North Thai Sauce for Sticky Rice

Name: North Thai Sauce for Sticky Rice (Nam Prick Ong)
Yield: Serves 4
Cuisine: Thailand
Ingredients: 1 teaspoon sugar; 1 tablespoon Thai fish sauce; ½ cup water; Salt (optional); ¼ pound lean pork, finely chopped (it should resemble ground pork), or ¼ pound lean ground pork; ¼ pound lean pork, finely chopped (it should resemble ground pork), or ¼ pound lean ground pork; ¼ pound lean pork, finely chopped (it should resemble ground pork), or ¼ pound lean ground pork; 1 pound ripe tomatoes (about 4 medium), chopped; 1 teaspoon dried shrimps or ½ teaspoon shrimp paste; 1 teaspoon dried shrimps or ½ teaspoon shrimp paste; 2 teaspoons peanut oil or vegetable oil; 1 teaspoon finely chopped lemon grass (or 1 teaspoon dried lemon grass soaked in water for 30 minutes and drained); 1 tablespoon minced garlic; 2 teaspoons peanut oil or vegetable oil; 1 to 2 serrano chiles, chopped; 2 tablespoons chopped shallots; 1 teaspoon finely chopped lemon grass (or 1 teaspoon dried lemon grass soaked in water for 30 minutes and drained); 1 teaspoon finely chopped lemon grass (or 1 teaspoon dried lemon grass soaked in water for 30 minutes and drained)

Nam Prick Ong

Preparation info

Serves
4

Difficulty
Easy

Appears in

Seductions of Rice

By Jeffrey Alford and Naomi Duguid

Published 1998

About

Nam prik ong is not unlike fish spaghetti sauce, only with a little Thai in flavor. It is from the regional cuisine of north Thailand, where pork and beef have always been much more available than fish and seafood. Eaten with sticky rice, nam prik ong is a staple of the north and available freshly made in every market. It is usually sold alongside Grilled Chile Salsa; you can easily recognize them both whenever you see a deep-red yummy-l

Ingredients

Asia
Thailand
Sauce
South East Asia
Gluten-free

Ingredients

Method