Recipe: Nam Prik Ong - Northern Thai Food
Prep Time:
15 minutes
Cook Time:
20 minutes
Servings:
4 to 6 servings
Ingredients
  • 12 dried bird's-eye chiles
  • 10 garlic cloves, smashed and chopped
  • 6 medium shallots, chopped
  • 1 tablespoon shrimp paste
  • 1½ teaspoons kosher salt
  • 2 tablespoons canola oil
  • 1 pound ground pork
  • 8 ounces cherry tomatoes, chopped
  • 2 tablespoons chopped cilantro
  • 2 tablespoons chopped scallions (green and white parts)
  • Green cabbage, chayote, sliced Thai eggplant, sliced cucumber and pork rinds, for serving
Directions
  1. Place the chiles in a small bowl and cover with boiling water. Let the chiles soak for 20 minutes to soften, then drain.
  2. In a large mortar and pestle or in a food processor, pound or pulse the chiles, garlic, shallots, shrimp paste and salt until a coarse paste forms. Makes ¾ cup.
  3. In a large skillet, heat the oil over medium heat. Add the chile paste and cook until fragrant, 2 to 3 minutes. Add the pork and cook until the pork is no longer pink, 5 minutes. Add the tomatoes and cook until the tomatoes have completely softened and the pork is cooked through, 10 to 15 minutes. Remove from the heat and stir in the cilantro and scallions.
  4. Serve the nam prik ong with the cabbage, chayote, Thai eggplant, cucumber slices and pork rinds.