Updated: Jun 25, 2022
This menu is well known in northern Thailand. What we called in English is "Thai Northern Style Pork with Tomatoes and Chili paste" or called "... " in Thai, pronouns as "Nam Prik One". This dish normally use as a main dipping sauce with fresh and steamed varieties of vegetables on the side. In my hometown, we would also eat this dish with sticky rice as original Northern Style.
As I remember, my dad would go into our outdoor kitchen and prepare his own chili paste from scratch. He always begins with press all paste's ingredients into the Thai style pestle and mortar, it sounds: toom, toom, toom, ..., constantly. He let me helps him prepare food when I was around 7 years old and it is where I learn how to cook food from there. It is actually bring family members together when we prepare food together, it is the time we can chit chat; my dad would teach me how to prepare the chili paste and I would tell him story what I have done for that day. Every time when I cook this menu, it really brings back memories with my dad. He makes everything from scratch and it always tastes really delicious.
When you thinking about Thai food, do you think of spicy food? Most of our Thai menus are spicy in general and how spicy is depend on individual preference. I personally, can handle mild spicy level because I would like to enjoy the food than just so spicy and pain my mouth 🥵 and cannot finish the food. 😄 You know what I mean!
This dish has spicy flavor and any others Thai dish that starts with the words "Nam Prik" will be spicy for sure. How spicy you would like to be for your taste; if you like super hot then add more chili into the paste, if you are not good with spicy then put less chili into the paste.
Menu Ingredients Serving for 4
1/2 pound of Ground pork
1 package of Cherry tomatoes (halved), Roma tomatoes (diced)
1 large Sweet yellow onion (diced)
1 tablespoon of Chili pasted for medium spicy, use less for less spicy or use more for super hot spicy level as your desire
1 large Egg
2 tablespoons of Fish sauce
2 tablespoons of Lime juice
1/2 tablespoon of Extra virgin olive oil
2 Green onion (thinly sliced)
Cilantro for garnish
In a small mixing bowl, combined ground pork with chili pasted, fish sauce, and raw egg, mixed well.
In a small sauce pan, added oil and diced onion, sauce until onion look golden brown, approximately around 5 minutes.
Then added the mixed ground pork into the sauce pan and stir well until the ground pork cooked, approximately take around 3-5 minutes.
Added tomatoes and green onion into the pan and stir well until tomatoes look blended in but not over cook the tomatoes.
Pour "Nam Prik Ong" into a serving bowl and garnish with cilantro leaves (mined) over the top.
Chili Paste Ingredients ( this portion prepares for 2 tablespoons of chili paste)
1/4 cup of Dried red chili
1 clove of Garlic
2 tablespoons of Palm sugar
1 teaspoon of Shrimp paste (or use dried shrimp (grounded))
1/2 teaspoon of Sea salt
Chili Paste Preparation
Added dried red chili into pestle and mortar to press until everything grounded, it take some time but for the good taste that how we prepare this menu.
Then added garlic and press until the garlic corporate with the chili.
Added the left of the ingredients into the pestle and press until everything corporate.
Must Have Side Dish with Vegetables
Lists of vegetables that I use for this plate are as following below;
2 heads of Baby Boy chow, steamed
2 heads of Fresh Carrot, peeled and cut into a bite pieces
4 Thai Green Eggplants, fresh and cuts into cube as bite size
1/2 head of Fresh Chinese white cabbage, cut ends off and separate leaves
Crispy Pork Skin as your desire
These vegetables are an example, you can use any vegetable you have in your refrigerator , it will also go well with "Nam Prik Ong".
If you are looking for spicy plate to try, I would recommended this one, delicious and healthy with all vegetable options. Let me know how do you like this menu and if you love this home cook, give me a thump up, leave a comment, or share this link to your friends.