Nam Chim
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''Nam chim'' or ''nam jim'' (, ) is Thai for " dipping sauce". It can refer to a wide variety of dipping sauces in
Thai cuisine Thai cuisine (, , ) is the national cuisine of Thailand. Thai cooking places emphasis on lightly prepared dishes with aromatics and spicy heat. The Australian chef David Thompson (chef), David Thompson, an expert on Thai food, observes that ...
, with many of them a combination of salty, sweet, spicy and sour. ''Nam chim'' tend to be more watery in consistency than '' nam phrik'' (Thai chili pastes). Although Sriracha sauce is commonly known as ''sot Sriracha'' in Thailand (''sot'' is the Thai pronunciation of the English word ''sauce''), it is sometimes called ''nam chim Sriracha'' or ''nam phrik Sriracha''. A more-or-less generic and basic ''nam chim'' is used for grilled or steamed seafood. This sauce contains garlic,
fish sauce Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, L ...
,
sugar Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose Glucose is a sugar with the Chemical formula#Molecular formula, molecul ...
, lime juice, and
bird's eye chili Bird's eye chili or Thai chili ( owing to its shape) is a chili pepper variety (botany), variety from the species ''Capsicum annuum'' that is native to Mexico. Cultivated across Southeast Asia, it is used extensively in many Asian cuisines. It m ...
es. Variations on this basic recipe find their use as a dipping sauce with and as an integral part of many dishes. Many of the ingredients in a ''nam chim'' are finely chopped or pounded in a
mortar and pestle A mortar and pestle is a set of two simple tools used to prepare ingredients or substances by compression (physics), crushing and shear force, grinding them into a fine Paste (rheology), paste or powder in the kitchen, laboratory, and pharmacy. ...
or, non-traditionally, ground in a blender.


History

The history of nam chim can be traced back to the Ayutthaya period of Thailand's history. French diplomat Simon de la Loubère, who visited Siam during the mid-Ayutthaya period, described the use of plain sauces with spices,
garlic Garlic (''Allium sativum'') is a species of bulbous flowering plants in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chives, Welsh onion, and Chinese onion. Garlic is native to central and south Asia, str ...
, chibols, or sweet herbs, as well as a fermented shrimp paste called kapi, which was commonly used to enhance the flavor of dishes. Many types of nam chim used in different dishes are mentioned in various cookbooks, including '' Mae Khrua Hua Pa'' (1908–1909) by Lady Plean Phatsakorawong, and "Nang Suea Kap Khao Son Luklan Kap Pholmai Khong Wang Lae Khanom" (1876-1961) by Mrs. Kleep Mahitorn. These early dipping sauces evolved over time, with various regional variations and styles emerging, resulting in countless unique blends of flavors and ingredients found in today's nam chim.


Variants

Popular dipping sauces in Thailand are: * ''Nam chim kai'' (), sweet chili sauce is a very common all-round chili dipping sauce with the consistency of a thick syrup. It is medium
spicy Pungency ( ) is the taste of food commonly referred to as spiciness, hotness or heat, found in foods such as chili peppers. Highly pungent tastes may be experienced as unpleasant. The term piquancy ( ) is sometimes applied to foods with a lower ...
and very sweet, normally referred to as "sweet Thai chili sauce" in English. It is often used as a dipping sauce for grilled chicken ( kai yang). It can be used as a generic chili sauce for other dishes. It forms the base of a few other types of ''nam chim'', such as ''nam chim thot man pla'' ("dipping sauce for deep-fried fish cakes"). * ''Nam chim chaeo'' (), using ground dry-roasted
glutinous rice Domestication syndrome refers to two sets of phenotypic traits that are common to either domesticated plants or domesticated animals. Domesticated animals tend to be smaller and less aggressive than their wild counterparts; they may also hav ...
, this sauce is most often eaten with ''mu yang/mu ping'' (grilled pork) or '' kai yang'' (grilled chicken). * ''Nam chim sate'' () is the Thai version of
peanut sauce Peanut sauce, satay sauce (saté sauce), ''bumbu kacang'', ''sambal kacang'', or ''pecel'' is an Indonesian cuisine, Indonesian sauce made from ground roasted or fried peanuts, widely used in Indonesian cuisine and many other dishes throughout t ...
; it is eaten with Thai
satay Satay ( , in the US also ), or sate in Indonesia, is a Javanese cuisine, Javanese dish of seasoned, skewered and grilled meat, served with a sauce. Satay originated in Java, but has spread throughout Indonesia, into Southeast Asia, Europe, ...
. * ''Achat'' () is the Thai version of the Malay/Indonesian '' acar timun'' (cucumber pickles). The Thai variety consists of fresh chopped cucumber, spring onion and chili, mixed with vinegar. It is usually served with ''nam chim sate'' as a dip for satay. * ''Nam chim suki'' () is eaten with Thai '' suki'' (the Thai version of the Chinese
hot pot Hot pot ( zh, c=, s=wikt:火锅, 火锅, t=wikt:火鍋, 火鍋, p=huǒguō, l=fire pot, first=t) or hotpot, also known as steamboat, is a dish (food), dish of soup/stock (food), stock kept simmering in a cooking pot, pot by a heat source on ...
) and Mu kratha. The main ingredients are chili sauce, chili, garlic and sesame seeds. * ''Nam chim taochiao'' (), containing yellow soybean paste (''taochiao''), is eaten with '' khao man kai'' * ''Nam chim thale'' () — a basic dipping sauce made with garlic, fish sauce, lime juice, sugar and chilis — is usually eaten with grilled or steamed seafood. * ''Nam chim thot man'' (), served as a dip with ''thot man pla'' (fried fish cakes), is similar to ''nam chim kai'' but with chopped cucumber, crushed peanut and coriander (cilantro) leaves. For ''thot man kung or pu'' (fried prawn or crab cakes), however, a very sweet plum sauce is provided. * ''Nam chim paesa'' () is served as a sauce for steamed fish wrapped in steamed cabbage leaves.


See also

*
Thai cuisine Thai cuisine (, , ) is the national cuisine of Thailand. Thai cooking places emphasis on lightly prepared dishes with aromatics and spicy heat. The Australian chef David Thompson (chef), David Thompson, an expert on Thai food, observes that ...
* List of Thai ingredients * List of Thai dishes *
List of condiments A condiment is a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance their flavor, or, in some cultures, to complement the dish, but that cannot stand alone as a dish. The term ''cond ...
* List of dips *
List of sauces The following is a list of notable Culinary art, culinary and prepared sauces used in cooking and food service. General * * * * * * * * * * * * * * * * * * * – Creamy sauce accompanies with seafood * * * * * * ...


References

{{portal bar, Food Thai cuisine Sauces Dips (food)