Northern Larb (Nam Prik Ong)

This is another traditional northern Thai specialty of minced meat in a mild spicy sauce with fresh vegetables. Traditionally it is made from offal as well as minced pork so feel free to add what ever offal takes your fancy.


350 gm minced pork (not too lean)*
200 gm chicken livers, sinew removed and finely chopped (optional)**
1 400g can of diced tomatoes
1 heaped tbsp red curry paste
peanut or vegetable oil
2 tbsp Asian fish sauce
¼-½ cup chicken stock
2 tbsp shaved palm sugar (or soft brown sugar)
2 heaped tbsp chopped fresh coriander
2 spring (green) onions, finely chopped
Fresh seasonable vegetables like cauliflower, cucumber and carrot served raw
Thai holy basil sprigs.


Put the mince, tomatoes and curry paste in a large bowl and mash until the tomatoes are broken down.
Heat a little oil in a wok (or large heavy-bottomed non-stick pan) and stir fry the pork mixture until sealed, mashing it as you do so.
Add the chicken livers and cook for a couple of minutes until they change colour
Add the fish sauce with ¼ cup stock and the sugar. Stir well and cook for about 5-7 mins until thick and fragrant, adding more stock if needed and mashing now and again.
Then taste for seasoning and stir through the coriander and spring onions.
Arrange vegetables on a large platter and place the meat in a bowl in the centre.
Serve with white rice.
* Beef mince can be used instead of pork.
** While the chicken livers are optional they add a wonderful richness to this dish.