Nam Jim Jaew
Jaew, or jeow, is the dipping sauce of Isaan in north-east Thailand. It is served with grilled pork, beef and chicken, and with sticky rice.
A smoky, spicy, sour Thai dipping sauce of toasted rice powder, chilli and fish sauce. The classic partner for grilled meat from Isaan.
Ingredients
Method
Toast the sticky rice in a dry pan until golden, then grind to a coarse powder. (Or use the ready-made kind.)
Stir the fish sauce, lime juice, tamarind paste and sugar together until the sugar dissolves.
Add the chilli flakes, rice powder, shallots and herbs.
Taste and balance it to be sour, salty, sweet and hot. Serve with grilled meat or fresh vegetables.
The toasted rice powder gives the sauce its nutty body. Make a batch and keep it in a jar.
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