Nam Prik Ong (Northern Tomato & Meat Sauce)

Nam Prik Ong is a beloved Northern Thai condiment that balances savory, sweet, and spicy flavors. Unlike its Southern counterparts, this sauce is cooked rather than raw, resulting in a thick, hearty texture. Ground pork provides a rich umami base, while ripe plum tomatoes add natural sweetness and acidity. Aromatics like garlic, shallots, lemongrass, and dried shrimp create a complex flavor profile that is deeply comforting. This versatile sauce is perfect served as a dip with fresh vegetables, spread over grilled meats, or mixed with sticky rice. Its an excellent way to introduce authentic Thai flavors to your table without requiring exotic ingredients.

Cooking Method: Boiling, Stewing, Stir Frying

Cuisine: Thai

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 70.0

Dietary: Gluten-free

Description

Nam Prik Ong is a beloved Northern Thai condiment that balances savory, sweet, and spicy flavors. Unlike its Southern counterparts, this sauce is cooked rather than raw, resulting in a thick, hearty texture. Ground pork provides a rich umami base, while ripe plum tomatoes add natural sweetness and acidity. Aromatics like garlic, shallots, lemongrass, and dried shrimp create a complex flavor profile that is deeply comforting. This versatile sauce is perfect served as a dip with fresh vegetables, spread over grilled meats, or mixed with sticky rice. Its an excellent way to introduce authentic Thai flavors to your table without requiring exotic ingredients.

Ingredients

1/4 pound Pork tenderloin *
2 teaspoon Vegetable oil
1 tablespoon Minced garlic (3 cloves)
1 lg Shallot, minced
2 Serrano Chilies, with seeds,
1 teaspoon Dried shrimp, minced
1 teaspoon Shrimp paste (optional substitute for dried shrimp)
1 teaspoon Minced fresh lemongrass
1 lb Ripe plum tomatoes, chopped
1/2 cup Defatted chicken stock or water
1 tablespoon Fish sauce
1 teaspoon Sugar

Directions

1
Trim the pork tenderloin of any fat and membrane, then cut into chunks.
2
Process the pork in a food processor using an on/off motion until it is finely ground, or chop finely with a sharp knife. Set aside.
3
If using dried lemongrass, soak in warm water for 30 minutes, drain, and mince finely.
4
Heat vegetable oil in a heavy, medium-sized saucepan over medium-high heat.
5
Add minced garlic and stir-fry for 1 to 2 minutes, or until fragrant and slightly browned.
6
Add shallots, chilies, dried shrimp (or shrimp paste), and lemongrass. Stir-fry for 30 seconds.
7
Add the ground pork and stir-fry for about 1 minute, breaking it up and cooking until browned.
8
Add chopped tomatoes, chicken stock (or water), fish sauce, and sugar. Increase heat to high.
9
Cook, stirring frequently, for 2 minutes, or until the mixture boils vigorously.
10
Reduce heat to low and simmer, uncovered, for 15 to 20 minutes, or until the sauce has slightly thickened.
11
Serve warm with sticky rice or fresh vegetables.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 70.0kcal

% Daily Value *
Total Fat 3.4g6%
Saturated Fat 0.7g4%
Cholesterol 21.0mg8%
Sodium 16.8mg1%
Total Carbohydrate 1.2g1%
Dietary Fiber 0.1g1%
Sugars 0.0g
Protein 7.6g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Dried shrimp and shrimp paste give off a strong aroma during cooking, but the flavor mellows significantly in the finished sauce.

If you cannot find plum tomatoes, you can use 1 can (28 oz) of plum (Italian-style) tomatoes, drained and chopped.

For a milder version, remove the seeds from the serrano chilies before chopping.

Store leftover sauce in an airtight container in the refrigerator for up to 5 days. The flavors often improve after sitting overnight.

Keywords: nam prik ong, thai chili paste, northern thai, ground pork, tomato sauce, lemongrass, dried shrimp, spicy dip, sticky rice, umami, vegetable oil, garlic, shallot, serrano chili, fish sauce, simmered sauce, homemade condiment

Read it online: https://www.chefs-mate.com/recipe/nam-prik-ong-northern-tomato-meat-sauce/