Nam prik ong
Nam prik ong, from above
Non vegNorthern Thailand

Nam prik ong

A mild northern chilli dip of pork and tomato. Think Thai bolognese for crunchy vegetables.

35 minTime
19 gProtein each
mediumSpice
Northern chilli dip2 chapters · 1 min read

Make it your way

Grandma's wayPork and tomato chilli dip with vegetables and pork rinds.
The original
322kcalsame
19 gproteinsame
4 gfibresame
35minutessame

Nam prik ong.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Dried red chilli6, soaked
Shallots4
Garlic6 cloves
Lemongrass1 stalk, sliced
Shrimp paste1½ tsp
Fermented soybeantua nao (fermented soybean), or 1 tsp miso
Cooking oil (vegetable oil)1 tbsp
Minced pork (pork mince, ground pork)250 g
Tomatocherry tomatoes, chopped
Fish sauce2 tsp
Palm sugar (gula melaka)2 tsp
Coriander leaves (cilantro)chopped
Cucumberbatons
Cabbagewedges
Green beanslong beans, steamed
Pork rinds (pork scratchings)a handful

Method

5 steps
  1. 1Pound the chillies, shallots, garlic, lemongrass, shrimp paste and fermented soybean to a paste.
  2. 2Fry the paste in the oil for 2 minutes.
  3. 3Add the pork and cook until no pink remains, breaking it up.
  4. 4Add the tomatoes and simmer 10 minutes until thick and saucy. Season with fish sauce and palm sugar.
  5. 5Top with coriander and serve with vegetables, pork rinds and sticky rice.
Serve it like this

Serve the dip in a bowl in the centre of a platter of raw cucumber, cabbage, beans and pork rinds, with sticky rice in a basket.

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Make it a meal

What goes with Nam prik ong: a bread or rice, a side, something to drink and something sweet.

Bread or rice Lao sticky rice40 min
Bread or rice Methi thepla40 min
With a main Gai yang50 min
With a main Gaeng hang lay150 min
A little snack Sai ua60 min
To drink Thai iced tea15 min
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