<http://dbpedia.org/resource/Nam_chim>	<http://xmlns.com/foaf/0.1/name>	"Nam chim"@en .
<http://dbpedia.org/resource/Nam_chim>	<http://dbpedia.org/ontology/thumbnail>	<http://commons.wikimedia.org/wiki/Special:FilePath/Nam_chim_chaeo_2.jpg?width=300> .
<http://dbpedia.org/resource/Nam_chim>	<http://dbpedia.org/ontology/country>	<http://dbpedia.org/resource/Thailand> .
<http://dbpedia.org/resource/Nam_chim>	<http://xmlns.com/foaf/0.1/depiction>	<http://commons.wikimedia.org/wiki/Special:FilePath/Nam_chim_chaeo_2.jpg> .
<http://dbpedia.org/resource/Nam_chim>	<http://dbpedia.org/ontology/type>	<http://dbpedia.org/resource/Dip_(food)> .
<http://dbpedia.org/resource/Nam_chim>	<http://www.w3.org/2000/01/rdf-schema#comment>	"Nam chim or Nam jim (Thai: \u0E19\u0E49\u0E33\u0E08\u0E34\u0E49\u0E21, IPA: [n\u00E1m t\u0255\u00EEm]) 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 chilli pastes)."@en .