Nam Jim Jaew: Thai Toasted Rice Dipping Sauce
This sauce relies on the contrast between the bitterness of the toasted rice and the brightness of fresh herbs. It is the definitive condiment for anything coming off a charcoal grill.
Toast the rice until it smells like popcorn.
The toasted rice powder is the essential texture component. Do not skip the toasting step, as it provides the sauce's signature nutty aroma.
- dry skillet
- mortar and pestle
- small mixing bowl
What goes in.
- 2 tbspuncooked raw sticky rice (glutinous rice)
- 3 tbspfish sauce
- 3 tbspfresh lime juice
- 1 tbspdried chili flakes (adjust to heat preference)
- 1 tbspshallot, minced
- 1/4 cupcilantro or sawtooth coriander, finely chopped
- 1 tsppalm sugar, finely grated
Khao Khua (Toasted Rice Powder)
Toast raw rice grains in a dry pan over medium heat until they turn deep amber. Use a mortar and pestle to grind them into a coarse, gritty powder rather than a fine dust.
The method.
Toast the rice
Place raw sticky rice in a dry skillet over medium heat. Shake the pan frequently until the grains are a dark, uniform brown. Let them cool completely before grinding.
Grind the rice
Add the toasted rice to your mortar and crush until you achieve a coarse, sand-like texture.
Dissolve the sugar
In a small bowl, whisk the palm sugar into the fish sauce and lime juice until the granules disappear.
Assemble
Stir in the chili flakes, shallots, and the toasted rice powder. Fold in the fresh herbs right before serving so they stay bright.
Other turns to take.
Tamarind Base
Replace one tablespoon of lime juice with tamarind concentrate for a deeper, fruitier sourness.
Extra Heat
Add two Thai bird's eye chilies, thinly sliced, for a sharper, more immediate burn.
When it doesn't go to plan.
Make the toasted rice powder in a larger batch and store it in a sealed jar; it keeps its scent for weeks.
Only add the fresh herbs immediately before serving to prevent them from wilting in the acidic fish sauce.
Taste the sauce with a piece of the meat you intend to serve it with, as the flavors change significantly when paired with fat.
The ones that keep coming up.
Can I use regular white jasmine rice?
Sticky rice is preferred for its higher starch content, which provides a better crunch. If you only have jasmine rice, it will work, but the texture will be slightly different.
How long does it keep?
This is best consumed within an hour of assembly. The rice powder will continue to absorb liquid and lose its crunch over time.
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