น้ำพริกอ่อง (สูตรคนภาคกลาง) 
Nam Prik Ong (Central Thai Style)
Today, I'm sharing the third chili paste recipe: Nam Prik Ong. I specify it's a Central Thai style because I'm not sure how it's made in the Northern region. This version uses shrimp paste instead of fermented soybeans and has a balanced flavor profile of sour, salty, and sweet, which suits Central Thai tastes. Note: I apologize to my Northern Thai friends for modifying the recipe.
Nam Prik Ong (Central Thai Style)
Today, I'm sharing the third chili paste recipe: Nam Prik Ong. I specify it's a Central Thai style because I'm not sure how it's made in the Northern region. This version uses shrimp paste instead of fermented soybeans and has a balanced flavor profile of sour, salty, and sweet, which suits Central Thai tastes. Note: I apologize to my Northern Thai friends for modifying the recipe.
Cooking Instructions
- 1
Toast the chilies, chopped cilantro roots, shallots, garlic, and grill the shrimp paste until fragrant.
- 2
Pound the cilantro roots with 1 teaspoon of salt until fine.
- 3
Add the chilies to the mortar, followed by the shallots and garlic. Once finely pounded, add the shrimp paste.
- 4
Add the tomatoes and pound until slightly crushed.
- 5
Mix in the ground pork or pound it together with the chili mixture.
- 6
Heat 4-5 tablespoons of oil and stir-fry the entire pounded mixture, stirring to prevent the pork from clumping.
- 7
When the tomatoes are soft and smooth, season to taste (aim for a balance of sour, salty, and sweet).
- 8
Garnish with cilantro leaves.
- 9
Note: Some recipes may not mix the pork and tomatoes before stir-frying, which is fine. I do it this way to ensure the pork blends well with the chilies and tomatoes, and it prevents the pork from clumping during cooking.
- 10
Serve with fresh or blanched vegetables and pork cracklings.
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