North Thai Tomato & Meat Sauce (Nam Prik Ong)
Description
This North Thai Nam Prik Ong is a hearty, rustic sauce that balances the sweetness of ripe tomatoes with the deep umami of shrimp paste and pork. Unlike spicy southern dips, this northern classic is mild, thick, and incredibly comforting. The combination of minced garlic, shallots, and lemongrass creates an aromatic base that pairs beautifully with the tender ground pork. It is an excellent choice for a quick weeknight dinner or a flavorful dip for fresh vegetables. Serve it warm with sticky rice to soak up every delicious drop of this traditional, home-style Thai condiment.Ingredients
Directions
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Trim fat and membrane from pork tenderloin, then chop into chunks.
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Process pork in a food processor using an on/off motion until ground, or finely chop with a sharp knife. Set aside.
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Heat vegetable oil in a heavy, medium-sized saucepan over medium-high heat.
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Add minced garlic and stir-fry for 1 to 2 minutes, or until browned.
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Add shallots, chilies, dried shrimp (or shrimp paste), and lemongrass; stir-fry for 30 seconds.
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Add ground pork and stir-fry for about 1 minute, or until browned.
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Add tomatoes, stock, fish sauce, and sugar; increase heat to high.
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Cook, stirring frequently, for 2 minutes, or until the mixture boils vigorously.
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Reduce heat to low and simmer, uncovered, for 15 to 20 minutes, or until slightly thickened.
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Serve warm with sticky rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 280.0kcal
- % Daily Value *
- Total Fat 13.6g21%
- Saturated Fat 2.8g14%
- Cholesterol 84.0mg29%
- Sodium 672.0mg29%
- Total Carbohydrate 4.8g2%
- Dietary Fiber 0.4g2%
- Sugars 0.0g
- Protein 30.4g61%
* 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 release a strong aroma during cooking, but the flavor mellows into a rich umami base in the final dish.
If using dried shrimp, ensure it is minced finely. If using shrimp paste, use half the amount (1/2 tsp) as it is more concentrated.
For the lemongrass, use the tender inner part of the stalk, minced very finely, or substitute 1 tsp of dried lemongrass soaked in warm water for 30 minutes, then drained and minced.
Fresh ripe plum tomatoes are ideal for summer; canned Italian-style plum tomatoes are a great convenient alternative year-round.
This sauce pairs traditionally with sticky rice, but can also be served as a dip for fresh vegetables like cucumber, carrot, and cabbage.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
