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Nam Prik Noom

Serves 4 to 6 Dip vegetarian, Appetizers

Nam Prik Noom

Nam Prik Noom hails from the verdant hills of northern Thailand, where it graces tables with its vibrant freshness. Traditionally enjoyed alongside an array of fresh vegetables, it's a staple at family gatherings, offering a communal experience that brings loved ones together. This version captures the essence of home cooking, where salt is pinched and tasted, and the richness of fat is celebrated without restraint.

Expect a bold and fiery kick from the green chilies, harmonized by the pungency of garlic and shallots. The fish sauce lends its savory depth, while lime juice and palm sugar strike a delicate balance between tangy and sweet. This dip demands to be shared, inviting everyone to gather around and savor its complex, addictive flavors.

Ingredients

  • 6green chilies
  • 4 clovesgarlic
  • 2shallots
  • 2 tbspfish sauce
  • 1 tbsplime juice
  • 1 tsppalm sugar
  • vegetablesfor dipping
  • to tastefine sea salt

Method

  1. Begin by roasting the 6 green chilies, 4 cloves of garlic, and 2 shallots. Place them directly on a grill or a dry skillet over medium-high heat. Turn them occasionally until the chilies are blistered and the garlic and shallots are soft with charred skins. This should take on a smoky aroma and the skins should be blackened in spots.
  2. Once roasted, allow the ingredients to cool slightly. Peel the garlic and shallots, and remove the stems from the chilies. If you prefer less heat, you can also remove the seeds from the chilies at this stage.
  3. Using a mortar and pestle, pound the chilies, garlic, and shallots together until you achieve a coarse paste. The texture should be slightly chunky, not completely smooth, as this gives the Nam Prik Noom its characteristic rustic texture.
  4. Gradually work in 2 tbsp of fish sauce and 1 tbsp of lime juice into the paste. Add these liquids slowly, pounding gently to incorporate them evenly. This step balances the flavors, ensuring the paste is neither too salty nor too acidic.
  5. Add 1 tsp of palm sugar to the mixture and continue to pound until the sugar is fully dissolved. The paste should have a balanced taste of spicy, salty, and sweet with a hint of tanginess from the lime juice.
  6. Taste the mixture and season with fine sea salt to your preference. Adjust the seasoning gradually, tasting as you go, to ensure the flavors are well-balanced. Use a small piece of bread to taste, as it will give a good indication of how the dip will taste with the vegetables.
  7. Allow the Nam Prik Noom to rest for a few minutes to let the flavors meld. This brief resting period enhances the depth of flavor, making it more cohesive.
  8. Serve the Nam Prik Noom cool, accompanied by fresh vegetables for dipping. Arrange the vegetables around the paste on a platter, inviting everyone to share and enjoy this northern Thai specialty.
Cover of Authentic Thai Cuisine
From the cookbook

Authentic Thai Cuisine

This recipe is from Authentic Thai Cuisine by Yassine Sbiti — the Thai volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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