Wikipedia writes ‘Nam jim (น้ำจิ้ม) is Thai for “dipping sauce”. It can refer to a wide variety of dipping sauces in Thai cuisine, with many of them being a combination of salty, sweet, spicy and sour’.
I use this dressing in my PK’s Thai Beef Salad.
I use a blender (don’t tell anyone please) instead of a mortar and pestle because I am lazy. You will get a more visually appealing result if you use the former, though I hope the taste is similar. I primarily use this dressing on my Thai Beef Salads and they have a lot going on visually anyway.
Edit: Last time I made this dressing I used a mortar and pestle and the results were worth it 🙂
If you haven’t already, please go and have a read of my post PK’s Curry Paste Kit. It will show you just how off the charts bonkers I am about using whole spices and the freshest ingredients when making your own pastes etc. Actually maybe give that post a miss ;).
- Gather the ingredients
- Mix in the wet blender
You will need:
- 1 tsp powdered kashmiri chili
- 5 coriander roots (cilantro)
- 3 garlic cloves
- 2.5cm piece fresh ginger root
- 3 Tbsp fish sauce
- 3 Tbsp lime juice
- 1 Tbsp palm sugar
- a chopping board
- a long sharp knife
- a tablespoon
- a teaspoon
- a medium sized bowl
- a wet blender with a small bowl
- a dry mill (optional)
- a small serving bowl for the middle of the table
Gather the ingredients
- Dry mill your whole kashmiri chilis to get 1 tsb. Mostly I use store bought powder though.
- Wash the 5 coriander roots thoroughly if you have just harvested them. I have a stash in the freezer though of roots retained after using the rest of the plant. See my post Herbs – Coriander (Coriandrum sativum).
- Peel and rough chop the 3 garlic cloves.
- Peel and rough chop the 2.5cm ginger root.
- Bring the 3 Tbsp fish sauce, 3 Tbsp lime juice and 1 Tbsp palm sugar together.
Mix in the wet blender
- Pop everything into your wet blender and pulse till you get the look you are after.
- Have a taste and add a bit more of anything you think is under represented. For example I normally add a bit more fish sauce for the saltiness factor.
Pop the lot in a serving bowl. I do this so that every one can build their own Thai salad at dinner. I haven’t tried storing this in the fridge for very long but the salt content of the fish sauce should let it keep for a while. You might just want to freshen up the citrus flavour by adding a bit of lime or lemon juice.
I would love to hear about your favourite Thai salad dressing or dipping sauce.