Nam chim or nam jim (Thai: น้ำจิ้ม, IPA: [nám tɕîm]) 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. Nam chim tend to be more watery in consistency than nam phrik (Thai chili 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 contains 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 many 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.