Nam Prik Ong

1. 1

   Prepare the Dried Chilies

   Halve the large dried chilies lengthwise and remove seeds. Place them in a bowl with room temperature water and add 1 teaspoon of salt. Let soak for 30 minutes until softened. If using small dried chilies, soak them as well. Drain thoroughly before proceeding.

   30m

   Tips:

   • • Soaking the chilies makes them easier to pound and develops their flavor
   • • Remove more seeds for a milder dip
2. 2

   Make the Chili Paste

   Using a granite mortar and pestle, pound the drained chilies with salt until they begin to break down. Add the small dried chilies and continue pounding. Add shallots and pound until incorporated. Add garlic and lemongrass, pounding until fragrant. Finally, add the shrimp paste and yellow bean sauce (if using) and pound everything into a smooth, fine paste. Some texture is acceptable, but aim for a well-combined mixture.

   10m

   Tips:

   • • Work in order from hardest to softest ingredients for best results
   • • A food processor can be used but won't achieve the same authentic texture
   • • The paste should be aromatic and well-blended
3. 3

   Fry the Paste

   Heat 4 tablespoons of oil in a wok or large frying pan over medium heat. When the oil is hot, add the chili paste. Stir-fry for about 1 minute until the paste becomes very fragrant and darkens slightly. Be careful not to burn it.

   1m

   Tips:

   • • The paste should sizzle when added to the oil
   • • Stir constantly to prevent burning
   • • You'll know it's ready when the aroma fills your kitchen
4. 4

   Cook the Pork

   Add the ground pork to the fragrant paste. Break up any clumps with your spatula and stir-fry, mixing the pork thoroughly with the paste. Cook for 1-2 minutes until the pork is thoroughly cooked through and no longer pink.

   2m

   Tips:

   • • Break up the meat well for even cooking
   • • The pork will absorb the flavors of the chili paste
5. 5

   Add Seasonings and Tomatoes

   Add the quartered cherry tomatoes, tamarind paste, fish sauce, 2 teaspoons of salt, and palm sugar to the wok. Stir everything together. Cook for approximately 10 minutes, stirring regularly, until the palm sugar dissolves completely and the tomatoes become tender and start to break down. The mixture should become saucy.

   10m

   Tips:

   • • Stir frequently to prevent sticking
   • • The tomatoes will release their juices and create a rich sauce
   • • Taste and adjust seasoning at this stage
6. 6

   Adjust Consistency and Finish

   Pour in 1/4 cup of water and stir well. Let the mixture simmer for 1 minute until it reaches a consistency similar to a thick tomato sauce or bolognese - not too dry, but not soupy. The dip should be thick enough to coat vegetables but still scoopable. Taste and adjust seasoning with more fish sauce, palm sugar, or tamarind paste if needed.

   1m

   Tips:

   • • Add more water if the dip is too thick
   • • The dip will thicken slightly as it cools
   • • Aim for a rich, chunky consistency
7. 7

   Serve

   Transfer the nam prik ong to a serving bowl. Serve warm or at room temperature with an assortment of fresh and blanched vegetables, crispy pork rinds, sticky rice, and Northern Thai sausage (sai oua) if available.

   0

   Tips:

   • • The dip can be made ahead and reheated gently
   • • Store leftovers in the refrigerator for up to 3 days

• •Traditional preparation uses a granite mortar and pestle, which creates the best texture and releases essential oils from the ingredients
• •The dip should have a balanced flavor - savory from the pork and shrimp paste, sweet from palm sugar, sour from tamarind, and spicy from chilies
• •Nam prik ong can be made in advance and actually tastes better the next day as flavors meld together
• •Adjust the number of small dried chilies based on your heat preference - use fewer for mild, more for spicy
• •Ground pork with some fat content (not extra lean) provides the best flavor and texture
• •This dip freezes well for up to 2 months - reheat gently with a splash of water

• •
  Fresh vegetables: cucumber slices, cabbage wedges, long beans, Thai eggplants
• •
  Blanched vegetables: cabbage, green beans, cauliflower
• •
  Crispy pork rinds (khaep moo)
• •
  Steamed or grilled sticky rice
• •
  Northern Thai sausage (sai oua)
• •
  Fried or grilled fish
• •
  Pineapple slices (for a sweet contrast)
• •
  Crispy fried lotus root chips
• •
  Fresh Thai basil leaves

Nam Prik Ong is a cornerstone of Lanna cuisine, the traditional food culture of the ancient Lanna Kingdom, which encompassed Northern Thailand with Chiang Mai as its cultural heart. The dish's name gives clues to its origins - 'nam prik' means chili paste or dip, while 'ong' refers to a wide-mouthed bowl traditionally used for serving. This dip reflects the Lanna people's preference for communal dining, where multiple dishes are shared family-style. Unlike the fiery curries of Central Thailand, Northern Thai cuisine tends toward milder, more balanced flavors that allow the quality of individual ingredients to shine. Nam Prik Ong exemplifies this philosophy with its harmonious blend of savory pork, sweet tomatoes, and moderate spice. Traditionally served on a 'khan tok' (a low pedestal tray), this dip would be surrounded by an array of vegetables, pork rinds, and sticky rice, encouraging diners to gather together and share. The dish showcases influences from neighboring Burma and China, visible in the use of tomatoes and the technique of creating a meat-based dip. Today, Nam Prik Ong remains a beloved staple in Northern Thai homes and restaurants, often served at special occasions and family gatherings as a symbol of Northern Thai hospitality and culinary tradition.

Authentic Nam Prik Ong is distinguished by several key characteristics: First, the use of a mortar and pestle to create the chili paste is traditional and produces a texture that cannot be replicated with modern appliances - the pounding action releases oils and creates a cohesive paste. Second, authentic versions use dried red spur chilies (prik haeng), which have a specific flavor profile and moderate heat level. Third, the inclusion of shrimp paste (kapi) is essential for authentic umami depth, though some home cooks reduce the amount for a milder flavor. Fourth, palm sugar rather than white sugar provides the characteristic caramel-like sweetness. Fifth, the consistency should be like a thick, chunky sauce - not too dry like a paste and not soupy like a curry. In Chiang Mai and surrounding provinces, Nam Prik Ong is traditionally served at room temperature or slightly warm, never piping hot. The authentic serving style includes a generous array of fresh and blanched vegetables, crispy pork rinds, and sticky rice, all arranged on a communal platter. Finally, authentic Nam Prik Ong has a balanced flavor profile where no single element dominates - the savory pork, sweet tomatoes, tangy tamarind, and spicy chilies should all be discernible but harmonious. Modern restaurant versions sometimes make it spicier or sweeter for tourist palates, but traditional Northern Thai preparation favors subtlety and balance.