Nam prik and condiments
Nam prik is the pounded chili relish at the centre of a Thai table, eaten with raw or boiled vegetables, fried fish and rice. It comes smoky green in the north as nam prik num, tomato and pork as nam prik ong, and salty with shrimp paste as nam prik kapi.
Photo: Takeaway (CC BY-SA 3.0)
Nam prik is a pounded chili relish. You eat it with raw or boiled vegetables, fried fish, or omelette, plus rice. Nam prik ong is the northern tomato and minced pork version. Nam prik num is green chili, smoky and hot. Nam prik kapi is shrimp paste, salty and strong. A set is often 40 to 80 THB.
Nam pla prik on the table is different: fish sauce with sliced chili, used to season a finished plate. Do not confuse the two. Northern context is on the Lanna page. Heat control is on the spice page.
What to order
- Nam prik ong first if you want the milder northern relish.
- Vegetables and an omelette so the relish is not eaten alone.
- Sticky rice in the north. Jasmine rice is fine in Bangkok.
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- Is it very hot?
- Nam prik num is. Nam prik ong is gentler. Ask which pot you are getting.
- Vegan?
- Shrimp paste and pork show up often. Ask before you assume.