Nam Prik Ong (Northern Thai Tomato and Pork Chili Dip)
Local name: น้ำพริกอ่อง
In short: A thick northern Thai dip of ground pork and tomatoes simmered with dried chili paste, scooped up with raw vegetables and sticky rice. It takes about 50 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 160 kcal
Nam prik ong is a northern Thai dip of ground pork and tomato simmered with a smooth dried chili paste until it is thick and reddish. It is sour from the tomatoes and warm rather than blistering, and it is eaten by scooping it up with raw vegetables, pork crackling and sticky rice. A bowl on the table is part of many Chiang Mai meals, and it keeps for days, so cook a big batch.
Instructions
- Drain the soaked chilies. Pound or blend them with the shallots, garlic, shrimp paste and salt until you have a smooth paste.
- Heat the oil in a wide pan over medium heat. Fry the paste for 3 to 4 minutes, stirring, until fragrant and the oil starts to separate.
- Add the pork and break it into small crumbs. Cook for 4 minutes, until no longer pink.
- Add the tomatoes and water. Simmer for 15 to 20 minutes, mashing the tomatoes against the pan, until the dip is thick and jammy and the pork is cooked (71°C/160°F).
- Stir in the fish sauce, sugar and lime juice and simmer for 2 minutes. Taste: it should be salty, tangy and mildly sweet with a warm heat.
- Stir in the coriander and spring onion. Serve warm or at room temperature with the vegetables, rice and crackling.
Tips
- Ripe, small tomatoes give the best flavor. If yours are watery, simmer a few minutes longer. A spoonful of tomato paste can add depth.
- For a vegetarian dip, use finely chopped mushrooms and firm tofu in place of the pork, leave out the shrimp paste, and replace the fish sauce with soy sauce.
Questions and answers
How long does nam prik ong keep?
Up to 5 days in the fridge in a covered jar. Reheat it gently or serve at room temperature.
Can I freeze it?
Yes. Freeze in small portions for up to 3 months. Thaw in the fridge overnight and warm in a pan with a splash of water.
What vegetables go with this dip?
Raw cabbage, cucumber, long beans and fresh herbs are typical, along with blanched vegetables such as pumpkin and morning glory.
How long does it take to make Nam Prik Ong (Northern Thai Tomato and Pork Chili Dip)?
About 50 min in total: 20 min of preparation and 30 min of cooking.
How many calories are in Nam Prik Ong (Northern Thai Tomato and Pork Chili Dip)?
About 160 kcal per serving, with 11 g of protein, 7 g of carbohydrates and 10 g of fat. These values are estimates.
Nutrition per serving
| Calories | 160 kcal |
|---|---|
| Protein | 11 g |
| Carbohydrates | 7 g |
| Fat | 10 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 650 mg |
Estimated values, calculated from the ingredients.
