Nam Prik Ong (Thai Pork-and-Tomato Chile Dip) Recipe

Serious Eats
Serves: 6 Save

Ingredients (20)

  • 10 to 15 dried spur chiles (15g) (see note)
  • 2 plum tomatoes (about 100g)
  • 1 disc (15g) tua nao (optional, see note)
  • 1 stalk lemongrass, bottom 4 to 5 inches only, outer leaves discarded, tender core thinly sliced into rounds (about 10g sliced lemongrass)
  • 10 small garlic cloves (30g)
  • 5 small shallots (80g)
  • 2 teaspoons (20g) Thai shrimp paste
  • 1/2 cup (120ml) water
  • 2 tablespoons (30ml) fish sauce
  • 1 tablespoon (15g) Thai fermented soybean paste
  • 2 teaspoons (10ml) Thai thin soy sauce or light soy sauce
  • Pinch sugar
  • 1/4 cup (60ml) vegetable oil
  • 1 pound (450g) ground pork
  • 8 ounces (1 1/2 cups; 225g) cherry tomatoes
  • Assorted raw vegetables such as cucumbers, green cabbage, lettuce, Thai eggplant, long beans, and more, cut for dipping
  • Assorted steamed or blanched vegetables such as winter squash, okra, and more, cut for dipping (optional)
  • Hard-boiled eggs, halved (optional)
  • Unflavored pork rinds (optional)
  • Cooked jasmine or sticky rice

Directions

Learn how to make this recipe at Serious Eats

Go to Recipe

Bloody Mary

The Bar

Unearth the bold and savory spirit of Bloody Mary. This brunch classic is a luscious blend of vodka, robust tomato juice, an enticing mix of spices, adorned with a mix of garnishes from olive and pickle to celery stalk and lemon.

Ingredients (6)

  • 1.5 oz. Smirnoff No. 21 Vodka
  • 4 oz. Tomato Juice
  • Pinch of Salt and Pepper
  • 3 dashes of Worcestershire Sauce
  • 4 dashes of Tabasco Sauce
  • Celery Stalk, Pickle, Lemon Wheel or Olives to garnish
Save
Add to List

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!