Recipe: Nam Prik Ong - Northern Thai Food

Kanlaya Supachana of Brooklyn's Chiang Mai brings her heat game with this spicy dip

Nam prik is a kind of chile-based sauce or dip that can be found all over Thailand, while nam prik ong is a version from Northern Thailand made with dried chiles, ground pork and tomatoes. This recipe from Kanlaya Supachana of Brooklyn's Chiang Mai isn't subtle: Scoop up the dip with a piece of cabbage or cucumber, and you'll get a blast of heat-but despite the burn, you won't be able to stop eating it.

To learn more, read "Khao Tipping."

Recipe adapted from Kanlaya Supachana, Chiang Mai Restaurant, Brooklyn, NY

Nam Prik Ong
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Make nam prik ong, a fiery chile dip from Northern Thailand's Chiang Mai region made with dried chiles, pork and tomatoes.
Prep Time
15
minutes
Cook Time
20
minutes
Servings
4
to 6 servings
Total time: 35 minutes
Ingredients
  • 12 dried bird's-eye chiles
  • 10 garlic cloves, smashed and chopped
  • 6 medium shallots, chopped
  • 1 tablespoon shrimp paste
  • 1½ teaspoons kosher salt
  • 2 tablespoons canola oil
  • 1 pound ground pork
  • 8 ounces cherry tomatoes, chopped
  • 2 tablespoons chopped cilantro
  • 2 tablespoons chopped scallions (green and white parts)
  • Green cabbage, chayote, sliced Thai eggplant, sliced cucumber and pork rinds, for serving
Directions
  1. Place the chiles in a small bowl and cover with boiling water. Let the chiles soak for 20 minutes to soften, then drain.
  2. In a large mortar and pestle or in a food processor, pound or pulse the chiles, garlic, shallots, shrimp paste and salt until a coarse paste forms. Makes ¾ cup.
  3. In a large skillet, heat the oil over medium heat. Add the chile paste and cook until fragrant, 2 to 3 minutes. Add the pork and cook until the pork is no longer pink, 5 minutes. Add the tomatoes and cook until the tomatoes have completely softened and the pork is cooked through, 10 to 15 minutes. Remove from the heat and stir in the cilantro and scallions.
  4. Serve the nam prik ong with the cabbage, chayote, Thai eggplant, cucumber slices and pork rinds.
Nutrition
Calories per Serving 340
Total Fat 21.3 g
Saturated Fat 6.4 g
Trans Fat 0.0 g
Cholesterol 57.8 mg
Total Carbohydrates 22.2 g
Dietary Fiber 4.3 g
Total Sugars 11.2 g
Sodium 545.8 mg
Protein 17.1 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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