Crying Tiger Sauce – Thai Dipping Sauce with Bold Flavor and Fire

If you’ve had the iconic Thai grilled beef dish known as Crying Tiger (Suea Rong Hai), you already know that its unforgettable dipping sauce steals the spotlight. Bursting with spicy, tangy, salty, and umami-rich flavors, this vibrant sauce enhances every bite of smoky meat. Crafted with bold ingredients like fish sauce, tamarind, chili flakes, and fresh herbs, Crying Tiger Sauce is an essential addition to your lineup of bold, Asian-inspired condiments. It’s not just a sauce—it’s the soul of the dish.

This simple recipe guides you through making an authentic Crying Tiger Sauce, traditionally paired with grilled beef in northeastern Thailand. It’s just as flavorful with grilled chicken, pork, or even vegetables. The best part? It comes together quickly with everyday ingredients you can easily find at most grocery stores, bringing bold Thai flavors straight to your kitchen in minutes.

Why You’ll Love This Crying Tiger Sauce

What makes Crying Tiger Sauce truly unforgettable is its bold and balanced flavor profile. Tangy tamarind adds brightness, fish sauce delivers deep umami richness, and palm sugar softens the edge with subtle sweetness. Chili flakes bring customizable heat, while toasted rice powder lends a warm, nutty texture. Fresh elements like shallots, spring onions, and herbs add a burst of aroma and complexity, tying everything together in a sauce that’s both vibrant and irresistible.

This sauce isn’t just packed with flavor, it’s also quick and effortless to prepare, coming together in under 10 minutes. Perfect for spur-of-the-moment barbecues or a speedy weeknight dinner, it adds instant depth to any grilled dish. Whether you’re a seasoned home cook or just starting out, this recipe is authentic yet approachable, making it a simple way to elevate your next meal with bold Thai flavor.

What Is Crying Tiger Sauce?

Crying Tiger Sauce, or Nam Jim Jaew, is a classic Thai dipping sauce that delivers a vibrant punch of salty, sour, sweet, and spicy notes in every bite. It’s usually served with grilled beef, particularly flank steak or ribeye, but its uses go far beyond meat. This sauce complements sticky rice, grilled vegetables, and even fried tofu.

A signature component of Crying Tiger Sauce is toasted rice powder—known as khao khua—which adds a nutty, crunchy texture to the sauce. Combine this with fish sauce, lime juice, chili flakes, and herbs, and you’ve got an explosive flavor profile that dances on your palate.

For a deeper dive into this sauce’s flavor journey, check out The Savory Chopstick’s guide to Nam Jim Jaew.

Ingredients You’ll Need for Crying Tiger Sauce

Here’s what you’ll need to create this bold and zesty Crying Tiger Sauce:

• Tamarind sauce for tang
• Fish sauce for rich umami
• Palm sugar to balance the flavors
• Chili flakes for heat (adjust to taste)
• Ground toasted rice for nutty texture
• Chopped shallot and spring onion for freshness
• Coriander and optional sawtooth coriander for herbal depth
• 300g grilled beef to serve alongside

Most ingredients are available at well-stocked supermarkets or Asian groceries. If you don’t have sawtooth coriander, simply use extra regular coriander—it works beautifully.

Step-by-Step Crying Tiger Sauce Recipe

Let’s break down how to make this show-stopping sauce at home.

Ingredients:

• 2 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon tamarind paste (optional)
• 1 tablespoon brown sugar or palm sugar
• 1 teaspoon Thai chili flakes
• 1 tablespoon toasted rice powder
• 1 finely chopped shallot
• 1 tablespoon chopped cilantro (or mint)

Instructions:

1. Make Toasted Rice Powder:
   • Toast uncooked glutinous rice in a dry pan over low heat until golden brown.
   • Let cool, then grind to a coarse powder using a mortar or spice grinder.
2. Mix Wet Ingredients:
   • In a bowl, combine fish sauce, lime juice, tamarind paste, and sugar.
   • Stir until sugar is fully dissolved.
3. Add Dry Ingredients:
   • Stir in chili flakes, shallots, and toasted rice powder.
4. Finish with Herbs:
   • Add chopped cilantro.
   • Taste and adjust balance between sour, salty, and sweet.
5. Serve Immediately:
   • Best served fresh but can be refrigerated for 1–2 days.

Serving Ideas & Presentation

To make your Crying Tiger experience more authentic, presentation matters.

• Serve in small bowls for individual dipping.
• Garnish with lime wedges, herbs, or chili slivers.
• Use Thai-style plates and side dishes like sticky rice or som tum (papaya salad).

This sauce is all about sharing. Serve it family-style for a true taste of Thai hospitality.

Frequently Asked Questions (FAQs)

Conclusion

Crying Tiger Sauce is more than just a condiment—it’s a bold expression of Thai culinary tradition. With its fiery kick, tangy brightness, and deep savory notes, it brings unforgettable flavor to grilled meats and vegetables alike. Easy to prepare and endlessly versatile, this sauce is a must-try for anyone looking to explore the vibrant world of Thai cooking. Once you’ve tasted it, you’ll understand why it’s the soul of the Crying Tiger dish—and why it belongs in your sauce rotation.

Crying Tiger Sauce – Thai Dipping Sauce with Bold Flavor and Fire

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• Author: Velma
• Total Time: 15 minutes
• Yield: 1/2 cup 1x
• Diet: Gluten Free

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Description

Crying Tiger Sauce, also known as Nam Jim Jaew, is a spicy, smoky, and tangy Thai dipping sauce traditionally served with grilled steak. It combines chili flakes, lime juice, fish sauce, and toasted rice powder to create an intensely flavorful condiment. This sauce is perfect with grilled meats, sticky rice, or roasted vegetables, and adds a fiery, citrusy kick to every bite.

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Ingredients

Scale 1x2x3x

• 2 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon tamarind paste (optional)
• 1 tablespoon brown sugar or palm sugar
• 1 teaspoon Thai chili flakes
• 1 tablespoon toasted rice powder
• 1 finely chopped shallot
• 1 tablespoon chopped cilantro (or mint)

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Instructions

• Make Toasted Rice Powder:
  • Toast uncooked glutinous rice in a dry pan over low heat until golden brown.
  • Let cool, then grind to a coarse powder using a mortar or spice grinder.
• Mix Wet Ingredients:
  • In a bowl, combine fish sauce, lime juice, tamarind paste, and sugar.
  • Stir until sugar is fully dissolved.
• Add Dry Ingredients:
  • Stir in chili flakes, shallots, and toasted rice powder.
• Finish with Herbs:
  • Add chopped cilantro.
  • Taste and adjust balance between sour, salty, and sweet.

• Serve Immediately:
  • Best served fresh but can be refrigerated for 1–2 days.

Notes

• Control the heat: Begin with half the chili flakes and increase gradually to suit your spice preference.
• Serve fresh: For the best flavor, prepare the sauce just before serving.
• Enhance the aroma: Toast raw sticky rice in a dry pan until golden brown, then grind it coarsely to add authentic nutty texture.

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Category: Sauces
• Method: No-Cook
• Cuisine: Thai

Nutrition

• Serving Size: 1 tablespoon
• Calories: 12kcal
• Sugar: 1g
• Sodium: 350mg
• Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 2g
• Protein: 0.3g