Nam Prig Noom - ์์์Nam Prig Noom น้ำพริกหนุ่ม

 follow us on Google+ print out this page
starstarstarstarstarstarstarstarstarstar5/5 1 Votes
QR Code

See it on your phone!

nam prig noom nam prig noom

Thai silk and carved teak elephants are not the hottest items to bring back home to your family and friends from a trip to Chiang Mai; instead, go for the Nam Prig Noom. A spicy green chili sauce, Nam Prig Noom, is a true reminder of eating and being in the north.

Part of the fun about visiting Chiang Mai is sitting down for a Khantoke dinner at the end of the day and watching the traditional Thai dance. Nam Prig Noom, sticky rice and pork rinds and other dishes are served on a raised tray while you sit on the floor waiting for the hosts to come around with your delicious food and drink.

After you’re fed, walk over to a night market and take the fun of northern Thailand in. Then, before leaving Chiang Mai, visit Warorot Market (Kad Luang) or other markets in Chiang Mai to see Nam Prig Noom in packages and containers for your friends and families.

This recipe is a vegetarian, traditional and authentic. Nam Prig Noom sold in Bangkok often has lime juice, fish sauce and/or pickled fish. In the north, it’s far simpler: chilies, garlic, shallots and salt.

Nam Prig Noom goes exceedingly well with sticky rice and pork rinds.

4 Servings, Prep Time: 25 Minutes, Total Time: 25 Minutes

Tips and Techniques

  • I use a combination of hot and sweet peppers to get the right heat level. The jalapeno peppers and Thai chilis are for heat and flavors. The sweet peppers are for flavor and volume. Together you can reach the right balance for you.
nam prig noom step 1 1 1 nam prig noom step 1
nam prig noom step 2 2 2 nam prig noom step 2
nam prig noom step 3 3 3 nam prig noom step 3
nam prig noom step 4 4 4 nam prig noom step 4
nam prig noom step 5 5 5 nam prig noom step 5
nam prig noom step 6 6 6 nam prig noom step 6
nam prig noom step 7 7 7 nam prig noom step 7
nam prig noom step 1 1
nam prig noom step 2 2
nam prig noom step 3 3
nam prig noom step 4 4
nam prig noom step 5 5
nam prig noom step 6 6
nam prig noom step 7 7

Pork Rinds

Cab Moo แคบหมู
4-6 Servings, Prep Time: 30 Minutes, Total Time: 2 Hours30 Minutes

Tips and Techniques

  • I find it easier to cut the rinds when they're somewhat dryer. But if you can cut them into strips when they’re fresh, there is no need to dry them halfway first. 
  • The oil should be hot but not smoky. If your oil starts to smoke, turn down the heat. 
  • You can sprinkle a small amount of salt and serve as snacks.
pork rinds step 1 1 1 pork rinds step 1
pork rinds step 2 2 2 pork rinds step 2
pork rinds step 3 3 3 pork rinds step 3
pork rinds step 4 4 4 pork rinds step 4
pork rinds step 5 5 5 pork rinds step 5
pork rinds step 6 6 6 pork rinds step 6
pork rinds step 7 7 7 pork rinds step 7
pork rinds step 1 1
pork rinds step 2 2
pork rinds step 3 3
pork rinds step 4 4
pork rinds step 5 5
pork rinds step 6 6
pork rinds step 7 7

Sticky Rice

Kow Neuw ข้าวเหนียว
2-3 Servings, Prep Time: 10 Minutes, Total Time: 1 Hours30 Minutes

Tips and Techniques

  • There is a special bamboo steamer that people in northeastern Thailand use, but you don't really need one. All you need is a western steamer or a bowl you can set in a larger pot and some cheesecloth.
  • When steaming sticky rice, it's important to move the rice around so that the rice gets evenly cooked.
  • The microwave method is perfect for Mango on Sticky Rice.
sticky rice step 1 1 1 sticky rice step 1
sticky rice step 2 2 2 sticky rice step 2
sticky rice step 3 3 3 sticky rice step 3
sticky rice step 1 1
sticky rice step 2 2
sticky rice step 3 3

Comment through Facebook