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''Nam chim'' or ''Nam jim'' ((タイ語:น้ำจิ้ม), ) is Thai for "dipping sauce". It can refer to a wide variety of dipping sauces in Thai cuisine, with many of them being a combination of salty, sweet, spicy and sour.〔http://www.gourmetfoodsource.net/thai-saladdressing.htm〕 ''Nam chim'' tend to be more watery in consistency than ''nam phrik'' (Thai chilli pastes). Although Sriracha sauce is commonly known as ''sot Sriracha'' in Thailand (''sot'' is the Thai pronunciation of the English word "sauce"), it will sometimes also be called ''nam chim Siracha'' or ''nam phrik Siracha''. A more or less generic and basic ''nam chim'' is the one used for grilled or steamed seafood. This sauce will contain garlic, fish sauce, sugar, lime juice, and bird's eye chilies. Variations on this basic recipe find their use as a dipping sauce with, but also as an integral part of a multitude of dishes. Many of the ingredients in a ''nam chim'' are finely chopped or pounded in a mortar and pestle or, non-traditionally, ground in a blender. ==Variants== Popular dipping sauces in Thailand are: * ''nam chim kai'' ((タイ語:น้ำจิ้มไก่)), Sweet chili sauce is a very common all-round chili dipping sauce with the consistency of a thick syrup, it is medium spicy and very sweet, normally referred to as "sweet Thai chili sauce" in English. Often used as a dipping sauce for grilled chicken (kai yang). It can also be used as a generic chilli sauce for other dishes. It forms the base of a few other types of ''nam chim'', such as ''nam chim thot man pla'' ("dipping sauce for deep-fried fish cakes"). * ''nam chim chaeo'' ((タイ語:น้ำจิ้มแจ่ว)), using ground dry-roasted glutinous rice, this sauce is most often eaten with ''mu yang/mu ping'' (grilled pork) or ''kai yang'' (grilled chicken)〔(【引用サイトリンク】title=How to Make Jaew แจ่ว - Thai Dried Chilli Dipping Sauce - SheSimmers )〕 * ''nam chim sate'' ((タイ語:น้ำจิ้มสะเต๊ะ)), the Thai version of peanut sauce, it is eaten with Thai satay * ''nam chim taengkwa'' or ''achat'' ((タイ語:อาจาด)), the Thai version of the Malay/Indonesian ''acar timun'' (cucumber pickles). The Thai variety consists of fresh chopped cucumber, spring onion and chilli, mixed with vinegar and is usually served together with ''nam chim sate'' as a dip for satay * ''nam chim suki'' ((タイ語:น้ำจิ้มสุกี้)), eaten with Thai ''suki'' (the Thai version of the Chinese hot pot), amongst others, it contains sesame oil and oyster sauce〔(【引用サイトリンク】title=Suki Haeng Saphan Leuang/สุกี้แห้งสะพานเหลือง - Austin Bush Photography )〕 * ''nam chim taochiao'' ((タイ語:น้ำจิ้มเต้าเจี้ยว)), containing yellow soybean paste (''taochiao''), it is eaten with ''khao man kai'' * ''nam chim thale'' ((タイ語:น้ำจิ้มทะเล)), a basic dipping sauce made with garlic, fish sauce, lime juice, sugar and chillies, it is usually eaten with grilled or steamed seafood〔(【引用サイトリンク】title=Clay's Kitchen : Tam Ra Ahan Thai (Thai Recipes) ตำราอาหารไทย )〕 * ''nam chim thot man'' ((タイ語:น้ำจิ้มทอดมัน)), served as a dip with ''thot man pla'' (fried fish cakes), it is similar to ''nam chim kai'' but with chopped cucumber, crushed peanut and coriander (cilantro) leaves. For ''thot man kung or pu'' (fried prawn or crab cakes) however, a very sweet plum sauce is provided * ''nam chim paesa'' ((タイ語:น้ำจิ้มแป๊ะซะ)), served as a sauce for steamed fish wrapped in steamed cabbage leaves 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Nam chim」の詳細全文を読む スポンサード リンク
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