Nam prik ong (Northern Thai dip with chopped pork)

Nam prik ong (Northern Thai dip with chopped pork)


1 person made this

About this recipe: This is a rustic Northern Thai dish. It is meant to be eaten with Thai sticky rice, a variety of veggies, sausage, pork cracklings and, of course, with your hands. Pull off a ball of sticky rice, flatten it and put some of the chopped pork on the rice and enjoy!

Wiley Bangkok (Krung Thep Maha Nakhon), Thailand

Serves: 4 

  • For the paste
  • 3 shallots, chopped
  • 2 cloves garlic, minced
  • 10 large dried chillies, soaked in water
  • 1 teaspoon salt
  • 1/2 teaspoon fermented shrimp paste
  • 1 tablespoon coriander root, peeled and chopped
  • 5 cherry tomatoes, halved
  • 2 eggs, beaten
  • 3 tablespoons water
  • For the rest of the dish
  • 3 shallots, chopped
  • 2 cloves garlic, minced
  • 200 g minced pork
  • 2 tablespoons fish sauce
  • 2 spring onions, chopped
  • Handful coriander, chopped

Prep:10min  ›  Cook:10min  ›  Ready in:20min 

  1. With a mortar and pestle, pound the shallot, garlic, reconstituted chillies, salt, fermented shrimp paste, and coriander root until a smooth paste is formed.
  2. Add the tomatoes and pound to combine. Add the eggs and mix. Spoon out into a bowl.
  3. Add the water to the mortar and rinse, reserving the water - it will be used later on.
  4. Fry the shallots and garlic in a wok until crispy and drain on a paper towel.
  5. Fry the pork in the wok for 2 minutes, then add the paste and cook until eggs are cooked, about 3 minutes. Finally add the rinse water and fish sauce and cook for 1 more minute.
  6. To serve, place on a plate and garnish with fried shallots, garlic, spring onions and coriander.

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