It can refer to a wide variety of dipping sauces in Thai cuisine, with many of them a combination of salty, sweet, spicy and sour.

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.

French diplomat Simon de la Loubère, who visited Siam during the mid-Ayutthaya period, described the use of plain sauces with spices, garlic, chibols, or sweet herbs, as well as a fermented shrimp paste called kapi, which was commonly used to enhance the flavor of dishes.

[1] Many types of nam chim used in different dishes are mentioned in various cookbooks, including Mae Khrua Hua Pa (1908–1909) by Lady Plean Phatsakorawong, and "Nang Suea Kap Khao Son Luklan Kap Pholmai Khong Wang Lae Khanom" (1876-1961) by Mrs. Kleep Mahitorn.

[2][3] These early dipping sauces evolved over time, with various regional variations and styles emerging, resulting in countless unique blends of flavors and ingredients found in today's nam chim.