liking.

Storing and Reheating

• Storing: Store leftover Nam Jim in an airtight container in the refrigerator for up to 1 week.

• Reheating: This sauce is best enjoyed fresh, but if needed, allow it to come to room temperature before serving. Avoid microwaving, as it can alter the flavor and consistency.

Watch How to Make Nam Jim

Watch the original recipe video that includes lemongrass and makrut lime leaves. In this video, I also served this with boiled seafood, mainly blood cockles, shrimps and sliced fish.

*Recipe last updated on 21 January 2025. It’s updated to get you a quick and easy sauce that is BOLD in flavours!