Nam Phrik Num
Move over chili crisp, there’s a new chili condiment in town.
It all started with an episode of Parts Unknown. Anthony Bourdain was traveling around Chang Mai, Thailand with Portland chef, Andy Ricker. They were stopped at a little roadside restaurant eating crispy fried chicken and a green chili dip. The plate the dip was served on was so small, I remember thinking that whatever it was, it must be spicy. Ricker tells Bourdain that Thai people get busted at customs with nam phrik num in their bags. Now if it’s something worth doing illegally, it must be good.
It’s primarily made with roasted green chiles, shallots, garlic, and Thai shrimp paste. What I love is that it's served alongside raw and steamed and cooked vegetables; boiled eggs; and pork rinds. It’s a great recipe for those who are seeking to eat high protein and low carb dishes as you only need a tiny bit of the dip to get the full flavor. Plus, the heat from the chilies encourages circulation of the blood, according to traditional Chinese medicinal practices. When you’re not worried about carbs, I would absolutely pair this with some sticky rice.
For my version of nam phrik num, I use a high quality fish sauce. Traditionally, this dish is made with Thai shrimp paste. I like being able to taste the heat of the chilies which is why I opt for fish sauce instead as it’s slightly milder. I opted to mix both Anaheim and Serrano chilies. Anaheims provide the both for the condiment and the Serranos provide the heat. Please remember dear reader, to wear gloves or wash your hands thoroughly when handling hot chilies.
Ingredients
2 large Anaheim peppers
4 Serrano peppers
2 shallots, halved and skins removed
6 garlic cloves, peeled
1/2 bunch cilantro
1/2 lime
2 teaspoons fish sauce
1 teaspoon palm sugar
Kosher salt to taste
1 cucumber
4 soft boiled eggs, split
1 bag of low sodium pork rinds, 4505 Meats brand recommended
Boiled shrimp or chicken pieces (optional)
Special Equipment
Mortar and pestle or molcajete
Serves 6 as an appetizer or 2 as a light lunch
Directions
Place a grate over a gas stove. Roast the chilies and shallots over high heat. Turning them frequently. Alternatively, you can broil them for five minutes on each side. Place the chilies and shallots into a plastic container with a cover. The steam will cause the skin to easily peel off the chilies.
While the chilies and shallots steam, grind the garlic and cilantro with a pinch of salt and juice from half a lime using a mortar and pestle. If you do not have access to one, you can pulse in a food processor so that the condiment stays relatively chunky.
Peel the burnt skin off the chilies using the back of a pairing knife. Cut into small manageable pieces and add them along with the shallots to the mortar and pestle in batches. Keep pounding the mixture until you get a chunky paste. Then, add the remaining seasonings.
Serve with your side items of choice! My favorite are soft boiled eggs and pork rinds. When you’re done, this will keep in the fridge for up to ten days.