Nam Prik Ong (Thai Pork-and-Tomato Chile Dip) Recipe

Serves: 6 Save

Ingredients (20)

  • 10 to 15 dried spur chiles (15g) (see note)
  • 2 plum tomatoes (about 100g)
  • 1 disc (15g) tua nao (optional, see note)
  • 1 stalk lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced into rounds (about 10g sliced lemongrass)
  • 10 small garlic cloves (30g)
  • 5 small shallots (80g)
  • 2 teaspoons (20g) Thai shrimp paste
  • 1/2 cup (120ml) water
  • 2 tablespoons (30ml) fish sauce
  • 1 tablespoon (15g) Thai fermented soybean paste
  • 2 teaspoons (10ml) Thai thin soy sauce or light soy sauce
  • Pinch sugar
  • 1/4 cup (60ml) vegetable oil
  • 1 pound (450g) ground pork
  • 8 ounces (1 1/2 cups; 225g) cherry tomatoes
  • Assorted raw vegetables such as cucumbers, green cabbage, lettuce, Thai eggplant, long beans, and more, cut for dipping
  • Assorted steamed or blanched vegetables such as winter squash, okra, and more, cut for dipping (optional)
  • Hard-boiled eggs, halved (optional)
  • Unflavored pork rinds (optional)
  • Cooked jasmine or sticky rice

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