Nahm Prik is a family of popular dishes where an elaborately prepared chilli paste is eaten as a dip with raw vegetables and deep fried meat. During your stay in Thailand you are bound to come across many nahm priks, or spicy chilli pastes, at the table and in the markets. A nahm prik is an essential part of a Thai meal, often adding the spice and flavour to a simple serving of rice, steamed vegetables and a grilled fish. There is a huge variety available and they differ from region to region. Here's a few tasty nahm priks to watch out for on you travels.
Nahm prik num
Nahm prik num is one of three classic northern Thai nahm priks. Made using grilled green chilli, shallots, garlic and fish sauce, this fragrant and delicious dips is often accompanied by crispy pig skin and the northern sausage, si oua.
This is another northern favourite. It is made with pork and cherry tomatoes, and often errs on the side of sweet rather than spicy.
This northern roasted chilli paste is an essential addition to curried soups such as kao soi, and other noodle dishes. Add a small amount first as it can vary in strength from mildly spiced to fierce.
This is undoubtedly the nahm prik that most western palates have a problem with. But don't be put off after your first taste. It is made using fermented shrimp paste or kapi, and is often eaten with grilled mackerel and omelette with the vegatable cha-om in it.
Nahm prik pla tu
Made using grilled and salted mackerel, nahm prik pla tu is another excellent and pungent nahm prik to eat with steamed vegetables.
Nahm prik makahm
This tasty nahm prik balances all elements of the Thai palate, sweet, sour, salty and spicy, and uses tamarind pulp as the principle ingredient.
Nahm prik long rua
A delicious nahm prik made using shrimp paste, chillies, fish sauce, sugar, lime, pickled garlic, salted egg, catfish, pork belly, and crispy eggplant. It is said to have been created to be served to noblemen when they travelled by boat. Long rua means to board the boat.
A popular nahm prik made with fermented fish paste, chillies and onion.
Nahm prik gung haeng
This nahm prik is made using dried shrimps. If you are in Hua Hin or other coastal towns look out for it in the markets. It is a delicious accompaniment to a Thai meal.
Jaew Bong
A fabulous old style nahm prik popular in the north of Thailand and northern Laos. The thick spicy paste is excellent eaten with dried beef.
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