The Other Sauce Thais Can't Live Without
Especially when it comes to meat!
Sawaddee ka! 🙏🏼
A while back I shared a recipe for prik nam pla, a condiment that Thai people cannot live without because it is the ultimate “improver” of all things that might feel a little dull.
This got me thinking about the other sauce that Thai people cannot live without. But instead of being an “improver,” this one is absolutely key. It’s an integral part of Thai barbecue, and it is our go-to dipping sauce for all manners of meat.
I use it on all sorts of meats, Thai or not. A steak, a pork chop, roasted salmon, rotisserie chicken from the supermarket. You name it…once you go jeaw, you cannot go back, and it’s always in my fridge.
To further demonstrate my point: I just came back from a trip to Thailand, and while there my dad brought home some steaks from a Western steak shop in Bangkok. And along with the gravy and mashed potatoes, guess what else they give you with your steak order. That’s right. Nam jim jeaw. Cuz as I said, Thai people cannot live without it, even if it’s a rosemary-buttered filet mignon!!
Nam jim jeaw is a dipping sauce that hails from the Northeast or Isaan. It is a simple sauce that hits all the notes - sour, salty, spicy and a little sweet - and in the video I also show you how to change it up to better pair with different meats.
Try it, and you’ll understand why Thai people just love this so much!
I’m Lao and jaew is something I couldn’t live without 🤤
I know you probably won't get too many requets for this delicacy, but Pai do you have any good pig ear recipes. I make the sandwiches and the turrines, but my favorite is a herby pig ear salad. Cooked just right and thinly sliced a pig ear can transform into a porcine noodle. Plate them on a bed of aromatic herbs like mint, shiso/perilla, lemongrass and others it becomes one of those dishes that changes people's way of thinking and eating this often overlooked piece of pork!