Northern Thailand

Nam prik ong

Name: Nam prik ong
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 6 soaked dried red chilli; 4 shallots; 6 cloves garlic; 1 stalk sliced lemongrass; 1 1/2 tsp shrimp paste; Fermented soybean, tua nao (fermented soybean), or 1 tsp miso; 1 tbsp cooking oil (vegetable oil); 250 g minced pork (pork mince, ground pork); Tomato, cherry tomatoes, chopped; 2 tsp fish sauce; 2 tsp palm sugar (gula melaka); Coriander leaves (cilantro), chopped; Cucumber, batons; Cabbage, wedges; Green beans, long beans, steamed; a handful pork rinds (pork scratchings)

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

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

1Pound the chillies, shallots, garlic, lemongrass, shrimp paste and fermented soybean to a paste.
2Fry the paste in the oil for 2 minutes.
3Add the pork and cook until no pink remains, breaking it up.
4Add the tomatoes and simmer 10 minutes until thick and saucy. Season with fish sauce and palm sugar.
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.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Northern 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

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

1Pound the chillies, shallots, garlic, lemongrass, shrimp paste and fermented soybean to a paste.
2Fry the paste in the oil for 2 minutes.
3Add the pork and cook until no pink remains, breaking it up.
4Add the tomatoes and simmer 10 minutes until thick and saucy. Season with fish sauce and palm sugar.
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.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Nam prik ong

Make it your way

Ingredients

Method

Nam prik ong

Make it your way

Ingredients

Method

Make it a meal