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Nam Prik Ong
Northern Thai Tomato and Pork Chili Dip
A flavorful and slightly spicy Northern Thai relish made with minced pork, tomatoes, and chilies. It's traditionally served as a dip with fresh vegetables and crispy pork crackling.
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- 200 g Ground pork(Can substitute with minced chicken or mushrooms for a vegetarian option.)
- 3 medium Tomatoes(Ripe, red tomatoes work best. Roma or plum tomatoes are ideal for their texture and flavor.)
- 10-15 Dried red chilies(Adjust quantity based on desired spice level. Remove seeds for less heat. Soak in hot water for 10 minutes if using a mortar and pestle.)
- 3 cloves Shallots(Peeled and roughly chopped.)
- 5-7 cloves Garlic(Peeled and roughly chopped.)
- 2 tbsp Vegetable oil(For frying the paste and cooking the pork.)
- 1 tsp Shrimp paste (optional)(Adds a layer of umami flavor.)
- 1-2 tsp Fish sauce(To taste, for seasoning.)
- 1/2 tsp Sugar(To balance the flavors, optional.)
- for serving Fresh vegetables(Examples include cucumber slices, cabbage wedges, long beans, boiled eggs, and blanched broccoli.)
- for serving Pork crackling (moo krob)(Adds a delightful crunch and salty element.)
ðšâð³ äœãæ¹
- 1
Prepare the chili paste: In a mortar and pestle (or a small food processor), pound or blend the dried chilies, shallots, and garlic until a coarse paste forms. If using a mortar and pestle and the chilies are very dry, soaking them in hot water for 10 minutes beforehand can make them easier to pound. Add the shrimp paste (if using) and pound/blend until incorporated.
â±ïž 10-15 minutes - 2
Sauté the paste: Heat the vegetable oil in a wok or deep skillet over medium heat (around 175°C / 350°F). Add the chili paste and stir-fry for 2-3 minutes until fragrant and slightly darkened, being careful not to burn it. This step blooms the aromatics and develops their flavor.
â±ïž 3 minutes - 3
Cook the pork: Add the ground pork to the wok. Break it up with your spoon and stir-fry until it's no longer pink and is lightly browned. Drain off any excess fat if desired.
â±ïž 5-7 minutes - 4
Add tomatoes and simmer: Roughly chop the tomatoes and add them to the wok. Stir well to combine with the pork and paste. Bring to a gentle simmer, then reduce the heat to low. Cover and cook for 10-15 minutes, stirring occasionally, until the tomatoes have broken down and the mixture has thickened into a relish-like consistency. The oil may start to separate slightly, which is a good sign.
â±ïž 15 minutes - 5
Season and finish: Stir in the fish sauce and sugar (if using) to taste. Adjust seasoning as needed â it should be a balance of savory, slightly sweet, and spicy. If the mixture is too dry, you can add a tablespoon or two of water.
â±ïž 2 minutes - 6
Serve: Transfer the Nam Prik Ong to a serving bowl. Arrange fresh, crisp vegetables and pork crackling around the bowl for dipping. This dish is best served warm or at room temperature.
â±ïž N/A
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- âThe consistency should be thick, like a chunky relish, not watery.
- âNam Prik Ong is a classic Northern Thai specialty, often found in street food stalls and local restaurants.
- âEncourage guests to dip a variety of fresh vegetables into the relish for a refreshing contrast to the savory dip.
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- For a spicier version, use more chilies or include the seeds.
- For a vegetarian or vegan option, omit the pork and shrimp paste. Use minced firm tofu or finely chopped mushrooms instead of pork, and ensure your fish sauce is vegan (or omit and use soy sauce).
- Some variations include adding a small amount of fermented soybean paste for extra depth.