This Sauce Makes All Meats Better!

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RECIPE: hot-thai-kitchen.com/nam-jim-...
Nam jim jeaw is Thai people's go-to sauce for all kinds of meats. It is a must-have at any barbecue! It's a sauce so core to Thai cuisine, and it's easy. I'm sharing 3 different recipes for 3 different kinds so you can choose the best one to pair with your meat!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the KZbin channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via KZbin videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitchen.com
00:00 Introduction
01:10 Nam jim jeaw ingredients
02:37 Recipe #1 All-purpose nam jim jeaw
05:02 Recipe #2 Light nam jim jeaw
07:27 What does "nam jim jeaw" mean?
10:34 Recipe #3 Mellow Tomato Jeaw

[@gmoney4980]

Pailin has taught me so many recipes that my mom made before she passed & didn't teach me to make it. Thanks, Pailin!

[@wnose]

And now you can pass them on to your kids!

[@pamelabeyer6902]

I feel this so much!! My mom is Thai and an incredible chef, but not a great teacher. My sisters and I always worry what we would do without her food, and I love that I'm learning with Pailin ❤ I'm sorry about your mom, that must have felt like losing a part of yourself.

[@MikePhoTravelVlogs]

‼️‼️Thank you KZbin University 💯💯💯💯😂😂😂

[@hazelem1266]

As a South African, I carry nando sauce with me, wherever I am in the world 😂🇿🇦

[@jeansimpson4940]

❤

[@lemonz1769]

The lighter version is similar to a sauce we use in Myanmar except we use toasted chickpea flour instead of rice powder. I cant wait to try your recipe!

[@marlesimms]

Pailin, you are such a likeable person, and you clearly love food. Every single one of your videos is a joy to watch, and you've taught me a lot about cooking

[@ericthompson3982]

I am totally making this for my mom. She adores Thai food. You are so fun to watch! Thanks for this!

[@zeruszephuros5419]

I love how you break down the base, give us your own versions and many options for us to apply/get creative and customize with these!

[@carsonglass7231]

I'm in love with Pailin, she got me out of depression!!.. Thank you for all you do, watch you all the time!. Thai is the best!!!

[@alb91878]

I absolutely love your videos and I really love how you explain where certain recipes come from and what it means and you really give a breakdown! I really love it!

[@lilliputlittle]

I made this last weekend to serve as one of the dips to go with our bourguignon fondue dinner. I even used your lovely marinade. Your Nam Jim Jeaw was so delicious. The marinade was also lovely even if the tenderloin really didn't need it. Your recipes are so spot on to what I expect a dish to taste like. I think I'll be making up a big batch of your Pad Thai sauce this coming weekend to have on hand since I'm getting a craving for some chicken Pad Thai.

[@socksiemcsocks1236]

I just love your videos, you always get me excited to cook, you explain everything amazingly well, it’s always delicious, and I love your personality which really shines through 😊

[@LinkCable679]

Pailin!!! Your video right now is very refreshing with its cheerfulness and innocence that you add to it. It's the Nam Jim Jiaow of KZbin. Keep it up 😀

[@jaesun4418]

Pailin you've been in my ups and down for years! Now, I am licensed in my chosen field ✨and because of you I want to be an educator someday after honing more on the skills part! During my college years after a tiring day, my to go is Thai food although I'm not Thai but I have friends from international club in school. Thank you for this and I will try this soon! 🤗

[@skatingcanuck9837]

I love your multi-use sauce recipes and how you demonstrate how to use them.

[@whiteursakuma1536]

Some esaan restaurant in thailand they confused when call namjimjeaw too because jeaw mean namjim😂

[@rbrrhllngswrth]

Pailin: This is an excellent recipe. Also - I now use toasted rice powder instead of breadcrumbs for many (or most) of my dishes! Keep it going! Your work and generous sharing of knowledge and skill is most appreciated....

[@johnr1348]

This is Hands Down the best cooking show out there...IMO! Thank you Pai!

[@usel11]

I love your recipes, and the Thai names explanations too 😍

[@bkm2797]

You are so sweet, and I really enjoy all of your recipes. Thank you Pailin for another exciting recipe.

[@scottterril8203]

Made this today for leftover rib tips I smoked this weekend. It was perfect!

[@lynnn9383]

Your husband is the luckiest man on earth! He gets to eat all your delicious food!Thanks for sharing your videos!!!❤

[@frank_qt]

That’s what I was talking about! Try it with stick rice! Love it! ❤❤❤

[@liamsongs1]

Amazing, thank you for sharing your recipe with the world.

