Thai Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Nam Prik Ong
A chunky, slow-simmered Northern Thai chili dip of minced pork and tomatoes with dried chilies — rich, earthy, and deeply savory, best scooped up with pork cracklings and vegetables.
Contains common allergens
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Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
7 steps- 1
Pound the soaked dried chilies with shallots, garlic, shrimp paste, and salt in a mortar and pestle until you have a fairly smooth, deep red paste.
- 2
Heat the oil in a pan over medium heat and fry the chili paste, stirring constantly, until fragrant and slightly darkened, 3 to 4 minutes.
- 3
Add the ground pork, breaking it up with the spoon, and cook until it is no longer pink and starts to render its fat into the paste.
- 4
Stir in the chopped tomatoes and let them break down over medium-low heat, mashing them lightly against the pan.
- 5
Season with fish sauce and palm sugar, then simmer uncovered for 15 to 20 minutes, stirring occasionally, until the mixture thickens into a chunky, jammy dip.
- 6
Taste and adjust with more fish sauce or sugar so the dip is savory with a rounded, mellow chili heat rather than sharp.
- 7
Spoon into a bowl and serve warm or at room temperature with pork cracklings and a platter of raw and blanched vegetables for scooping.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
56/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving260
Calories
28 g
Protein
3 g
Carbs
14 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Nam prik ong is a Northern Thai chili dip from the Lanna region, built on dried chilies, tomatoes, and minced pork simmered into a thick, savory relish. Unlike the fiery raw chili dips of other regions, it is mellow and almost ragu-like, meant to be scooped with raw vegetables and sticky rice. It reflects the gentler, herb-forward character of Chiang Mai cooking.
Listahan note
This version keeps the dip thick and tomato-sweet with a slow-simmered pork base, dialing the chili heat to a warm glow rather than a burn. It is built for dunking crisp vegetables and pinches of sticky rice.
Technique cues
- Soak and pound the dried chilies into the aromatic paste first; grinding them with the garlic and shallots releases far more flavor than chopping.
- Cook the curry paste in oil until fragrant before the pork goes in so the raw garlic and shallot edge softens into sweetness.
- Simmer the tomatoes down slowly until the dip thickens and the oil rises; rushing leaves it watery and the flavors thin.
Kitchen flow
- Parallel prep
- Soak the dried chilies and pound the paste while the pork browns, and cut the raw vegetable dippers so they are ready when the dip finishes.
- Make-ahead
- Nam prik ong actually improves overnight; make it a day ahead and let the flavors marry, then reheat gently before serving.
- Leftover move
- Spread leftover dip on toast or toss it through plain noodles or rice for a quick savory meal the next day.
- Cleanup rhythm
- Wipe the mortar with a damp cloth right after pounding the chili paste so the oils do not stain, and deglaze the simmer pot with a splash of water to lift the fond.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
ground pork
savory body
Purpose: It gives the dip its hearty, almost meaty texture that sets nam prik ong apart from thinner chili dips.
Handling: Break it up fine as it cooks so it disperses evenly through the tomato base.
Adaptation: Finely chopped mushrooms or crumbled firm tofu make a satisfying vegetarian base.
cherry tomatoes
sweet-sour base
Purpose: They melt down into the natural sweetness and gentle acidity that balance the chili.
Handling: Halve or quarter so they break down quickly into a thick sauce.
Adaptation: Canned diced tomatoes work well out of season; reduce them longer to thicken.
dried red chilies
warm heat and color
Purpose: Soaked and pounded, they give the dip its rust-red color and mellow, smoky warmth.
Handling: Soak in warm water until pliable, then pound with the aromatics.
Adaptation: Mild dried chilies like guajillo give color and gentle heat for sensitive eaters.
shallots
aromatic sweetness
Purpose: Pounded into the paste, they melt into a sweet savory foundation as the dip cooks.
Handling: Peel and roughly chop before pounding with the chilies and garlic.
Adaptation: Yellow onion stands in; use slightly less to avoid overpowering.
fermented shrimp paste (kapi)
umami depth
Purpose: A small amount adds the savory backbone that makes the dip taste authentically Northern Thai.
Handling: Pound a little into the chili paste so it disperses fully.
Adaptation: A teaspoon of white miso plus extra fish sauce keeps the depth without shellfish.
fish sauce
seasoning
Purpose: It rounds the dip with salt and umami, seasoning the whole pot at once.
Handling: Add toward the end and taste before adding more.
Adaptation: Light soy sauce seasons it without fish for a pescatarian-free version.
Technique notes
- Let the oil separate and rise to the surface as a visual cue that the dip is properly cooked down and the flavors have concentrated.
- Balance at the end with a squeeze of lime if the tomatoes lean flat, brightening the dip without thinning it.
- Serve it just warm rather than hot; the flavors of a chili dip read fuller at a moderate temperature.
Ingredient swaps
- Vegetarian direction
- Swap the pork for crumbled tofu or finely chopped mushrooms, and replace shrimp paste and fish sauce with miso and soy.
- Shellfish-free direction
- Drop the kapi and lean on white miso plus extra fish sauce so the dip keeps its umami depth without shellfish.
- Milder-heat direction
- Use mild dried chilies for color and seed them fully, then add fresh chili at the table only for those who want more burn.
Serve alongside
- a platter of raw cabbage, cucumber, and long beans
- warm sticky rice
- steamed or par-blanched pumpkin wedges
- iced lemongrass tea
- cold barley water
- Singha or another light lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate in an airtight container for up to four days; the dip keeps and even improves as it sits. Reheat gently in a small pan with a splash of water to loosen, stirring until just warm. It freezes well for up to two months; thaw overnight and refresh the lime at the end.
Equipment
- a mortar and pestle or small food processor for the chili paste
- a heavy saucepan or small wok for the slow simmer
- a wooden spoon to break up the pork
- a platter for arranging the raw vegetable dippers
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