These umami-rich, chile-based dips from northern Thailand are the perfect partners for sticky rice and beyond
chiles, ginger, garlic, and shallots are grilled over coals until they are softened and charred, then pounded into a coarse, stringy paste. Seasoned with a touch of salt or soy sauce, nam phrik num has a clean, direct flavor, with a soft, pleasantly fibrous texture not unlike Middle Eastern
. The condiment is so beloved and celebrated, Bush notes, that it's even available at souvenir shops at the Chiang Mai International Airport.While prepping the greens for this northern Thai dip takes more than a day, most of the time is hands off, and the results are so worth the effort. Reprinted from The Food of Northern Thailand. Copyright © 2018 by Austin Bush. Photographs copyright © 2018 by Austin Bush. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
Most northern Thai nam phriks are much less involved, requiring just a few simple cooking techniques, such as grilling over coals or toasting in a dry wok. Pro tip: If you're toasting dried chiles in a wok, make sure you have adequate ventilation unless you want your whole family to be seized with a fit of capsicum-smoke-induced coughing . Also key is: the Thai granite kind is ideal for pounding and grinding chiles to the desired texture and for progressively working in layers of flavor.
Tart tomatoes are enriched with fatty pork belly and laced with toasted dried chiles in this addictive dip. Reprinted from The Food of Northern Thailand. Copyright © 2018 by Austin Bush. Photographs copyright © 2018 by Austin Bush. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.While Bush calls for all the traditional methods in his nam phrik recipes, he acknowledges that Thai cooks, like busy cooks everywhere, are not above taking shortcuts.
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