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TL;DR: Nam Prik Num. It has a spicy flavor and is commonly eaten with pork Or local vegetables, either fried, boiled or boiled vegetables. Young peppers are.

Nam Prik Num

Nam Prik Num It has a spicy flavor and is commonly eaten with pork Or local vegetables, either fried, boiled or boiled vegetables. Young peppers are chilies that look slender seeds Has a yellowish green color with a spicy flavor, popularly grown in the north Nam Prik Nam will look Wet, strips of fragrant roasted chili meat pounded with grilled shallots. Grilled Ladyboy Sida Tomatoes And other seasonings cooked according to taste, spicy, salty, sweet as you like.

Nam Prik NumNam Prik is a traditional Lanna food that is commonly known to people. And widely popular to eat There are many recipes. Some recipes add fish sauce and salt to add flavor, others add fermented fish sauce and added rotten peas.

Ingredient

- 15 young peppers

- Shallots 9-10 head

- Garlic 10 cloves

- 1 teaspoon salt

How to prepare ingredients

- 15 young peppers, cut off the stems

How to do

- Take the young peppers, shallots, garlic to jee-roasted (on a charcoal stove, it is more fragrant), cooked and the skin is burnt, then peel off the burnt peel.

- Add salt to the mortar And pound everything together Do not have to be very detailed.

Dish Name	Nam Prik Noom
Food Type	Northern Thai cuisine / Chili dip / Relish
Origin	Northern Thailand (Lanna region)
Main Ingredients	Green chilies (Noom chilies), shallots, garlic, and salt
Key Characteristics	A moist, coarse-textured dip with a smoky aroma from grilled ingredients
Flavor Profile	Spicy, savory, and aromatic with a slightly sweet undertone
Texture	Coarse and slightly moist with visible chili fibers
Optional Ingredients	Fish sauce, fermented fish, or fermented soybean for added depth
Serving Style	Served with fresh vegetables, boiled vegetables, crispy pork rinds, and sticky rice
Popularity	One of the most iconic and widely consumed Northern Thai chili dips
Cooking Method	Grilled ingredients are pounded together into a coarse paste
Key Tip	Grilling over charcoal enhances aroma and flavor significantly

Frequently Asked Questions (FAQ)

Q: What is Nam Prik Noom?

A: Nam Prik Noom is a traditional Northern Thai chili dip made from grilled green chilies, shallots, and garlic, pounded together into a coarse paste.

Q: What type of chili is used in Nam Prik Noom?

A: It uses “Noom chilies,” which are long, green chilies with moderate heat and a slightly sweet flavor.

Q: What does Nam Prik Noom taste like?

A: It has a spicy, savory taste with a smoky aroma from grilling, along with a mild natural sweetness.

Q: How is Nam Prik Noom different from Nam Prik Ong?

A: Nam Prik Noom is made from grilled chilies and has no meat, while Nam Prik Ong includes minced pork and tomatoes, resulting in a thicker, saucier texture.

Q: What is Nam Prik Noom usually served with?

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

Q: Can the recipe be customized?

A: Yes, ingredients such as fish sauce, fermented fish, or fermented soybean can be added to enhance flavor according to personal preference.

Q: Why are the ingredients grilled before pounding?

A: Grilling adds a smoky aroma, reduces raw pungency, and enhances the overall flavor of the dip.

Q: What is the key to making Nam Prik Noom delicious?

A: Using fresh ingredients, grilling them properly, and pounding them to a coarse texture are essential for authentic flavor and texture.

Q: How long can Nam Prik Noom be stored?

A: It can be stored in the refrigerator for 1–2 days, but it is best enjoyed fresh for optimal flavor.

Category: ●Travel Articles, Recipes

Group: ●Food Menu, North Recipes

Last Update : 1 WeekAgo

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