Nam Prik Ong - Classic Chiang Mai pork & tomato dip
This dish is a specialty of North Thailand - a Chiang Mai menu would be incomplete without it.
Thai Food
It's best described as a "Thai pork bolognaise", although that short-changes both the Italian and the Thai cuisines in its generalisation.
It is used a few ways.
Thai Food
Most common is a dip, where it gets surrounded by healthy greens, raw vegetables and usually some light crunchy pork crackling known locally as 'kap moo'.
The other use is for "kao soy nam kua" - the Chiang Rai and Laos version of rice noodle soup.
Like any rustic regional cuisine, the ingredients are readily available, either grown in the backyard, or picked up inexpensively and bursting with goodness at the many street stalls that spring up mid afternoon in every ville around Asia.
The dish is simple to make, has few ingredients, and an awesome flavour.
Try it and impress your friends, peers or patrons.
- 200g / 1/2lb lean pork. (chop finely or mince it)
- 300g / 3/4lb fresh ripe red tomato
- 50g red shallots (yes, you can use onion)
- 4-5 garlic cloves, fresh
- 12 kaffir lime leaves - shredded finely
- salt to taste
- 4-5 leaves of cilantro (flat leaf coriander)
- 1-2 each spring onion
- Peel and crush the garlic
- Chop shallots, pork, tomato,
- Pound dry chilli and garlic together
- Saute pork in a little oil
- Add the chilli and garlic
- Next add shallot, tomato, and a little water for cooking so it doesn't dry or burn
- Season with salt to taste, add a little MSG if you use it. Most kitchens in Thailand use it, but very sparingly
- Add the shredded kaffir lime leaf and cook at a steady simmer until the tomato breaks down.
- Cook until tomato is soft and it looks like a very sexy, slightly spicy bolognaise sauce.
- It will probably take around 20 to 30 minutes, so it pips the spaghetti sauce on preparation time, and has the added bonus of being just as tasty, albeit in a spicy, redolent Southeast Asian way.
Other uses?
Why not do some thing similar to the Khao Soy Nam Kua?
This is a popular soup from Laos and North Thailand often sold at street markets and hawker stalls for hungry passers by. Basically it consists of Broth, thick rice noodles and Nam Prik Ong dollopped on top.
For 2 people you'll need:
- 1 litre Stock or broth. (chicken stock, pork stock, or boiling water and some pork or chicken stock cubes)
- 300g (2 serves) Thick flat rice noodles (to be authentic. Your favourite noodles will be fine)
- 2 heaped spoons Nam prik ong
- 1/3 cup Freshly cut coriander
- 1/3 cup Freshly chopped spring onion
- 2 tbsp Fried garlic (optional but the sheer taste is an aphrodisiac)
- Blanch the noodles and whack them into two big serving bowls
- Ladle the broth over them
- Top with nam prik ong
- Garnish with chopped coriander and spring onion
- Put some fried garlic over the top, and transport yourself mentally to a street stall somewhere near the Mekong.
Or why not pan fry, grill or barbeque some fat, juicy fresh prawns, and use the nam prik ong as a dressing, like one of my creative Isaan chefs from my Thai restaurant used to do? Great idea, amazing textural and flavour contrast, and it works a treat. The customers love it.
Have fun with your new recipe.
To see photos, leave feedback or ask questions, visit me at my blog, chef-a-gogo
How to Make Nam Prik Ong - Spicy Chiang Mai Pork and Tomato Dip
Shane Brierly is a professional chef from New Zealand who has been travelling the globe for the last six years cooking, eating and discovering.
He prefers the "path less travelled" and is currently living in South-East Asia blogging new foods, experiences, sights and ingredients. Shane can be found at http://chef-a-gogo.com and is happy to answer any questions or respond to feedback left in the comments section. He loves teaching people how to cook, and is passionate about fresh food, quickly and simply prepared.
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