Thailand for farang

Nam jim yeaw

Nam Jim Jeaw is my favorite of dip sauces. Maybe because I’m a bit of a carnivore, but the flavour of this dipsauce is such an added value to any meat dish. It has a distinctive taste, which I like very much. Hope you’ll like it as well. Nam Jim Jeaw is served with grilled pork, grilled chicken or bbq beef.

Nam-jim-yeaw-banner Klik hier voor het recept in het Nederlands. (Dutch version of the recipe.)


  • 6 tablespoons fish sauce
  • 1 tablespoons tamarind concentrate
  • 1 tablespoons sugar
  • 1 tablespoon ground Thai chile pepper
  • 2 small Thai chilies
  • 3 thai shallots
  • a bit of cilantro
  • 1 teaspoon roasted rice



  1. Chop the chillies.
  2. Chop the cilantro.
  3. Cut the shallots into thin rings (If your working with big shallots use one and cut into thin and small pieces).
  4. Squeeze the lime.

Preparation method

Put All the ingredients in a small bowl and stir until everything is equally spread.


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