Nam prik ong (Northern Thai dip with chopped pork)

    20 mins

    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!


    Bangkok (Krung Thep Maha Nakhon), Thailand
    3 people made this

    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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