Nam Priks, The Hot Dips of Northern Thailand
The hot-sour-salty-sweet flavor combinations that dominate in Bangkok and central Thailand and in the Isaan region bordering Laos in the country’s east, make scant appearance up north. Northern Thai food is instead — in the words of northerners themselves — kem-kon (concentrated, intense) and rot-jat (strongly flavored). In your face: spicy, salty and sometimes bitter.
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Ingredients such as odiferous bplaa raa (literally “rotten fish”), a long-fermented fish condiment that northerners use more often than regular fish sauce, and tua nao, fermented soy beans that are mashed and shaped into disks or small bricks before being dried in the sun, lend the cuisine a jolt of umami and an elusive earthiness. Fresh and dried chilies are ubiquitous. Depth and complexity come from a range of dried spices more often associated with Malay or Indian foods (cloves, cinnamon, coriander seed, nutmeg and cumin); black, white and long peppers; and a regional variety of prickly ash (more commonly known as Sichuan peppercorn). Smokiness comes from the barbecue, ingredients such as green chilies, shallots, tomatoes and garlic are often grilled before they’re added to a dish.
Northerners prefer khao niaow, or sticky rice, over non-glutinous rice. At the table they use one hand to turn knobs of warm rice into small patties by pressing and shaping the grains between their palm and the tips of the fingers. Then they use the rice as Middle Easterners and northern Africans would bread, to carry bits of food and the cooking juices and liquids of stews and soups from plate or bowl to mouth.
Nam priks bask in the hot stuff
The northern Thai cook’s touchstones are dips known as nam prik (“chili water” is the literal translation), small bowls of concentrated flavor that pair beautifully with the fresh herbs (mint, various basils and cilantro among others) and blanched and uncooked vegetables (fresh and leafy greens such as Chinese mustard and various lettuces, and cucumbers, tart cherry tomatoes and winter squash) that are always presented alongside.
These vegetables and dips are usually served as part of a full meal, but in a non-Thai setting they work well as finger foods to go with drinks (and are a relatively virtuous alternative to chips and dips — although pork rinds, a beloved snack in pork-obsessed northern Thailand, often make an appearance). The dips can also be eaten together as a light meal.
Minced Pork and Tomato Dip (Nam Prik Ong)
This mild nam prik has a flavor and texture reminiscent of Bologna-style ragu. Leftovers are wonderful tossed with wide rice noodles and a handful of scallion greens chopped with Thai basil.
Nam prik ong is usually eaten with pork rinds (rice crackers work well, too) and with blanched, rather than raw, vegetables. Chunks of peeled winter squash (kabocha, butternut, etc.) are a must. Try also wedges of round green cabbage, cauliflower, long beans, carrots and Chinese greens like baby bok choy and gai lan (Chinese broccoli), their leaves squeezed dry.
7 dried red chilies
3 shallots, roughly chopped (about 2 ounces)
2 teaspoons Thai or Malaysian shrimp paste
1 tablespoon vegetable oil
5 plump cloves garlic, finely chopped
4 tablespoons ground pork
2 cups roughly chopped tomatoes
½ cup chicken or pork broth
Fish sauce, to taste
1. Toast the chilies in a dry skillet over medium heat until darkened but not burned. Allow to cool and place in a mortar or the bowl of a blender.
2. Add the shallots, garlic and shrimp paste to the chilies and pound or blend to a rough paste (if using blender, add up to 1 tablespoon water to aid processing).
3. Heat a small skillet (preferably non-stick) over medium heat and add the oil. Swirl to coat the bottom of the pan. Add the garlic and sauté until it begins to change color. Add the chile-shallot-shrimp paste mixture and cook, stirring, until the raw smell of the shrimp paste dissipates, about 3 minutes.
4. Add the chopped pork and, breaking it up with a fork, cook just until the pink color disappears.
5. Add the tomatoes and cook, stirring, until they begin to break up, about 2 minutes. Add the broth, lower the heat to medium-low, and let the mixture simmer until the broth is nearly evaporated, leaving a paste of medium thickness.
