 Nam chim chaeo | |
| Type | Dip |
|---|---|
| Place of origin | Thailand |
| Region or state | Southeast Asia |
| Created by | Thai people |
Nam chim ornam jim (Thai:น้ำจิ้ม,IPA:[ná(ː)mtɕîm]) isThai for "dipping sauce". It can refer to a wide variety of dipping sauces inThai cuisine, with many of them a combination of salty, sweet, spicy and sour.
Nam chim tend to be more watery in consistency thannam phrik (Thai chili pastes). AlthoughSriracha sauce is commonly known assot Sriracha in Thailand (sot is the Thai pronunciation of the English wordsauce), it is sometimes callednam chim Sriracha ornam phrik Sriracha.
A more-or-less generic and basicnam chim is used for grilled or steamed seafood. This sauce contains garlic,fish sauce,sugar, lime juice, andbird's eye chilies. 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 anam chim are finely chopped or pounded in amortar and pestle or, non-traditionally, ground in ablender.
The history of nam chim can be traced back to theAyutthaya period of Thailand's history. French diplomatSimon de la Loubère, who visited Siam during the mid-Ayutthaya period, described the use of plain sauces with spices,garlic,chibols, or sweet herbs, as well as a fermented shrimp paste calledkapi, which was commonly used to enhance the flavor of dishes.[1] Many types of nam chim used in different dishes are mentioned in various cookbooks, includingMae Khrua Hua Pa (1908–1909) by LadyPlean Phatsakorawong, and "Nang Suea Kap Khao Son Luklan Kap Pholmai Khong Wang Lae Khanom" (1876-1961) by Mrs. Kleep Mahitorn.[2][3] 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.
Popular dipping sauces in Thailand are:
