Thai Northern Larb – Nam Prik Ong

A rich, spicy tomato-pork dip with fresh herbs and crispy veggies – Northern Thailand’s iconic comfort dish

Nam Prik Ong is a beloved Northern Thai chili dip (larb-style) made from minced pork, tomatoes, dried chilies, and fermented soybean paste. It’s bold, tangy, and slightly sweet, served with sticky rice, pork crackling, and fresh vegetables like cucumber, cabbage, and Thai eggplant. Eaten as a snack or light meal, it’s a staple in Lanna cuisine.

Bowl of red pork-tomato dip with sticky rice and fresh veggies

Smoky, spicy, and irresistible – the heart of Northern Thai tables!

Prep Time
15 min

Cook Time
20 min

Total Time
35 min

Servings
4–6

Ingredients

300g minced pork (preferably with some fat)
6–8 dried red chilies, soaked & finely chopped
4 garlic cloves
3 shallots
1 tbsp fermented soybean paste (tao jiew)
2 medium tomatoes, finely chopped
1 tbsp fish sauce
1 tsp palm sugar
2 tbsp vegetable oil
¼ cup chopped coriander
Pork crackling (optional, for serving)

Instructions – With Pork (Traditional)

Step 1: Pound garlic, shallots, and soaked chilies in a mortar until a rough paste forms.

Step 2: Heat oil in a wok over medium heat. Fry the chili paste for 1–2 min until fragrant.

Step 3: Add minced pork and stir-fry until fully cooked and starting to brown (about 5–7 min).

Step 4: Stir in fermented soybean paste, tomatoes, fish sauce, and palm sugar. Cook until tomatoes soften and mixture thickens (5 min).

Step 5: Taste and adjust seasoning — should be spicy, salty, tangy, slightly sweet.

Step 6: Remove from heat. Stir in coriander. Serve warm with sticky rice, pork crackling, and fresh veggies (cucumber, cabbage, Thai eggplant).

Pro Tip: Use fatty pork for richer flavor. Fermented soybean paste (tao jiew) is key — find it in Asian markets. For extra crunch, top with crushed pork crackling.

With Chicken (Lighter)

A leaner version using minced chicken, perfect for everyday meals.

Ingredients (Serves 4–6)

Same base as above, but replace pork with 300g minced chicken
Add 1 tbsp lime juice at the end for brightness
Optional: ¼ cup toasted peanuts, crushed, for texture

Method

Step 1: Make chili paste with garlic, shallots, and chilies as above.

Step 2: Fry paste in oil, then add minced chicken. Cook until no longer pink (4–6 min).

Step 3: Add soybean paste, tomatoes, fish sauce, and sugar. Simmer until thick.

Step 4: Finish with lime juice and coriander. Stir well.

Step 5: Serve with sticky rice and fresh vegetables. Garnish with toasted peanuts if desired.

Note: Ideal as a lighter dip or with rice noodles.