Nam Prik Ong

Nam Prik Ong Northern food, is the most widely known Lanna chili paste as well as Nam Prik Nam. Outstanding Characteristics of Nam Prik Ong It has an orange hue of tomato and dried chilies that are simmered until it is jingle. It has a little bit of oil.

 

There are three flavors: sour, salty, slightly spicy, and sweet. It is commonly eaten with fresh vegetables or boiled vegetables. Followed by seasonings and tomatoes, after some recipes pound the pork, seasoning and tomatoes first. Therefore, it is fried with some formulas of vegetable oil, add rotten nuts or add soybean for seasoning.

 

1. 100g Minced Pork

2. 1 Cup  Tomato

3. 50g Curry Paste

4. 1tbsp Fish sauce

5. 2tbsp Garlic

6. 1 Coriander

 

1. Set the pan with oil. Add garlic and stir. When the color turns yellow, add curry paste and stir until fragrant. Then add enough water Stir a little more and add ground pork prepared and stir until the pork starts to cook Then add enough water and wait for the water to boil.

 

2. When the water starts to boil, add the tomatoes. Stir until the tomatoes are ripe and soft, then season with fish sauce as desired. Do not add sugar if you do not like sweet due to the sweetness of the tomatoes already sprinkled with coriander served with fresh vegetables or boiled vegetables.
 

 

A: Nam Prik Ong is a traditional Northern Thai chili dip made from minced pork, tomatoes, and chili paste. It has a thick texture and a balanced flavor of sour, savory, and mild spice.

 

A: Nam Prik Ong contains minced pork and tomatoes and has a thick, saucy consistency, while Nam Prik Noom is made from roasted green chilies and has a drier, smokier flavor.

 

A: The orange-red color comes from the combination of tomatoes and dried chilies cooked together.

 

A: It has a slightly sour taste from tomatoes, savory notes from fish sauce, mild spiciness from chili paste, and natural sweetness.

 

A: Yes, you can adjust the level of spice, saltiness, and even add ingredients like fermented soybean sheets or soybean paste for a deeper flavor.

 

A: It is commonly served with fresh vegetables, boiled vegetables, crispy pork rinds, and sticky rice.

 

A: Sauté the chili paste until fragrant, cook the pork thoroughly, and simmer the tomatoes until soft to achieve a well-balanced flavor.

 

A: It can be stored in the refrigerator for about 2–3 days and should be reheated before serving to restore its flavor.