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| nam chim - www.healthnote25.com |
Nam chim or Nam jim (Thai: น้ำจิ้ม, IPA: [nám tɕîm]) is a Thai term to refer to "dipping sauce". This term may refer to different types of dyes or cocol sauce in Thai cuisine, most of which is a combination of sour taste, sweet, salty, and spicy.
In terms of viscosity, chim nam tends to be thinner than nam phrik (Thai-style sambal). Although Sriracha sauce is better known as Sriracha sot in Thailand (sot is a way of mentioning Thai for "sauce"), sometimes also called nam chim Siracha or Siracha phrik nam.
The most basic type of nam chim, is a type of cocol sauce commonly used to eat seafood grilled or steamed. Chim nam sauce contains garlic mashed, nam pla (fish sauce), sugar, lemon or lime juice, and cayenne pepper. Variations of these basic recipes can also be used as a cocol sauce of various Thai dishes. Most chim nam sliced ingredients are either finely ground or ground and crushed using cobek and tear, or using a blender.
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