Nam jim is Thai for "dipping sauce," and it refers to a dozen or so variations on the hot-salty-sour-sweet dynamic, all condiments to serve with vegetables, grilled chicken, steamed fish, and then some. Saraphum's SD Spicy Sauce is what she refers to as nam jim seafood, so named because, guess what, it makes everything from grilled branzino to raw shrimp salad taste pretty outstanding. Saraphum and her husband use it as a mignonette on oysters, but her customers tell her how much they love it on eggs, tacos, even pizza. I consider it a one-ingredient salad dressing. "And I always carry a small bottle in my purse whenever we go out to eat," Saraphum mentions.