Authentic Nam Prik Ong Recipe
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This authentic nam prik ong recipe is a Northern Thai pork and tomato dip made with a fragrant chili paste, juicy tomatoes, and ground pork. It’s one of Chiang Mai’s signature dishes, and after making it many times, I’ve learned exactly how to balance the sweet, tangy, savory, and spicy flavors.
What is nam prik ong?
Nam prik ong is a traditional Northern Thai chili dip made with ground pork, tomatoes, dried chilies, and aromatic seasonings. It has a rich savory flavor balanced with gentle sweetness, tangy tomatoes, and mild heat.
Unlike many Thai chili dips that are pounded and served fresh, nam prik ong is cooked until the tomatoes break down into a rich, spoonable sauce.
It’s one of Northern Thailand’s most popular dishes and is often eaten alongside fresh vegetables, sticky rice, and crispy pork cracklings. If you enjoy Northern Thai flavors, it’s just as essential to try as khao soi and nam prik noom.
Praew’s cooking tips
Making this Thai pork dipping sauce is much easier than it looks. Once you’ve made the chili paste, the rest of the recipe comes together in one pan.
Praew ♡
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes & substitutes
You can find everything at Asian grocery stores or markets. Head to the recipe card at the bottom of this post for the exact measurements.
- Ground pork: When making nam prik moo, I like using pork with a little fat because it keeps the dip juicy instead of dry.
- Tomatoes: Ripe tomatoes are just as important as the pork. As they cook down, they give the dip its natural sweetness and signature texture.
- Large dried chilies: These form the base of the chili paste. They add color and mild heat without making the dip overwhelmingly spicy.
- Small dried chilies (optional): Add these only if you like extra heat.
- Garlic & shallots: These create the aromatic base of the chili paste. Pounding them together releases much more flavor than chopping.
- Thai shrimp paste: Just a small amount adds depth and umami.
- Thai tamarind paste: Adds the gentle tang that balances the richness of the pork and tomatoes.
- Palm sugar: Gives the dip a mellow caramel sweetness that works much better than white sugar.
- Fish sauce: Seasons the dip with salt and umami. Use Megachef fish sauce for the best results.
- Water: Helps bring everything together into a rich dipping consistency instead of a dry mince.
How to make nam prik ong
1. Soak the dried chilies. Remove the stems from the large dried chilies and cut them in half. Soak them in room-temperature water with 2 teaspoons of salt for about 30 minutes, then drain well.
2. Make the chili paste. Pound the soaked chilies, optional small dried chilies, shallots, garlic, and shrimp paste together in a granite mortar and pestle until you have a smooth paste. A little texture is completely normal.
3. Fry the paste. Heat the oil in a wok or large skillet over medium heat. Add the chili paste and stir-fry for about 1 minute until fragrant.
4. Cook the pork. Add the ground pork and stir-fry, breaking it into small pieces, until it’s fully cooked and no longer pink.
5. Add the seasonings and tomatoes. Stir in the tomatoes, fish sauce, tamarind paste, palm sugar, and salt. Cook for about 10 minutes, stirring occasionally, until the tomatoes soften and break down into the sauce.
6. Finish the dip. Stir in the water and simmer for another minute until the dip reaches a rich, spoonable consistency. Serve warm.
How to serve nam prik ong
Nam prik ong is traditionally served as part of a Northern Thai meal rather than as a sauce on its own. Serve it with:
- Sticky rice
- Fresh cucumber
- Cabbage
- Yardlong beans
- Thai eggplant
- Steamed vegetables
- Crispy pork cracklings
- Hard-boiled eggs
I always serve it with sticky rice and crispy pork cracklings because the crunchy pork is perfect for scooping up the rich tomato and pork dip.
Storage
- Refrigerator: Store in an airtight container for up to 3 days. I actually think the flavors are even better the next day.
- Freezer: Freeze for up to 2 months and thaw overnight in the refrigerator.
- Reheating: Warm gently in a saucepan over low heat or microwave until heated through.
Authentic Nam Prik Ong Recipe
Equipment
- Measuring cups and spoons
- Bowl (for soaking the dried chilies)
- Sharp knife
- granite mortar and pestle (or food processor)
- Cutting board
- Wok or large skillet
Ingredients
- 6 large dried chilies, I use dried red spur chilies
- 8 small dried chilies, optional, for extra heat
- 5 cloves garlic, peeled
- 1 cup shallots, roughly chopped
- ½ tbsp shrimp paste
- 4 tbsp oil
- 2 cups ground pork, use pork with a little fat
- 3 tsp salt, divided (1 tsp + 2 tsp for soaking)
- 2 tbsp palm sugar
- 1½ tbsp tamarind paste
- 2 tbsp fish sauce
- 8 small tomatoes, cherry or other ripe small tomatoes
- ¼ cup water
Instructions
- Soak the chilies. Remove the stems from the large dried chilies, cut them in half, and soak them in water with 2 teaspoons of salt for 30 minutes. Drain well.
- Make the chili paste. Pound the soaked chilies, optional small dried chilies, garlic, shallots, and shrimp paste into a smooth paste using a mortar and pestle.
- Fry the paste. Heat the oil in a wok or large skillet over medium heat. Stir-fry the chili paste for about 1 minute until fragrant.
- Cook the pork. Add the ground pork and cook, breaking it into small pieces, until no longer pink.
- Finish the dip. Stir in the tomatoes, tamarind paste, fish sauce, palm sugar, salt, and water. Simmer for about 10 minutes, stirring occasionally, until the tomatoes break down and the dip thickens.
- Serve. Taste and adjust the seasoning if needed. Serve warm with sticky rice, fresh vegetables, and crispy pork cracklings.
Notes
- Use the nutrition card in this recipe as a guideline.