[@-RONNIE]

Thank you for another recipe for others that don't know how to make it already. You are right it is an all-purpose meat dipping sauce

[@Algimantaz]

Love it as always! Thanks for the introduction to thai cuisines fine points I love learning about it- its a total 180 from where im from! Where im from, Lithuania, we use sour cream to cut thru the fattiness of all our food, which is mostly very fatty. Thats why ive fallen in love with southeast asian cuisine, so much to experience in the mouth!

[@alanxaykongsa735]

Ahhh, just in time for Thanksgiving - have a happy long weekend Pailin!

[@Vedak2011]

Just what I was looking for! So glad I came across your channel.

[@padders1068]

Pai, looks delicious, thanks for sharing! ❤

[@mysteryclass]

This is such a favorite of mine -- but never made it at home. Thanks for sharing!

[@gluten262]

I finally tried this with pork chops, it was so good! Went great with steamed veg too. For not a lot of calories.

[@artistlovepeace]

Pailin's Kitchen is genuine, honest and truthful. Trust in Pailin's Kitchen.

[@ardemisaguirre8088]

Thank you for this recipes it looks delicious 🥰

[@graemecameron27]

Thanks Pailin for such a comprehensive explanation and recipe variations of my favourite Thai sauce, must try adding tomato! I noticed while in Chiang Mai each tiny street food place would have their own twist... leading to much debate amongst locals as to who was the best.

[@ianhumphries5063]

Your channel is my new favourite! Thank you ☺️

[@FoodandArmwrestling]

Love the recipe !!! Love the balance of flavor in this sauce !!! 👍💯❤️

[@Burnt_Offering]

I just made this sauce to have with my steak tonight, and wow, it did not disappoint!! Super flavorful and so easy to make. I made your light version because i wanted it to be more dippable for the steak. I will definitely be making this again, and i can't wait to try it with other meats like chicken or pork! Pailin, you got my taste buds hooked on this sauce! Thank you ❤😊

[@cindyou8446]

Thank you for keeping authentic! All above and Stick rice and you’re home on the floor with family😘. Wishing Happy Thanksgiving to your family!

[@hjd832]

I have saved the recipe & looking forward to trying this . Thanks ! 😊

[@marielencarnacion131]

Very good recipe and is very pleasing listening to you, keep up the good work 👍🏾

[@karenbenavente1124]

Thank you Paillin, that sauce looks so delicious 😋

[@eustacelufgren]

Good timing, I've got steak marinating tonight and was about to go downstairs and make nam jim jeaw (first time using proper homemade tamarind paste) when I saw this video!

[@ltakahashi3802]

This is amazing! I am hooked! The toasted pounded rice was a revelation.

[@PMSkrazedMOOSE]

I’m happy you mentioned sawtooth coriander!! I once lost a bet on coriander vs cilantro. My friend said they were the same thing and I kept saying they were different because the coriander I had cooked with looked like dandelion leaves, didn’t know there were multiple types of coriander and that it’s only called cilantro in north & central America. I’m happy you have Athletic Brewery sponsorship too. I recently got diagnosed with an autoimmune disease that affects my liver so I can’t drink alcohol anymore and damn I missed beer. Found Athletic Brewery and can now have a satisfying beer without damaging my liver! Thanks for all your supreme videos!!

[@user-pu9sf9ot3g]

Jeow mak len is so good! I usually roast the ingredients before grinding it all up.

[@agoogleuser3378]

Thank you so much for this!! My parents are Lao and Thai and I grew up with this sauce but my parents never taught me and I never cared to learn. Now I do! Can’t wait to make this!

[@agoogleuser3378]

@@Te_leg-RAAM_pailinskitchen I’m sure you do with your account created 21 minutes ago. Idiot

[@agoogleuser3378]

And it’s “I’ve GOT a surprise for you”

[@agoogleuser3378]

@@Te_leg-RAAM_pailinskitchen “I’ve got A surprise for you” Do you even know how to speak English if you’re gonna try to scam people?

[@agoogleuser3378]

@@Te_leg-RAAM_pailinskitchen I also reported your account.

[@dragontears]

Omg I missed this so much since I moved back to the US! Thank you!

[@eswillie]

Nice one. Thanks for this and for the background.

[@darrenjones2933]

I love this sauce. There's a local Thai BBQ food cart that I eat at weekly. Their grilled pork with this sauce is so fantastic. I order extra sauce every time.

