Nahm Jim Jaew
This was just a quickie google look up on Nahm Jim and all his relatives. I do love Asian flavours for most things as we look ahead this year, you can expect a lot of new flavours coming through as we trip off to Korea, (yes the south, in case you asked that in your head!) and then Thailand because we are planning another foodie feast later in 2023 and poor me, I have to go and make sure I check everything out first! (insert winky face emoji) And then of course our sold out Vietnam trip is in May...so loads of delicious inspo coming your way.
This sauce works so well with charred lamb or beef. I haven't tried it with chicken, but imagine it would be fine. I have most of the herbs, chillies etc growing in my garden, so this was quick and easy. I hope you love it too.
Try some of our other Vietnamese inspired recipes;
Chicken Salad with Vietnamese Dressing
Vietnamese Pork Salad with Rice Noodles
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- 1 Kilo lamb, steak, chicken thigh, at room temperature
- pink salt flakes as needed BUY
- Extra Virgin Olive Oil (EVOO) as needed BUY
- 2 Tablespoons white rice
- 3 kaffir lime leaves fresh
- 2 stalks lemongrass, white part only, chopped
- 1 shallot peeled and chopped
- 70 Milliliters lime juice
- 70 Milliliters fish sauce
- 30 Grams coconut sugar
- 1 red chilli de-seeded
Pat the meat you will use dry, and salt it generously. Leave uncovered in the fridge for up to 4 hours.
Place the rice into a hot dry frying pan and toast gently until golden. Add the kaffir lime leaves and turn off the heat. Allow the lime leaves to infuse through the rice. Peel the stalks from the lime leaves and discard.
When the rice has cooled a little, place into the Thermomix bowl with the kaffir lime leaves and mill 10 sec/speed 8. Remove from bowl and set aside.
Place the sauce ingredients other than the chilli into the Thermomix bowl and blend 1 min/speed 8. Julienne the chilli and add half of it to the sauce. Refrigerate until use.
Char grill or roast your meat of choice. 20 minutes for lamb on a BBQ, slightly less for beef. Medium rare is preferred for lamb or beef with a dark char on the outside. Allow to rest for at least half as long as you cooked it for. Use a thermo server for this if you have one.
Slice and sprinkle with the rice powder. Serve with loads of the sauce, or to taste, with remaining sliced chilli to garnish. We also used Vietnamese mint leaves to garnish, but you could julienne some more kaffir lime leaves, or use coriander leaves. You could serve with steamed rice, we just had a salad.
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