Namphrik ong - Lanna Food | Northern Thai Information Center, Chiang Mai University Library

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Chiang Mai University Library in collaboration with Information Technology Service Center

Namphrik ong is another popular chili sauce among the people of Lanna the same as namphrik num. This kind of sauce has a reddish color from the dried chilies and tomatoes with a sour, salty, spicy and sweet taste combined. It is served with fresh or boiled vegetables. (Rattana Phromphichai, 1999, p. 3258; Ampon Moliphan, personal communication, July 6, 2007) Some recipes suggest stir frying the pork first before adding the chili paste and tomatoes. Some suggest mixing the pork in with the chili paste and crushed cherry tomatoes before stir frying. (Ampon Moliphan, personal communication, July 6, 2007)


1.	Minced pork	400	Gm.
2.	Cherry tomato	20	0
3.	Chopped Coriander	1	Tbsp.
4.	Chopped Spring onion	1	Tbsp.
5.	Vegetable oil	2	Tbsp.


1.	Dried Bird chili	20	0
2.	Shallots	5	0
3.	Garlic	10	Cloves
4.	Shrimp paste	1	Tbsp.
5.	Salt	1/2	Tsp.

1	2	3
4

1. Pound together chilies, shallots and garlic (and shrimp paste) until fine
2. Add salt and pound to blend
3. Stir fry the chili paste in oil and add pork. Continue to fry until cooked.
4. Add tomatoes and stir fry until tomatoes are cooked. Turn off the fire.

Rattana Phromphichai. (1999). Namphrik Ong.inSaranukrom Wattanathamthai, Phak Nuea (Vol. 6,p. 3258).Bangkok: Foundation for Thai Culture Encyclopedia, Siam Commercial Bank. (in Thai).


Lanna Food by Northern Thai Information Center (NTIC), Chiang Mai University Library, Chiang Mai University is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.