“Chiang Mai’s distinctive Thai cuisine is due to its location in the north of the country, close to Laos and Myanmar. The populations cross over quite a bit, so there is a clear influence on the local cuisine.”
Lucy Nunes FOLLOW ME: @foodie.lucy22
NAM PRIK NAM AND NAM PRIK ONG
SERVES 8 (AS A SHARED PLATE)
Crudites (we used cucumber, green cabbage, snake beans and Thai eggplant) and pork crackling, to serve
NAM PRIK NAM
4 long fresh green chillies
110g eschalots, halved
6 garlic cloves, unpeeled
2 tsp fish sauce
1 tsp caster sugar
3 tsp lime juice
2 tbs finely chopped coriander (leaves and stems)
NAM PRIK ONG
1 long dried chilli
2 ripe tomatoes, chopped
1 tbs sliced lemongrass stalk (white part only)
1 eschalot
2 garlic cloves
3 tsp soy bean paste
1 tbs vegetable oil
200g pork mince
For the nam prik nam, cook the chillies, eschalot and garlic in a large dry frypan over high heat, turning occasionally, for 15 minutes
