Nam Prik Num

1. 1

   Prepare the grilling setup

   Heat a grilling pan or cast-iron skillet over low to medium heat. If using an oven, preheat the broiler to high and position the rack at the highest level. For the most authentic flavor, use a charcoal grill.

   5m

   Tips:

   • • Using charcoal adds an extra layer of aromatic smokiness that is traditional in Northern Thailand
2. 2

   Char-grill the vegetables

   Place the whole green chilies (with stems), unpeeled garlic cloves, and unpeeled shallots on the hot pan or under the broiler. Grill the large green chilies for about 10 minutes, turning occasionally. Grill the garlic and shallots for approximately 5 minutes, flipping as needed. All vegetables should be charred and blackened on the outside and softened on the inside.

   10m

   Tips:

   • • Don't worry about the blackened skin - this creates the signature smoky flavor
   • • The vegetables should be soft when pressed gently
   • • Roast garlic whole in unpeeled cloves to enhance sweetness
3. 3

   Steam and cool

   Remove the charred vegetables from heat and transfer to a bowl. Cover tightly with plastic wrap or a lid to trap the steam. Let them steam in their own heat for 5 minutes to loosen the skins. This makes peeling much easier.

   5m

   Tips:

   • • The residual heat continues to cook the vegetables and makes the skins slip off easily
4. 4

   Peel the ingredients

   Once cooled enough to handle, peel away the charred skins from the chilies, shallots, and garlic. Remove the chili stems. Don't worry about removing every bit of blackened skin - some char adds to the authentic flavor and appearance. Coarsely chop the vegetables.

   5m

   Tips:

   • • A few charred bits left on add character and authentic rustic texture
   • • You can wear gloves when handling the chilies if you have sensitive skin
5. 5

   Pound in mortar and pestle

   Place the peeled garlic, shallots, and green chilies in a large granite mortar. Pound with the pestle until the ingredients are broken up and begin to form a coarse paste. Add the fresh cilantro (including stems) and a pinch of salt, and continue pounding until incorporated. The texture should be coarse but uniform, not completely smooth.

   5m

   Tips:

   • • Traditionally, a mortar and pestle is essential for authentic texture
   • • If you don't have a mortar, use a food processor with quick pulses - but don't over-process
   • • The goal is a rustic, chunky consistency, not a smooth puree
6. 6

   Season and adjust

   Stir in the fish sauce and lime juice. Pound a couple more times to incorporate. Taste and adjust seasoning - you may want more salt, fish sauce for umami, or lime juice for brightness. Garnish with sliced spring onions if desired.

   2m

   Tips:

   • • The balance should be smoky, spicy, salty, and slightly tangy
   • • For vegetarian version, use soy sauce or extra salt instead of fish sauce
7. 7

   Serve immediately

   Transfer to a serving bowl and arrange with accompaniments. Nam Prik Num is best served fresh and at room temperature on the same day it's made.

   0

   Tips:

   • • The dip can be made a few hours ahead but is best enjoyed fresh
   • • Store any leftovers in the refrigerator for up to 2 days

• •Use authentic prik num chilies if available at Asian markets - they have the perfect balance of heat and flavor for this dish
• •Roasting garlic in the skin enhances sweetness and adds depth to the dip
• •The smoky flavor from charred skins is essential - don't skip the grilling step
• •For best results, grill all ingredients over medium heat of charcoal for maximum aromatic quality
• •A granite mortar and pestle creates the ideal rustic texture that food processors can't replicate
• •Don't over-pound - the dip should have a coarse, rustic consistency with visible pieces
• •Adjust the spice level by using milder peppers or removing some chili seeds
• •The dip should be balanced - smoky, spicy, salty, and tangy all at once

• •
  Sticky rice (khao niao) - the traditional Northern Thai accompaniment
• •
  Fresh vegetables: Thai eggplants, long beans, carrots, cucumbers, lettuce, cabbage
• •
  Crispy pork rinds (kaeb moo) - a classic pairing
• •
  Pork cracklings for textural contrast
• •
  Soft-boiled or hard-boiled eggs
• •
  Steamed vegetables: squash, eggplant, cabbage
• •
  Thai sausage (sai oua or sai krok)
• •
  Grilled or steamed mackerel
• •
  Fried fish
• •
  Raw vegetables for dipping: cucumber rounds, cabbage wedges
• •
  Spring onions and herbs
• •
  Jasmine rice (though sticky rice is more traditional)

Nam Prik Num is one of the most iconic and beloved dishes of Northern Thai cuisine, particularly associated with Chiang Mai and Chiang Rai provinces. The name 'prik num' refers to the specific type of long, pale green chili that grows abundantly in Northern Thailand's cooler climate and is harvested young (num means 'young' in Northern Thai dialect). This dip reflects the agricultural abundance and distinct culinary traditions of the Lanna Kingdom, which historically ruled Northern Thailand. The preparation method of charring vegetables over fire connects to traditional Northern Thai cooking techniques developed before modern kitchen equipment. Nam Prik Num is typically enjoyed as part of a communal meal, served with an array of fresh and cooked vegetables, sticky rice, and various proteins - a dining style that emphasizes sharing and variety. The dish showcases how Northern Thai cuisine differs from Central Thai food, with its emphasis on grilling, bitter and smoky flavors, and the use of locally grown ingredients like these specific green chilies. It remains a staple in Northern Thai households and restaurants, often served as part of traditional Lanna-style spreads called 'khan toke' dinners.

Authentic Nam Prik Num must use fresh green prik num chilies that are grilled or roasted over charcoal or open flame until charred - this smoky flavor is non-negotiable and defines the dish. The vegetables should be roasted whole and unpeeled to develop maximum flavor depth. Traditional preparation requires a granite mortar and pestle (krok and sak) to pound the ingredients into a coarse, rustic paste - using a food processor creates a different texture and is considered less authentic. The consistency should be chunky and rough, never smooth or pureed. Fish sauce is the traditional umami element, though vegetarian versions using salt are acceptable. The dip should be made fresh and served at room temperature the same day for best flavor. In Northern Thailand, this is always served with sticky rice (khao niao) rather than jasmine rice, and accompanied by an array of fresh raw vegetables, pork cracklings, and often Northern Thai sausages. The balance of flavors should emphasize the smoky, charred green chili with supporting notes of garlic and shallot, seasoned with just enough salt and fish sauce. Lime juice is sometimes added but should be minimal - the chili flavor should dominate. Using the correct type of green chili (prik num) versus other varieties is crucial for authentic taste, though Anaheim or banana peppers can substitute outside Thailand. The dish should never be sweet - it's fundamentally about smoke, heat, and savory umami.