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