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A plate of roasted turkey breast slices, sticky rice, and a bowl of Thai dipping sauce

Nam Jim Jeaw - Thai Dipping Sauce for Roasted and Grilled Meats

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  • Author: Pailin Chongchitnant
  • Prep Time: 5 mins
  • Cook Time: 5 mins
  • Total Time: 10 minutes
  • Yield: 2 servings


If you have a roast that you're happy with, and want to eat it again as-is but want a bit of a different sauce on it (or maybe you ran out of gravy!), this is the perfect dipping sauce that will go with turkey, chicken, and especially roast beef!


Makes enough for about 300g (10oz) of leftover meat, but feel free to adjust if you're a "heavy dipper".

  • 1 Tbsp uncooked white rice
  • 1 Tbsp finely chopped palm sugar or light brown sugar
  • 1 Tbsp lime juice (or use 2 tsp tamarind paste and 2 tsp lime juice for a thicker sauce)
  • 1 Tbsp fish sauce
  • 1 heaping Tbsp thinly julienned shallots
  • 1/4 tsp roasted chili flakes, or whatever spicy chili powder you (see note)
  • Chopped cilantro or mint, or another fresh herb, optional

Note: Make roasted chili flakes by baking dried chilies in a 300°F (150°C) oven for 5-7 minutes or until dark and smokey. Then grind it in a spice grinder. 


  1. Make toasted rice powder: In a dry saute pan, add the rice and cook over medium high heat, stirring constantly until the rice has a deep brown colour. Remove from heat and grind into a powder in a mortar and pestle or using a coffee grinder.
  2. Using a mortar and pestle, add the palm sugar and pound to break up any lumps into a powder. Add fish sauce and lime juice, and swirl to dissolve the sugar. Stir in shallots and chili flakes.
  3. When ready to serve, stir in toasted rice powder and fresh herbs.