Nam prik ong (Northern Thai tomato and pork chilli dip)
A sticky, mild Northern Thai dip of pork, tomato and dried chilli, served warm with raw vegetables and sticky rice.
- Time45 min
- LevelEasy
- Costabout £1.71 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Drain the chillies and pound or blitz them with the shallots, garlic and shrimp paste into a thick, rough paste.
- 2
Heat the oil in a wide pan over a medium heat. Fry the paste for 3 minutes until it smells deeply savoury.
3 min - 3
Add the pork and cook for 5 minutes, breaking it up with a spoon, until it loses its pink colour.
5 min - 4
Stir in the tomatoes, fish sauce and sugar. Simmer over a low heat for 20 minutes, stirring now and then, until thick and jammy with the oil separating at the edges.
20 min - 5
Add the lime juice, taste, and adjust with a little more sugar or fish sauce.
- 6
Spoon into a warm bowl and serve with the cucumber, green beans, cabbage and sticky rice for dipping.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.