Nam Prik Noom (Northern Thai Green Chili Dip)
Nam Prik Noom is a beloved chili dip from Northern Thailand, celebrated for its smoky, spicy, and earthy flavors. Crafted with roasted green chilies, garlic, and shallots, this staple of Lanna cuisine is bold yet simple. Perfect for pairing with sticky rice, fresh vegetables, crispy pork rinds, or soft-boiled eggs, it’s a true taste of Northern Thailand.
Yield about 1 cup
For the Dip
6–8 green chilies (banana peppers or green serrano chilies)
1 whole garlic bulb, broken into cloves, unpeeled
4 small shallots, unpeeled
1/2 tablespoon fish sauce (or mushroom sauce or salt for a vegetarian option), or to taste
1 teaspoon lime juice (optional)
A dash of Plara (fermented fish sauce, optional)
Salt, to taste
For Serving
Fresh vegetables: cucumber slices, cabbage wedges, carrots, cauliflower, or long beans
Chopped cilantro for garnish
Sticky rice or steamed jasmine rice
Crispy pork rinds (Kaeb Moo) or rice crackers
Soft-boiled eggs
Instructions
1. Roast the Ingredients
Roast the green chilies, garlic cloves (unpeeled), and shallots over an open flame, in a hot skillet, or under the broiler in the oven.
Turn occasionally until the skins are charred and blistered, about 5–7 minutes.
Transfer the roasted ingredients to a bowl, cover with plastic wrap, and let them steam with the residual heat. This makes peeling easier.
Once cooled, peel the charred skins from the chilies, garlic, and shallots.
2. Mash the Ingredients
Use a mortar and pestle to pound the roasted chilies, peeled garlic, and shallots into a coarse paste.
For convenience, you can use a food processor, but the traditional method provides a more authentic texture.
3. Season the Dip
Add the fish sauce, lime juice (if using), and Plara (if using) to the paste. Mix thoroughly.
Taste and adjust seasoning with more salt, fish sauce, or lime juice as needed.
4. Serve
Transfer the Nam Prik Noom to a serving bowl. Garnish with chopped cilantro.
Serve at room temperature with fresh or steamed vegetables, sticky rice, crispy pork rinds, and soft-boiled eggs.
Substitutions and Variations
Chilies: For a milder version, replace some of the green chilies with roasted green bell peppers or other sweet peppers.
Vegetarian Option: Use mushroom sauce or salt instead of fish sauce or Plara.
Tips for Success
Roast the Garlic Whole: Breaking the garlic bulb into unpeeled cloves and roasting enhances its sweetness and adds depth to the dip.
Char Everything Well: The smoky flavor comes from the charred skins, so don’t skip this step.
Control the Spice: Adjust the number of chilies to suit your spice tolerance. For a milder dip, mix in roasted sweet bell peppers.
Make Ahead: Nam Prik Noom can be stored in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving.
How to Serve Nam Prik Noom
Serve as a dip with fresh or steamed vegetables for a healthy snack.
Pair with sticky rice and crispy pork rinds for an authentic Northern Thai experience.
Use as a topping for grilled meats or mix it into rice for an extra burst of flavor.
Culture notes:
You will see Namprik Noom from a morning market, home cook or a celebratory event served traditionally on Kantoke which pairs very well with Sai Oor, sticky rice, veggies, Nam Prik Aong, Ghang Hunlay etc. Typically we eat with our hand (right hand) but you can surely have it with fork and spoon.