The Easiest Nam Jim Dressing

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 ;).


  1. Gather the ingredients
  2. Mix in the wet blender
  3. Serving

You will need:

  • Ingredients:
    • 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
  • Equipment
    • 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


  1. Dry mill your whole kashmiri chilis to get 1 tsb. Mostly I use store bought powder though.
  2. 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).
  3. Peel and rough chop the 3 garlic cloves.
  4. Peel and rough chop the 2.5cm ginger root.
  5. Bring the 3 Tbsp fish sauce, 3 Tbsp lime juice and 1 Tbsp palm sugar together.

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Mix in the wet blender


  1. Pop everything into your wet blender and pulse till you get the look you are after.
  2. 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.




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