From Bangkok to Chiang Mai: A Regional Guide to Thai Dipping Sauces
Explore the differences in flavors and ingredients of Thai dipping sauces from different regions of Thailand, including the popular Nam Jim Seafood and Khao Man Gai dipping sauces.
Thailand is famous for its unique cuisine, blending sour, sweet, spicy, and salty flavors. The cuisine is recognized worldwide, and Thai dipping sauces are an essential part of it. Thai dipping sauces are versatile and can be used in many ways, such as a dipping sauce for meat, seafood, and vegetables or as a marinade for grilling. These sauces are the perfect way to add a spicy kick to your meal and elevate its flavors.
In this article, we will explore the different types of Thai dipping sauces, focusing on the three sauces available on our website:
Khao Mon Gai Sauce - Ginger Vegan
Nam Jim Seafood Sauce - Original
Thai BBQ Sauce - BBQ
We will look at their unique ingredients, regional differences, and how they are traditionally used.
Nam Jim Seafood Sauce:
Hailing from the coastal region of Thailand, Nam Jim Seafood Sauce is a staple in many seafood dishes. This fantastic symphony of flavors is made with fresh ingredients like Thai chilies, garlic, lime juice, fish sauce, and palm sugar. Combining these ingredients creates a perfect balance of spicy, sour, sweet, and salty flavors.
This sauce is commonly used as a dipping sauce for grilled or fried seafood, such as shrimp, squid, and fish. Its tangy and spicy flavor makes it an excellent condiment for other dishes like spring rolls and salads.