Aromatic, mildly spicy tomato and chili dip served with fresh vegetables and sticky rice.
Nam prik ong is a beloved Isaan condiment — a rustic, chunky dip made from roasted tomatoes, chilies, garlic, and shrimp paste. It's served as a communal dish during meals, with fresh vegetables for dipping and sticky rice on the side. The roasted ingredients give it a deep, complex flavor.
Serves 4
Char tomatoes, chilies, and garlic directly over a flame or under a broiler until blistered and softened, 10–12 minutes.
Transfer to a mortar. Add shrimp paste and pound until chunky-textured.
Add fish sauce and sugar. Taste and adjust seasoning.
Transfer to a serving bowl. Drizzle with oil. Serve with fresh vegetables, sticky rice, and grilled fish.
Roasting over flame adds authentic char flavor.
Keep the texture chunky — don't over-pound.
Shrimp paste is essential; it adds umami depth.
Add roasted peanuts
Make with just tomatoes and chilies for vegetarian version
Add minced pork for a heartier dip
Refrigerate up to 4 days. Freezes well for 1 month.
Nam prik ong is a traditional Isaan condiment often prepared at home and served at family meals. It's a staple of Isaan dining culture.
Fresh vegetables (eggplant, long beans, cabbage), grilled fish, sticky rice, and soft-boiled eggs.
Yes, it provides the distinctive umami. There's no good substitute.
Per serving · 4 servings total
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