Anthony Bourdain, the renowned chef and food writer, once said, "The sauce is the most important element in any dish. It makes or breaks the meal. It's the liquid that binds the ingredients together, and it's the liquid that makes your fingers go back to the plate, licking every last drop."
Now, what would you consider as one of the essential items on the menu for a delicious Isan, a Northeastern Thai, meal?
Grilled chicken, larb, papaya salad, or sticky rice?
Contemplating the flavour of Isan is enough to set your taste buds aflutter. With a bold and punchy profile that makes your salivary glands do a little jig—embracing the irresistible salty, spicy, sour, and sweet symphony that defines Northeastern cuisine. Whether you're a fan of smoky grilled chicken or the juiciness of pork neck fresh off the grill, an Isan meal isn’t complete without, of course, the dipping sauce. Especially when dipping the freshly steamed sticky rice in the Nam Jim Jaew or Nam Chim Chaew, an Isan dipping sauce – now, as every Thai would agree, that’s a culinary height.
Planning your next Isan meal? Here’s an easy secret sauce recipe that goes oh-so-well with grilled meats from Phed Phed Bistro, a popular Isan restaurant in Bangkok with never-ending queues and a Bib Gourmand distinction in the MICHELIN Guide Thailand 2024 edition.
“[Nam Jim] Jaew is considered essential in Isan cuisine as most Isan dishes are either grilled with a salty taste or a soup with a slightly salty-sour flavour that’s not so spicy such as chicken soup with tamarind leaves (Kai Tom Bai Makham) or snakehead fish soup (Tom Pla Chon Na). Jaew helps enhance the taste and make the components clearer, especially the sour and spicy flavours. That’s why Jaew is a must-have item when it comes to Isan food," says Nattaphong “Tom” Saehu, chef and co-owner of Phed Phed Bistro.
And here’s how you can make this best-kept delicious sauce that makes your fingers go back to the plate, licking every last drop at home.
Jaew dip
Ingredients:- 1 tablespoon, freshly roasted chilli powder
- 2 tablespoons, fish sauce
- 1 tablespoon, tamarind juice
- 1 tablespoon, lime juice
- ½ tablespoon, sugar (preferably palm sugar)
- 3 cherry tomatoes or grape tomatoes
- Seasonal sour fruits
- 1 tablespoon, chopped green onions
- 1 tablespoon, chopped cilantro
- ¼ teaspoon, seasoning powder (optional)
Instructions:
- Add cherry tomatoes to the serving bowl.
- Add the remaining ingredients.
- Slowly adjust the taste to be sour, spicy, and salty, in that order, according to your preference and the dish you’re pairing with.
- Use chopped green onions or cilantro to sprinkle on top for garnish.
Tips from the chef:
- Use fresh and high-quality ingredients, such as freshly roasted chilli powder or freshly squeezed lime juice.
- Plan for what you'll be pairing the Jaew sauce with and season it according to the dish. If you have it with salty grilled meat, make the Jaew sauce slightly sour with added chilli, salt, and a touch of sweetness. For fried dishes, it’s best to make the dip more tangy and spicy, using fresh chilli and aromatic lime.
- It’s best to start with adding sour components followed by spicy ingredients, and finish with saltiness. Feel free to adjust the taste to your liking.
- Avoid adding all the components at once, as it can be challenging to adjust after.