[@kirbymelon]

Yumyum! Please share other lesser known types of Nam Jim 😋

[@andreag8892]

Just made this… omg! Delish!! Used it for a Chipotle bowl and totally made it so much better. Can’t wait to use it for fish

[@alimama234]

Newbie here MsPailin… luv ur videos…very informative, I’m learning..thank u… Happy New Year, happy tastebuds❤

[@Drunk3nMonk3y72]

This is my most favorite thing in the world. When I go to my local Thai restaurant and order my favourite dish- Weeping Tiger I get them to bring me two bowls of this sauce. I could drink this stuff straight from the bowl. I have looked on youtube many years ago for a recipe for this sauce, it's how I found your channel. Please could you put the name of the sauce in the title so I can easily find it. Thank you

[@Koki_bae]

You make me want to visit Thailand at least once.. ❤

[@johannesswarts1440]

Pailin is very sweet and enthusiastic! I'm gonna try some of these sauces! Thank you, Pailin!

[@hadronoftheseus8829]

Fascinating. A lot of these techniques are similar to those used in Mexican food (which I taught myself to cook in the early days of the pandemic). I can't wait to try this, it looks delicious.

[@hadronoftheseus8829]

Pai Lin, not sure if you caught it already but there's a bot in this thread trying to impersonate you.

[@naoise555]

When she added tomatoes to the jeaw I thought, "Oh, she just made Thai salsa."

[@MrsBrit1]

This looks so delicious! 😋

[@ILuvMaths]

OMG I love Cooking with Nana too!!! Pailin and Nana are 2 great channels where I learned so much about -authentic- Thai and Lao cuisine, which is so interesting for me since I'm not Thai or Laotian.

[@sissapanda7753]

lots of love to the thai cuisine

[@EZLIFESTYLE]

Thanks for sharing. Looks so yummy. I will make it soon. 😊

[@mikeellis4345]

I made a version of this one only because I didn’t have all the ingredients on hand. I used 3 of my home grown fresh chillies, that was plenty of heat too. It was thicker than the recipe here but I have since diluted it. I used it on a grilled steak - it’s fabulous. I will try this recipe next when I get the right ingredients. Apologies in advance for any offence not making the right recipe. Thanks for the recipe!!

[@fretless05]

Love the video giving options for this type of sauce. Fun fact: tomatoes naturally contain MSG, making them a great addition to things like sauces. They do, hgowever, seem to absorb a LOT of flavor, so you do have to take care to balance spices/seasonings when using them.

[@artistlovepeace]

Your sauce idea looks great.

[@thaispice89]

Love all the NamJim😋 I also make my nam Jim jaew with just a small amount of Pico de gallo

[@malfon12]

The last version of the sauce reminds me of what my family has always made (Filipino) where we dice up tomato and onion and add fish sauce and add that over our rice during our meals!

[@thaispice89]

Yes I always added just a little pico to my Nam Jim Jaew

[@ValTass14]

I can’t wait to try this! Also adding my two cents for everyone to go try The Athletic’s NA beer. I am 100% not sponsored by them, I just drink it all the time and it is a staple in my house. It is truly one of the best NA beers out there.

[@cookingwithfluffytiny4371]

I tried this sauce yesterday with Isan sausage , it was so good

[@squaidinkarts]

The first time I had this I was on a beach in Thailand eating grilled red snapper. Can recommend. 🤤

[@jtuck682]

Sawadee Krap Pailin, I'm intrigued with Asian culture,so I really appreciate that you explain little of the language while teaching Thai cooking. So while visiting a Thai restaurant your viewers can give a greeting in Thai if so inclined. 😊

[@S2KPHD]

My new tabasco. Going to make this and bring it everywhere I go! Thanks.

[@larrymats]

Sometimes I think we, Thais are too obsessed with the dipping sauce. Even the fruit We still have a dipping sauce. But it's so good, can't help🤣

[@LePetitNuageGris]

I feel like whenever toasted rice is an ingredient, it’s always both most important and non-negotiable. Lol It is delicious, though. That steak salad, man… holy cow… I have been waiting with baited breath for an upload, and I’m not disappointed. Thanks, Pai!

