📝 About This Recipe
Hailing from the misty mountains of Chiang Mai, Nam Prik Ong is perhaps the most beloved and approachable of all Northern Thai dips. This vibrant 'bolognese-style' spread balances the sweetness of cherry tomatoes with the savory depth of minced pork and a gentle warmth from dried chilies. It is a communal masterpiece that captures the rustic, earthy essence of Lanna cuisine, offering a perfect harmony of salty, sweet, and sour notes.
🥗 Ingredients
Chili Paste Aromatics
- 5-7 pieces Dried Spur Chilies (soaked in warm water until soft, seeds removed for less heat)
- 5 pieces Shallots (peeled and sliced)
- 10 cloves Garlic (Thai small garlic preferred, or regular cloves)
- 1 teaspoon Shrimp Paste (Kapi) (toasted for extra fragrance)
- 1/2 teaspoon Salt (to help grind the paste)
The Main Dip
- 300 grams Ground Pork (use a mix with 20% fat for best texture)
- 2 cups Cherry Tomatoes (halved; traditionalists use small sour Thai tomatoes)
- 2 tablespoons Vegetable Oil (neutral oil like canola or sunflower)
- 1 tablespoon Palm Sugar (finely chopped)
- 1-2 tablespoons Fish Sauce (adjust to taste)
- 1/2 cup Water or Light Stock
Garnish and Accompaniments
- 1/4 cup Cilantro (roughly chopped)
- 2 stalks Spring Onions (thinly sliced)
- 1 large Cucumber (sliced into rounds for dipping)
- 1 bag Pork Rinds (Khaep Mu) (essential for authenticity)
- 1 bunch Cabbage or Long Beans (raw or lightly blanched)
👨🍳 Instructions
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1
Begin by preparing the chili paste. Drain the soaked dried chilies and place them in a mortar and pestle with a pinch of salt. Pound until a coarse paste forms.
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2
Add the sliced shallots and garlic to the mortar. Continue pounding vigorously until the mixture is relatively smooth and well-integrated.
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3
Incorporate the shrimp paste (Kapi) into the mortar, pounding gently to combine. This is the 'heart' of your flavor base.
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4
In a mixing bowl, combine the ground pork with the prepared chili paste. Use a spoon or gloved hands to mix thoroughly so the pork is evenly marinated.
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5
Heat 2 tablespoons of oil in a wok or large skillet over medium heat. Add the pork and paste mixture.
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6
Sauté the pork, breaking up any large chunks with your spatula, for about 5-7 minutes until the pork is cooked through and the aromatics smell fragrant.
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7
Add the halved cherry tomatoes to the pan. Stir to combine with the pork.
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8
Pour in the water or stock. Lower the heat to medium-low and cover the pan.
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9
Simmer for 10-15 minutes, stirring occasionally. Use the back of your spoon to gently crush the tomatoes as they soften; they should break down into a thick, chunky sauce.
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10
Season with palm sugar and fish sauce. The flavor should be a delicate balance of savory, sweet, and slightly tangy from the tomatoes.
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11
Continue to cook uncovered for another 5 minutes until the liquid has reduced and the oil begins to slightly separate from the sauce, indicating a rich concentration of flavor.
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12
Taste and adjust seasoning. Add more fish sauce for salt or palm sugar for sweetness if desired.
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13
Turn off the heat and stir in half of the chopped cilantro and spring onions.
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14
Transfer the dip to a serving bowl and garnish with the remaining herbs. Serve warm or at room temperature.
💡 Chef's Tips
For the best texture, use a mortar and pestle rather than a food processor; it bruises the aromatics to release essential oils. If you cannot find authentic Thai sour tomatoes, use very ripe cherry tomatoes and add a teaspoon of tamarind paste for that signature tang. Don't rush the simmering process; the tomatoes need to completely break down to create the 'sauce' consistency. Always use pork with some fat content; lean pork will result in a dry and grainy dip. If you prefer a milder dip, ensure you scrape every seed out of the dried chilies before pounding.
🍽️ Serving Suggestions
Serve with a platter of 'Khaep Mu' (crispy pork rinds) for the ultimate Northern Thai experience. Accompany with fresh, crunchy vegetables like winged beans, cucumber slices, and wedges of raw cabbage. Pair with warm sticky rice (Khao Niao) to soak up the flavorful juices. Serve alongside other Northern dishes like Sai Oua (herbaceous sausage) for a full Lanna feast. Enjoy with a cold, crisp lager to cut through the richness of the pork and spices.