Northern Thai Pork and Tomato Chili Dip (Nam Phrik Ong)
น้ำพริกอ่อง Nam Phrik OngSay it: nam prik ong
Nam Phrik Ong is a beloved Northern Thai dip made with a fragrant chili paste, tomatoes, and minced pork. It is a staple in Lanna households and is traditionally eaten as part of a meal with sticky rice and an array of fresh and steamed vegetables. The dip offers a wonderful balance of spicy, salty, slightly sweet, and tangy flavors with a savory depth from the pork. Its rustic texture and vibrant red color make it both comforting and appetizing.
Northern Thai Pork and Tomato Chili Dip (Nam Phrik Ong)
น้ำพริกอ่อง, Nam Phrik Ong
Pronounced nam prik ong
- Serves
- 4
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains fish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Drain the soaked chilies and place them in a mortar or small food processor with the shallots, garlic, and shrimp paste. Pound or process into a coarse paste.
Heat the vegetable oil in a wok or skillet over medium heat. Add the chili-shallot paste and fry, stirring constantly, until fragrant and the oil turns reddish, about 3-4 minutes.
Add the ground pork, breaking it up with a spoon. Cook until the pork is no longer pink and begins to brown slightly, about 5 minutes.
Stir in the chopped tomatoes, palm sugar, fish sauce, and salt. Cook, stirring occasionally and mashing the tomatoes lightly, until the tomatoes break down and the mixture thickens into a chunky dip, about 8-10 minutes.
If the dip becomes too dry, add a splash of water to reach a scoopable consistency. Taste and adjust seasoning with more fish sauce, sugar, or salt as needed.
Remove from heat and transfer to a serving bowl. The dip should be thick, oily, and deeply savory with visible bits of pork and tomato.
Regional variants
Some families add a handful of chopped fresh cilantro or green onions at the end for brightness. In modern adaptations, a small amount of cherry tomatoes may be used for extra color and sweetness.
Cook's notes
- For the most authentic flavor, use a mortar and pestle to pound the paste rather than a food processor.
- Adjust the number of chilies to control heat; Northern Thai versions are often quite spicy.
- Serve at room temperature or slightly warm for the best taste.
Serve with
Sticky rice, fresh vegetables (cabbage, long beans, cucumber), steamed or blanched greens, and pork rinds (khaep mu).
Make ahead and storage
Can be made up to 2 days ahead and stored in the refrigerator. Reheat gently or serve at room temperature.
