Nam Prik Ong is a popular chili-based stew that originates from Northern Thailand. It is often enjoyed with sticky rice and/or fresh vegetables like cucumber, cabbage and raw eggplant.
By dipping the raw veggies into the stew you experience a combined blast of heat and freshness but despite the burn, you won’t be able to stop eating it.
Enjoy this vegan version of a traditional Northern Thai Favourite using the steps below.
2 to 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Dried Chilli (soaked)
Tua Nao (fermented bean cake)
White firm Tofu
White Soy Sauce
Place the dried chili in water to soak for around 5 minutes
Chop Tomatoes into small pieces and place aside.
Grill the Tua Nao over a flame until it light brown and covered with bubbles
Pound the Tua Nao in a mortar and place aside (if you don’t have a mortar you can use a blender.)
Now drain the water from the chilies and pound them in the mortar until it becomes small pieces, then add garlic and red onion to the mortar and continue pounding until it becomes a smooth paste. (if you don’t have a mortar you can use a blender.)
Chop the mushrooms into tiny pieces
Break tofu up by using your hands or fork, it should crumble into small pieces.
Now heat pan and add cooking oil then add the chilli paste from the mortar into hot pan and fry for around 30 seconds.
Add crumbled tofu and mushrooms to the pan and mix it all together.
Add a little water while frying to help the flavours from the paste to mix through.
After a few minutes of cooking add the tomatoes, mushroom powder and white soy sauce.
Cook a further 1 minute then add the Tua Nao powder, stir through whilst cooking for another 1 to 2 minutes.
Serve in a bowl, add chopped cilantro and spring onion on top.
Enjoy with freshly cut cucumber, carrots, eggplant and sticky rice.