0 from 3 votes
Authentic Nam Prik Ong Recipe
Nam prik ong is an authentic Thai pork and tomato dip from Northern Thailand, featuring minced pork and a simple, easy-to-follow recipe.
Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 4 people
Calories: 526 kcal
Course:
Condiments
Cuisine:
Thai
Ingredients
- 6 large dried chilies I used dry red spur chilies
- 8 small dried chilies to taste
- 5 cloves garlic
- 1 cup shallots chopped
- 1/2 tbsp shrimp paste
- 4 tbsp oil
- 2 cups ground pork
- 3 tsp salt divided 1 tsp (5g) and 2 tsp (10g)
- 2 tbsp palm sugar
- 1 1/2 tbsp tamarind paste
- 2 tbsp fish sauce
- 8 small tomatoes
- 1/4 cup water
Instructions
- Start by halving the large dried chilies and soak them in room temperature water with 2 teaspoons of salt. Allow them to soften for about 30 minutes and drain them afterward. This extra step is to ease the pounding process.
- Use a granite mortar and pestle to pound the pre-soaked chilies, optional small dried chilies, shallots, garlic, and shrimp paste into a smooth, fine paste.
- Heat oil in a large non-stick wok pan or skillet over medium heat. Add the freshly made paste and fry for approx 1 minute, until fragrant.
- Add ground pork, stirring and cooking until the meat is thoroughly cooked, about 1–2 minutes.
- Stir in tamarind paste, fish sauce, salt, palm sugar, and tomatoes. Cook until palm sugar has completely dissolved, and the tomatoes are tender, about 10 minutes, stirring regularly.
- Lastly, pour in water and let the red sauce simmer for 1 more minute, or until the sauce has the consistency of a tomato sauce/bolognese sauce for spaghetti. Serve hot and enjoy!
Cup of Yum
Notes
- Use the nutrition card in this recipe as a guideline.
- Use a granite mortar and pestle: A stone mortar and pestle is best for making Thai pastes and sauces like this nam prik ong. I do not recommend using a food processor, since the texture and flavor will be better with a mortar and pestle.
- Authentic nam prik ong should be mildly spicy. Adjust chilies to your personal spice level.
- This Northern Thai sauce is traditionally served with fresh vegetables, sticky rice, and pork crackling.
Nutrition Information
Calories
526kcal
(26%)
Carbohydrates
20g
(7%)
Protein
24g
(48%)
Fat
39g
(60%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
6g
Monounsaturated Fat
20g
Trans Fat
0.1g
Cholesterol
107mg
(36%)
Sodium
1441mg
(60%)
Potassium
635mg
(18%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
279IU
(6%)
Vitamin C
7mg
(8%)
Calcium
62mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 526
% Daily Value*
| Calories | 526kcal | 26% |
| Carbohydrates | 20g | 7% |
| Protein | 24g | 48% |
| Fat | 39g | 60% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 107mg | 36% |
| Sodium | 1441mg | 60% |
| Potassium | 635mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 279IU | 6% |
| Vitamin C | 7mg | 8% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.