Nam Phrik Num

Nam phrik num with pork rinds, soft-boiled eggs, cucumber, and shrimp. Bring an ice-cold beer.

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 Chiang 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 expats consistently get busted at customs with nam phrik num in their bags. Now if it’s something worth doing illegally, it must be good.

The first time I actually had it was at Night + Market in LA, with ice-cold beer and pork rinds. It was so delicious. I keep making it because it goes great on everything. Spoon it over eggs, chicken, or shrimp and hitting your protein goals becomes a lot more enjoyable than cramming in a bunch of bland egg whites or protein bars.

My version of nam phrik num

Roasted green chilies and shallots do the heavy lifting here. I use a high-quality fish sauce rather than Thai shrimp paste because I like being able to taste the heat of the chilies without the stronger shrimp-paste flavor. I opted to mix both Anaheim and serrano chilies. Anaheims provide the body for the condiment and the serranos provide the heat. Garlic, cilantro, lime, and a little palm sugar bring it together.

Please remember, dear reader, to wear gloves or wash your hands thoroughly when handling hot chilies. And whatever you do, don’t touch your eyes while handling chilis.

Look for blistered, blackened skins

Use your eyes here. Place your oven racks in the middle to make sure there’s some clearance between the coils and the chilies. Broilers vary, so start checking after about 5 minutes, turning the chilies and shallots as they char. You want the chili skins to bubble, blister, and turn black and the shallots to soften and char. Then cover everything in a heat-safe container and let it steam and rest for 20–30 minutes. This helps the skins slip off and gives the chilies time to cool enough to handle.

How to serve

What I love is that this goes alongside raw, steamed, and cooked vegetables; boiled eggs; and pork rinds. My favorites are soft-boiled eggs and pork rinds, but boiled shrimp or grilled chicken are great here too. You only need a little dip to get the full flavor. When you’re not worried about carbs, I would absolutely pair this with some sticky rice. An ice-cold beer takes me right back to that first plate at Night + Market.

How to store

Keep the dip in a covered container in the refrigerator at 40°F or below and use within 3–4 days. Store the accompaniments separately so the pork rinds stay crisp and you can put together a fresh plate when you’re ready to eat.

Nam Phrik Num

A chunky roasted green chili dip with Anaheim and serrano peppers, shallots, garlic, cilantro, lime, and fish sauce, made for pork rinds, soft-boiled eggs, and crisp vegetables.

Yield: 6 appetizer servings or 2 light lunches | Prep time: Peel, chop, and pound as directed below | Cook time: Until blistered and blackened; start checking at about 5 minutes | Rest time: 20–30 minutes | Total time: Varies with roasting and preparation; includes the 20–30 minute rest | Category: Appetizers & Snacks, Sauces & Staples, Side Dish | Cuisine: Thai-inspired | Method: Broiling or flame-roasting, pounding

Equipment

• Broiler and broiler-safe tray, or a grate over a gas stove

• Tongs

• Heat-safe covered container for steaming and resting

• Mortar and pestle or molcajete; a food processor also works

• Paring knife and cutting board

• Measuring spoons

Ingredients

For the dip

• 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

For serving

• 1 cucumber

• 4 soft-boiled eggs, split

• 1 bag of low-sodium Salt & Pepper-flavored pork rinds, 4505 Meats brand recommended

• Boiled shrimp or chicken pieces (optional)

Instructions

1. Char the chilies and shallots. Place the chilies and halved shallots on a broiler-safe tray and run them under the broiler. Start checking after about 5 minutes, turning as needed, until the chili skins bubble, blister, and turn black on both sides and the shallots are softened and charred. Use those visual cues rather than a fixed cooking time. Alternatively, place a grate over a gas stove and roast over high heat, turning frequently.

2. Cover and rest. Transfer the chilies and shallots to a heat-safe plastic container with a cover, or a heatproof bowl with a lid. Cover and let steam and rest for 20–30 minutes, until cool enough to handle. The steam helps loosen the chili skins.

3. Pound the garlic and cilantro. While the chilies and shallots rest, grind the garlic and cilantro with a pinch of salt and the juice from the half lime using a mortar and pestle or molcajete. If you do not have one, pulse in a food processor so the condiment stays relatively chunky.

4. Peel, pound, and season. Peel the burnt skin off the chilies using the back of a paring knife and remove the stems. Cut the chilies into small, manageable pieces and add them along with the shallots to the mortar and pestle in batches. Keep pounding until you get a chunky paste. Stir in the fish sauce and palm sugar, then taste and adjust the kosher salt.

5. Serve. Serve with your side items of choice! My favorites are soft-boiled eggs and pork rinds. Add the cucumber and, if using, boiled shrimp or chicken pieces.

Notes

• Broilers vary. About 5 minutes is your first checking point, not a promise that the chilies and shallots will be done. Look for blistered, blackened chili skins and softened, charred shallots.

• Wear gloves or wash your hands thoroughly after handling hot chilies.

• Pulse briefly if using a food processor; keep the dip chunky rather than blending it smooth.

• Keep the dip covered and refrigerated at 40°F or below; use within 3–4 days. Refrigerate within 2 hours, or 1 hour when the temperature is above 90°F. Store accompaniments separately.

More for the snack table

If you’re putting out a second dip, my Cold, Triple Onion Dippy brings creamy caramelized-onion flavor alongside this smoky green chili dip. Bring the pork rinds for this one and a bowl of plain Ruffles for that one. Making an Asian-themed dinner? Start out with the Nam Phrik Num and some crudites as a flavorful appetizer and then follow-up with my Thai Grilled Chicken Salad.