22 March, 2018
Pork and Herb Dipping Sauce
(Nam prik ong)
This classic, spicy dipping sauce recipe is from the Chiang Mai region and always included in celebrations and festivals when people traditionally sit on the floor and enjoy a range of dishes eaten with sticky rice.
4 slices galangal, finely chopped
8 dried chillies, deseeded and soaked in warm water
5 garlic cloves, peeled and chopped
11/2 shallots, finely chopped
1/2 teaspoon salt
1 teaspoon shrimp paste
15 cherry tomatoes, halved
2 tablespoons vegetable oil
300 g (101/2 oz) pork (or chicken) mince
2 tablespoons water
1/2 tablespoon Tamarind Juice
1/2 tablespoon fish sauce
3 teaspoons caster sugar
Fresh vegetables, such as lettuce, cucumber, Thai aubergines, Chinese cabbage leaves, steamed green beans, to serve
2 coriander leaves, to garnish
Using a pastle and mortar, pound the galangal, chillies, garlic, shallots, salt and shrimp paste, then tranfer to a mixing bowl. Add the cherry tomatoes and mix together well.
Heat the oil in a wok, add the pounded paste and cook until golder brown, add the pork and cook for a further 10 minutes. Reduce the heat, add the water, tamarind juice, fish sauce and sugar and simmer for 5 minutes, stirring often, until the dip thickens.
Serve in a bowl with the fresh vegetables arranged on a plate beside it ready for dipping and garnish with coriander.
Serves 4 as part of a Thai meal
Preparation and cooking time: 30 minutes