Nam Prik Ong
Experience the vibrant flavors of Northern Thailand with Nam Prik Ong, a rich and savory pork and tomato chili dip. This authentic recipe balances spicy chilies, tangy tamarind, and umami-rich fermented soybean paste, creating a deeply satisfying and aromatic dish. Perfect for sharing, it's traditionally enjoyed with crisp fresh vegetables and warm sticky rice.
An original recipe by Forkin
- Total time
- 55 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 304 kcal
Allergen information: may contain fish and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 250 gpork mince
- 3 pcsshallot, finely chopped
- 4 clovegarlic, finely chopped
- 5 pcsred chili, deseeded and finely chopped
- 200 gcherry tomato, halved
- 1 tbspfermented soybean paste
- 1 tbspfish sauce
- 1 tspsugar
- 1 tsptamarind paste
- 2 tbspvegetable oil
garnish
- 10 gcoriander, chopped, for garnish
Equipment
Chef's knife · Cutting board · Large pan or wok · Wooden spoon or spatula · Lid for pan · Mortar and pestle (optional)
The method
Step by step
- 1
Finely mince the shallots, garlic, and red chilies using a sharp knife or a food processor.
Cook’s note: For a more traditional paste, pound the shallots, garlic, and chilies in a mortar and pestle until a coarse paste forms. This releases more essential oils and flavor.
- 2
Heat the vegetable oil in a large pan or wok over medium heat until shimmering.
About 1 min
Cook’s note: Ensure the pan is adequately hot before adding aromatics to prevent them from soaking up too much oil and becoming greasy.
- 3
Add the minced shallots, garlic, and red chilies to the hot oil and sauté, stirring frequently, until fragrant and slightly softened, about 2-3 minutes.
About 3 min
Cook’s note: Watch the garlic carefully; it can burn quickly and turn bitter. If using a mortar and pestle paste, sauté until aromatic.
- 4
Add the pork mince to the pan and break it apart with a wooden spoon or spatula.
Cook’s note: Breaking the mince into small, even pieces ensures it cooks uniformly and integrates well into the dip's texture.
- 5
Cook the pork, stirring occasionally, until it is no longer pink and has browned nicely, about 5-7 minutes.
About 7 min
Cook’s note: Allowing the pork to brown properly develops a deeper, more complex flavor through the Maillard reaction.
- 6
Stir in the fermented soybean paste, fish sauce, sugar, and tamarind paste, mixing thoroughly to combine all ingredients with the pork.
About 1 min
Cook’s note: Taste a tiny bit of the fermented soybean paste beforehand to gauge its saltiness, as brands can vary. This helps in adjusting seasoning later.
- 7
Add the cherry tomatoes to the pan and stir well to coat them in the sauce.
Cook’s note: If using larger tomatoes, quarter them to help them break down more easily during simmering.
- 8
Reduce the heat to low, cover the pan, and simmer gently for 15-20 minutes, or until the tomatoes have completely broken down and the sauce has thickened to a rich, jam-like consistency.
About 20 min
Cook’s note: Stir occasionally to prevent the bottom from sticking and to ensure even cooking. The tomatoes should melt into the sauce, creating a luscious texture.
- 9
Taste the Nam Prik Ong and adjust the seasoning as needed, adding more fish sauce for saltiness, sugar for sweetness, or tamarind for a more pronounced sour note.
About 1 min
Cook’s note: Aim for a harmonious balance of salty, sweet, sour, and spicy. Adjusting gradually ensures you don't over-season.
- 10
Garnish generously with fresh coriander before serving.
Cook’s note: Fresh coriander adds a bright, herbaceous contrast to the rich dip. For extra flair, you can also add a few thinly sliced red chilies.
Per serving
Nutrition
- Calories
- 303.8kcal
- Protein
- 12.9g
- Carbs
- 17g
- Fat
- 21.2g
- Fibre
- 3g
- Sugar
- 5.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Nam Prik Ong is traditionally served with an array of fresh vegetables like cucumber slices, cabbage wedges, long beans, and blanched green beans, alongside warm sticky rice. For a complete meal, consider adding a side of grilled chicken or fried fish. A light, crisp lager or a dry Riesling would pair beautifully with the complex flavors.
Store leftover Nam Prik Ong in an airtight container in the refrigerator.
Gently reheat Nam Prik Ong in a small saucepan over low heat, stirring occasionally, until warmed through. Add a splash of water if it appears too thick.