Nam Prik Noom

Praew’s selected nam prik noom makes a smoky northern Thai dip from roasted green chilies, garlic, red Thai shallots and salt. The vegetables bring mild sweetness and heat to its coarse texture.

Selected prik noom chilies roast in a grill pan or cast-iron skillet until their skins blacken and blister. Garlic and shallots roast unpeeled alongside them until softened with charred patches.

The vegetables cool briefly before most of their charred skin is peeled away. A few remaining black specks are retained for the smoky character described by the author.

Garlic and salt are pounded into a paste first. Shallots and roasted chilies follow, with the mortar leaving small pieces throughout rather than turning the dip completely smooth.

The fresh dip is served immediately with a choice of sticky rice, fresh vegetables, crispy pork rinds, grilled meats or boiled eggs. Praew also describes this northern preparation as a shared family-style dish for dipping vegetables or meat.