- Nam phrik
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Nam phrik kapi in the foreground
Nam phrik num, a northern Thai specialty.
ready to eat Nam phrik pla salat pon from KhoratNam phrik (Thai: น้ำพริก), generally pronounced "Nam phik", is a generic term that may refer to any of the types of more or less thick spicy, often chili based, hot sauces typical of Thai cuisine. The main ingredients of Nam phrik are fresh or dry chilies, garlic, shallots, fish sauce, lime juice and/or some kind of fish or shrimp paste. In the traditional way of preparing the sauce, the ingredients are pounded together in a mortar. Salt is added to taste.
Nam phrik is normally served on very small plates placed by the main dish as a condiment or dip for bland preparations, like raw or boiled greens, fish, poultry and meats. Depending from the type, the region and the family that prepares it Nam phrik may vary in texture from a liquid to a paste and to an almost dry, granulous or powdery consistence.
Contents
Selected types
There are many different variants of Nam phrik, according to the ingredients, the preparation and the region. Some may include tamarind, green mango, galangal, lemongrass and/or mushrooms. The fish paste may be made in a variety of ways, by mincing dried, boiled or salted fish, fish roe, or may be replaced by tomato and minced pork. In Isan Pla ra, giving an intense flavor, is often used. Some types of Nam phrik may be sweetened with sugar. Among the most widespread varieties, the following deserve mention:
- Nam phrik kapi (Thai: น้ำพริกกะปิ) is one of the most widespread varieties and is typical of Central Thailand. It is often eaten with Pla thu and vegetables, among other dishes.[1]
- Nam phrik ong (Thai: น้ำพริกอ่อง), a traditional specialty of Northern Thailand with minced pork.
- Nam phrik phao (Thai: น้ำพริกเผา). Sweetened with sugar with, among other ingredients, roasted chilies and tamarind.[2]
- Nam phrik num (Thai: น้ำพริกหนุ่ม), a thick northern specialty based on roasted green chilies, onion and garlic, usually eaten along with vegetables, pork cracklings and sticky rice
- Nam phrik pla salat pon (น้ำพริกปลาสลาดป่น), also known as Phrik pla salat pon, is a variety of Nam phrik with powdered roasted dry Pla salat (Notopterus notopterus). All main ingredients (the dry fish, red dry chili and garlic) are previously roasted until crunchy. Shrimp paste and sugar are also added and the mixture is pounded in a mortar. It is eaten along with raw vegetables and is popular in Khorat.[3]
- Nam phrik pla ching chang (Thai: น้ำพริกปลาฉิ้งฉ้าง), a Nam phrik type based on small local anchovies (Stolephorus) popular in Phuket.[4]
- Nam phrik pla yang (Thai: น้ำพริกปลาย่าง). Its main ingredient is minced grilled fish, usually Pla Chon, mixed with onion, garlic, powdered chili, tamarind, shrimp paste, fish sauce and sugar.[5]
- Nam phrik pla ra (Thai: น้ำพริกปลาร้า), with Pla ra as one of the main ingredients. Like in most types of Nam phrik, a little water is used if the mixture becomes too thick.[6]
See also
- List of Thai dishes
- List of Thai ingredients
- Nam chim
- Sriracha sauce
References
- ^ Nam Prik Kapi, the way Thais like it
- ^ Prik Pao (Thai Red Chilli Paste) Recipe
- ^ Nam phrik pla salat pon recipe
- ^ น้ำพริกปลาฉิ้งฉ้าง (Anchovy Fish Chilli Paste)
- ^ น้ำพริกปลาย่าง
- ^ น้ำพริกปลาร้า (ป่น)
External links
Categories:- Condiments
- Hot sauces
- Dips
- Thai cuisine
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