Nam jim is the family of fresh, uncooked Thai dipping sauces built on the four-way balance of chilli heat, lime sourness, fish-sauce salt and garlic, usually pounded or chopped and stirred together à la minute so the sauce arrives at the table raw, bright and loose. The name simply means "dipping sauce", and the family runs from the fiery green nam jim seafood of the coast to the tamarind-sweetened nam jim jaew of the north-east and the pale, palm-sugared nam jim gai for chicken — thin, sharp, spoonable relishes poured over or dipped into grilled meat, fish and vegetables rather than cooked into a dish.