6. Taste and adjust for salt, if necessary, with fish sauce, adding ¼ teaspoon at a time.
7. Transfer the nam prik to a bowl, let cool, and serve at room temperature with a generous platter of vegetables for dipping.
Roasted Eggplant and Green Chili Dip (Dtam makhya)
This dip, though not a nam prik in name, is certainly one in spirit. It’s often eaten with fresh mint and pork rinds. It’s also wonderful shmeared over a warm soft corn tortilla to roll around grilled or roasted pork, mint and cilantro.
2 large long Asian eggplant (about 500 grams)
5-7 long green chilies
2 cloves garlic, roughly chopped
2 red shallots, roughly chopped
½ teaspoon Bplaa raa (often available in southeast Asia markets, in jars labeled “pickled mud fish”) or fish sauce
Pinch of sugar
Salt to taste
Fish sauce, to taste
½ teaspoon cooking oil
1. Grill, broil, roast (at about 350 F) or cook the eggplants and chilies directly over a gas flame until soft and browned all over. Let cool, then peel and chop together, by hand or in a food processor, to a very rough puree. Set aside in a mortar.
2. Add garlic, shallots, bplaa raa, and sugar and briefly pound with a pestle to mix. Taste for salt and add fish sauce, if necessary, ½ teaspoon at a time.
3. Heat the oil in a nonstick pan over medium-high heat, then add the eggplant mixture. Cook, stirring constantly, until its color deepens slightly, about 2-3 minutes. Do not let the eggplant brown.
4. Transfer to a bowl and servewarm or at room temperature.
Red-Eye Smoked Fish and Chili Dip (Nam prik dta daeng)
Dta daeng means “red eyes,” which is what you might have after eating this super-spicy dip. Smoked mackerel is a fine substitute for the smoked river fish sold in northern Thai markets; feel free to experiment with hot-smoked salmon or any other smoked fish. Traditionally the smoked fish, shallots and garlic would be grilled, but these days northern Thai cooks are happy to use the microwave. The number of chilies called for results in an authentically fiery dish. Reduce by up to two-thirds for a much milder dip; you could also remove the seeds.
Serve this dip with any combination of fresh Asian long beans (or green beans), sliced cucumber, napa cabbage and Chinese mustard leaves, wing beans, and herbs such as mint, Thai or purple basil, sawtooth herb and Vietnamese mint. Leftovers are great stirred into scrambled eggs.
4 ounces smoked mackerel, bones removed
5 unpeeled shallots
8 unpeeled garlic cloves
25 whole Thai dried red chilies, stemmed
2 medium tomatoes, diced
1 tablespoon Thai or Malaysian shrimp paste
½ teaspoon cooking oil
½ cup water
1. Remove any skin from the fish. Cut the fish into chunks and microwave until its moisture is rendered and it has begun to crisp, about 3-5 minutes depending on the size of the chunks and the fattiness of the fish. Set aside to cool.
2. Place garlic cloves on plate, cover with microwave-safe plastic wrap, and microwave till very soft, 2-3 minutes. Repeat with the shallots, which will take 4-5 minutes. Set aside to cool, then peel.
3. Toast the chilies in a skillet over medium heat until they darken, stirring constantly so they don’t burn. Remove from the heat and set aside to cool.
4. Pound the fish and chilies in a mortar or chop in a food processor to rough puree. Add the shallots and garlic and pound or process to a paste.
5. Place a (preferably nonstick) skillet over medium heat. Add the oil, heat for a few seconds, and then add the tomatoes and the shrimp paste. Cook, stirring, for 3 minutes. Add the water and continue to cook, stirring and mashing the tomatoes with the back of your spatula or spoon, until the moisture has almost evaporated, about 3 more minutes.
6. Add the chile-shallot-garlic-fish paste and cook, stirring, until the ammonia smell of the shrimp paste has dissipated and the combination paste has started to darken and take on an oily sheen, 4-5 minutes. There should be no moisture left in the pan.
7. Remove from the heat and set aside to cool. Serve at room temperature.
Top photo: Nam prik ong, a northern Thai style “dip” made of tomato and ground pork often served with pork rinds (bowl left). Credit: David Hagerman