น้ำพริกหนุ่ม
น้ำพริก • ไทย
เกี่ยวกับ Nam Prik Num
Northern Thai green chili dip with pork crackling
How to Make Nam Prik Num (Traditional & Healthy Version)
Nam Prik Num is a beloved Northern Thai dip, cherished for its vibrant flavors and cultural significance. Known for its smoky aroma and spicy kick, this green chili dip is a staple at Thai tables, especially in Chiang Mai and the surrounding Lanna region. Traditionally served with fresh or steamed vegetables, sticky rice, and sometimes crispy pork rinds, Nam Prik Num offers a delightful way to experience the essence of Thai cuisine. The dip is made primarily from grilled green chilies (often local 'prik num' chilies), garlic, and shallots, pounded together to create a rustic, chunky consistency. Its fresh, earthy flavor profile is punctuated by the tang of lime juice and the savoriness of fish sauce, making it both complex and refreshing. Nam Prik Num is a healthy and versatile option, ideal for those seeking authentic Thai flavors without excess calories or fat. Its popularity in Thai households speaks to its ability to bring people together, fostering communal dining and the enjoyment of local, seasonal produce.
วัตถุดิบ(สำหรับ About 1/2 cup dip per serving with assorted vegetables)
- 8-10 whole Green chilies (prik num) (mild to medium-hot, use local Thai chilies if available)
- 3 medium Shallots (peeled)
- 4 large Garlic cloves (peeled)
- 1/4 cup Coriander (cilantro) leaves (finely chopped)
- 1 tablespoon Lime juice (freshly squeezed)
- 1 tablespoon Fish sauce (optional for vegetarian, use soy sauce as a substitute)
- 1/4 teaspoon Salt (to taste)
- 1/2 teaspoon Sugar (optional, palm sugar preferred) - ไม่จำเป็น
- 2 cups Assorted fresh vegetables (cucumber, cabbage, carrot, long beans for serving)
วิธีทำ
- 1
Prepare the chilies, shallots, and garlic by rinsing and patting dry. Leave the skin on the chilies for roasting.
3 minutes
Use gloves if sensitive to chili heat.
- 2
Grill or roast the green chilies, shallots, and garlic over an open flame or under a broiler until the skins are blistered, charred, and fragrant.
10 minutes
Turn ingredients frequently for even charring.
- 3
Allow the grilled ingredients to cool slightly, then peel off the blistered skins from the chilies, shallots, and garlic.
3 minutes
Peeling helps reduce bitterness and adds smoothness.
- 4
In a mortar and pestle (or food processor for convenience), pound or blend the chilies, shallots, and garlic into a coarse paste.
5 minutes
Traditional pounding releases more flavor, but a processor works for busy cooks.
ทำไมเมนูนี้จึงดีต่อสุขภาพ
This dish is a healthy choice due to its focus on fresh, whole ingredients with minimal added fat or sugars. It's naturally low in calories and high in fiber, supporting weight management and digestive health. The dip’s bold flavors come from natural herbs and spices rather than processed ingredients, making it heart-healthy and suitable for those seeking clean eating options.
Nam Prik Num is rich in vitamins A and C from green chilies and coriander, while garlic and shallots provide antioxidants and anti-inflammatory properties. Low in calories and fat, this dip is an excellent source of dietary fiber when paired with raw vegetables. The inclusion of lime juice boosts vitamin C content and aids in absorption of plant-based iron, making it a nutritious choice for a balanced diet.
เคล็ดลับ
- 💡Tip 1: Use a traditional mortar and pestle for authentic texture and deeper flavor.
- 💡Tip 2: Grill ingredients over charcoal for maximum smokiness.
- 💡Tip 3: Adjust chili quantity to suit your spice preference—start mild for kids or spice-sensitive eaters.
การเก็บรักษาและการเสิร์ฟ
Store leftover Nam Prik Num in an airtight container in the refrigerator for up to 3 days. For best flavor, allow it to come to room temperature before serving. Avoid freezing as it can alter the texture.
เหมาะสำหรับเสิร์ฟ: Breakfast or Lunch
ข้อมูลโภชนาการ
| สารอาหาร | ต่อ 100 กรัม |
|---|---|
| พลังงาน | 45.0 kcal |
| โปรตีน | 2.0 g |
| คาร์โบไฮเดรต | 6.0 g |
| ไขมันทั้งหมด | 2.0 g |
| ไฟเบอร์ | 2.0 g |