[@raventrc]

Do all purpose seafood sauce next!! Would include in the holy trinity of Thai sauces, the first two being this sauce and nam pla prik

[@stellahaynesworth5833]

Great chef, love this

[@kwongheng]

Actually, recently in Bangkok (at least that is what I know from visits), it more and more common for some cafe/restaurant to serve pork steak or beef stead with nam jim jaew on top and served with nam jim jeow also. They may even have marinated them with it. I guess for cheaper beef it makes them more palatable. But I agree, it does wonders to the pork and beef steaks

[@Brian_Pathitta_Life_Journey]

Highly recommend this. My wife is from Issan and she makes this often.

[@ericbeaulieu2007]

Nam Jim Jaew best sauce in the entire world, GOAT

[@patrickanderson5927]

This sauce is no joke! I have been to Thailand many times but never tried this sauce because of the smell. But today I decided to make it and try it anyway. Even though the smell still gets me, I tried it anyway with a piece of beef steak and - BAAM! It was like an explosion of flavour in my mouth! It is a really good dipping sauce and I look forward to the next steak I have with it. Thanks for teaching me this Pailin :) Side note: I think it is the fish sauce that gets to me so next time I make it I am going to try lightly cooking the fish sauce with the sugar and tamarind paste. I find when fish sauce coooks for a few mins the smell goes away. Not sure if it will work, but gonna try!

[@sarxotey4680]

Every time I go to a Thai restaurant, I always order barbecue skewers and I especially love the dipping sauce that comes with them. Finally I 've found the recipe for it here. I 'll definitely try making it sometime. Thank you for sharing

[@robinsocial4838]

After 14 years in Thailand, this is my all-time favourite sauce 💪

[@vietus1040]

This Sauce Makes All Meats Better!. That's right, a quality sauce will make meat dishes more enjoyable. Thank you for sharing.

[@Piyopung]

My to-go Jaw recipe would be fish sauce + lime + chilli + toasted rice powder and that’s it 😂😂 love it salty

[@PaigeDWinter]

That rant reminds me of "chai tea" 🤣🤣

[@jasminnat]

Thank you for the tomato version. I can't wait to make this one! 😍

[@VicBattlefield]

ขอบคุณครับคุณไพลิน thank you very much. You’re right. This is a sauce we cannot do without, but I won’t be taking it with me to where I’m going because I’m heading back to Thailand in a couple of weeks. There will be plenty of this over there. (Ie. with ข้าวเหนียวไก่ย่าง ) I can’t wait to be back home again!✈ See you over there!

[@olyman63]

Lovely job amazing show so yummy. Have a wonderful day.

[@neutral6941]

It looks delicious.

[@CC-9333_Thorn]

Gotta try this!

[@oDiamondCutter]

Whoa, I gotta try the tomato variant! I usually dilute my nam jim jeaw with the drippings of whatever meat I will be eating it with but I can imagine that the tomatoes add a nice pop of freshness

[@randallhadsell8268]

Nam Jim Jaew is very similar to a combination sauce I use/make for some things I cook. I'm thinking about a good version to maybe glaze on grilled salmon, toss calamari in, when I want to add a good kick of flavor... what are your thoughts?... and thank you for all the sharing you do. ❤

[@narupolp]

น่าลองทำตามมากครับ ดูเข้าใจง่ายดี

[@miaththered]

Thank you!

[@jlsoler3575]

Pailin is Thai Food..Learn so much/////Happy coking

[@jeraldbaxter3532]

Thank you!😊

[@Poke_Jolly]

Yummmmm can’t wait to try it

[@kkoliv2653]

Sounds yummy ❤

[@mpurewalmpurewal4954]

This is soo good.. thanks

[@jeannamcgregor9967]

Classic US Thanksgiving meal is so bland that I've started making a spicy meat condiment like a chutney for a punch of flavor. I think I need to make nam jim jeaw this year!

[@takyongwong3582]

Thankyou chef❤❤🎉

[@bboy1198]

light is my favourite

[@cjinasia9266]

There is a string of grilled chicken, eggs and pork belly stands at the corner of 1 &118 in Chiang Rai that serves Nahm Jim Jaew. It is so good that it is a destination stop that everyone knows. We have to bring carry-out for the village when we go to the city. I will just stick with Singha, it is a lot easier to find.

[@anthonynolastname8517]

I use palm sugar and cilantro in mine.

[@xongxiong9933]

I love this sauce with sour green mango. LOL, this reminds me of Hmong pepper sauce. We bring it everywhere. To the steakhouse or seafood buffet. It’s so popular even the Brazilian steakhouse in downtown St. Paul has it as a dipping sauce on the cold bar.