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LOCATION: Recipes >> Asian >> Nam Jim Viet ('Vietnam' Sauce)

Print this Recipe    Nam Jim Viet ('Vietnam' Sauce)

This is a popular dipping sauce in Thailand, though exactly why it
is called 'Vietnamese' nobody seems able to tell me.

The sauce may be thickened with gelatine or any of the typical
vegetable gelling agents sold for preserve making: simply use them
to thicken the sugar syrup as if it were water.

Some commercial versions of this sauce puree the chilies but home
made versions are usually made from paper thin slices of chili.

A tablespoon of vinegar can be substituted for the tamarind paste.


1-1/2 cups water
1/2 cup white granulated sugar
1/4 cup kratiem (garlic), chopped very fine
1/4 cup prik chi fa (Thai jalapenos), sliced paper thin
1 tablespoon tamarind paste
1 tablespoon nam manao (lime juice)
1 teaspoon fish sauce
Gelling agent (optional)

Warm the water and soak the tamarind paste in it for an hour, then
squeeze it thoroughly to extract as much juice as possible, and
then pass it through a chinois or other very fine sieve to remove
the pulp.

Bring the water to a gentle boil, and stir in the sugar, dissolving
each addition thoroughly, and continuing until all has been added,
then continue to simmer, uncovered, stirring occasionally, to
thicken it, by reducing the mixture to about 1 cup.


Slice the chilies and chop the garlic. Then when the sugar syrup
is reduced, add the lime juice, and fish sauce (and the gelling
agent if you are using it), and allow to cool.

When the mixture is down to a warm room temperature, stir in the
chilies and garlic, and leave to stand for about 30 minutes, before
tasting and if necessary adding a little more lime juice or fish
sauce to taste.

Store in a well sealed preserving jar. It will keep 6-8 weeks in
a refrigerator.

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