Thread: Nam Prik - Your Favourites

I've just added 'at least four different types of Nam Prik' to the Saturday night market shopping list and as I sit here twiddling my thumbs waiting for them to appear so I can plunge my face and the occasional pinch of sticky rice into them, I began to ponder this aspect of Thai cuisine.

Essentially, a good Nam Prik is like a Mexican Salsa, used to enhance the dining experience by offering a sharp and twangy supplement to a spoonful of rice and at the same time not steering your appetite from the dishes more central to the feast, like curries and soups.

Most Nam Priks unfortunately tend to feature fish which is invariably rotten and with an odour so potent it can floor any unsuspecting shopper at 10 paces, but less offensive variations can also be widely found.

Take the Northern speciality of Nam Prik Noom, for example. This pretty much translates into Aubergine Chili Sauce and is customarily coupled with Pork Crackling or Kab Moo which is used for dipping.

A lively and vibrant snacking experience:



The good people at Glica have even taken it upon themselves to create Spicky Nam Prik Noom flavoured crisps.



Thai Food For Newbies

Here's a recipe - very easy to make..

5 Green Peppers
3 Long Green Aubergines
4 Garlic Cloves
2 Red Onions
2 Coriander Root
2 Tablespoons Fish Sauce
1/2 Teaspoon Salt
1 Tablespoon Chopped Coriander Leaves
1 Tablespoon Chopped Mint Leaves
Preparation
1. Wrap the green peppers, aubergines, garlic and red onions into tin foil packets. The foil will keep in the juices. Place the foil packets in a frying pan and fry until the vegetables are soft and cooked.
2. Open the packets, take the garlic and red onion into a Thai mortar, add the coriander root and pound the mixture until they are well broken up.
3. Add all the remaining ingredients, and pound again.
4. Serve with vegetables.

Originally Posted by somtamslap

Nam Prik Noom

Good choice.

Nam Prik Mang Da and Nam Prik Phow should be on your list and they don't contain any fish

Originally Posted by somtamslap

Here's a recipe - very easy to make..

5 Green Peppers
3 Long Green Aubergines
4 Garlic Cloves
2 Red Onions
2 Coriander Root
2 Tablespoons Fish Sauce
1/2 Teaspoon Salt
1 Tablespoon Chopped Coriander Leaves
1 Tablespoon Chopped Mint Leaves
Preparation
1. Wrap the green peppers, aubergines, garlic and red onions into tin foil packets. The foil will keep in the juices. Place the foil packets in a frying pan and fry until the vegetables are soft and cooked.
2. Open the packets, take the garlic and red onion into a Thai mortar, add the coriander root and pound the mixture until they are well broken up.
3. Add all the remaining ingredients, and pound again.
4. Serve with vegetables.

No Pla dek

somtamslap bor kin pla dek!

The only one I could really eat all the time is Northern, Nam Prik Ong.

Originally Posted by boloa

somtamslap bor kin pla dek!

I don't really like anything Pla related.

Nam Prik Moo - simply delicious. Can also be used for fusion dishes - Jacket potato filled with nam prik moo...etc

Now that does look good, and the potato idea is great as well. Now you are making me hungry mate.

Originally Posted by aging one

Now that does look good,

I think that picture is actually Nam Prik Ong, AO - but is basically just chili sauce with minced pork and tomatoes.
Yep, very nice in a jacket spud, had it many times with a side of salad.

Originally Posted by somtamslap

I think that picture is actually Nam Prik Ong, AO

My favorite anyway. Hell years and I mean years ago up in Chaing Mai I would buy some pasta, and french bread, boil up the noodles of choice and have one hell of a spicy spaghetti.

Just made your recipe for Nam Prik. Served it to the wife as a side with stewed pork tails. It was a quite tasty addition. Thanks.

mmmm looks good.

Nam Prick Na Rok is always one of my favorites but there's so many, I'm like a kid at Christmas when at the market.

Nam prik Krabi is my favourite to stay the fuck away from.

Well I usually like the following very much as below

Nam Prik Ong
Nam prik Kapi